Polish Egg Bread Recipe - Allrecipes.com
Polish Egg Bread Recipe
  • READY IN 3+ hrs

Polish Egg Bread

Recipe by  

"This recipe came from a friend and it is fantastic. I was in Poland in August and enjoyed the bread there so I was glad when I received this recipe. Everyone asks me for the recipe."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 loaves Change Servings
  • PREP

    45 mins
  • COOK

    45 mins

    3 hrs 30 mins


  1. Dissolve yeast packages in 1 cup of warm water; set aside.
  2. Bring milk to a boil. Remove from heat; add remaining 1 cup water, butter, and 2 tablespoons plus 1 teaspoon of salt; stir until butter melts. Pour in sugar and stir until dissolved.
  3. When milk mixture has cooled to lukewarm, stir in dissolved yeast.
  4. In a separate bowl, beat eggs until combined. Whisk milk mixture into eggs. Gradually add 5 pounds of flour. Transfer dough to a floured work surface, and use a serrated knife to divide dough in half. Shape each half into a ball and place the dough in two large oiled bowls. Cover with greased plastic wrap and let rise in a warm place for about 1 1/2 hours.
  5. Preheat oven to 325 degrees F (165 degrees C).
  6. Once risen, turn dough out onto a well-floured surface and divide into 6 equal portions. Shape the dough into balls. (Dough will be very sticky and soft at this point.) Keep the dough covered with greased plastic wrap while you divide one dough ball into 3 pieces. Shape the dough into three ropes, braid together, and place on a lightly greased baking sheet or parchment-lined baking sheet. Repeat with the remaining loaves. You should be able to fit two loaves per baking sheet.
  7. Bake loaves in the preheated oven for 35 to 40 minutes, or until hollow-sounding when tapped on top. Let cool, and enjoy!
Kitchen-Friendly View


  • Editor's Note:
  • For a shiny, glossy, deep-brown crust, brush the braided loaves with egg wash (1 egg beaten with 1 teaspoon cold water) before baking.

Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2009

I have been wanting to try this recipe for several years. Theother day someone gave us a dozen farm fresh eggs and I needed to use them. I gave it 4 stars because 1. the directions don't say when to add the sugar (I did in the first step when prepping the yeast) and 2. It is a LARGE recipe, and when I say large, I mean industrial sized. I halved the recipe and thought the dough was taking over. But it made a very nice and tasty bread. My advice would be to halve the recipe and to it in two stages as I did. I am giving away as Christmas gifts and I kept a loaf for myself...beautiful presentation (I braided the bread as suggested in the recipe) and tastes great.

Most Helpful Critical Review
Dec 18, 2009

the only problem with this recipie for people like me who dont bake bread very often is when are you supposed to add the sugar?


10 Ratings

Nov 13, 2008

My husband lived in poland for a couple years and said they have the best bread he has ever tasted and even at polish restraunts here it cannot be duplicated. I thought I would give this a try anyhow because I love making fresh bread and it looked delish! I followed the recipe exactly (the dough is really monsterous in size) The results were wonderful. It makes 6 large braided loaves and luckily we had a lot of company that night and it all got eaten. My husband said it didn't taste like the polish bread he remembered but it was really good. It makes a lightly sweet bread. I loved it.

Oct 06, 2008

This is a Very large recipe I normally split it in half. but it is great bread!

Aug 23, 2010

My Greatgrand mother made this bread and I have been making it for many years.

Jun 05, 2015

I tried this recipe for Easter this year-- probably the best decision I've ever made! Everyone loved it :) I baked it the day before Easter, and halved the recipe to make three loaves: the first was devoured within a couple hours after it had cooled, and the flavour and texture was reminiscent of Portuguese or Hawaiian sweetbread. The rest of it was saved for dinner the next day-- wasn't as soft and moist as it was the day before, but still sweet and delicious, and perfect with a bit of softened butter :) Overnight I had the loaves wrapped in a tea towel, and I think they might have dried out a bit-- next time I'll try a plastic bag and see if it helps!

Mar 25, 2014

Excellent challah! Stays moist and delicious many days after baking. My Polish lady friends certainly enjoyed.

Apr 04, 2015

Literally just took my loaves out of the oven. I am of Polish decent and lately have been wanting to try cook more Polish foods. The recipe was easy to follow but I wish it had warned that you would end up with LOTS of dough. I made the 4 large loaves but there was enough dough to make 6 smaller ones. Will be cutting the recipe in half next time.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 66.9 g
  • 22%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 651 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Back To School Already?
Back To School Already?

Hard to believe, but many kids will be back in school at the end of the month. Get ready.

Cauliflower Recipes
Cauliflower Recipes

You won't believe all the things you can do with cauliflower. It's a great low-carb option.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Braided Easter Egg Bread

Round, braided Easter bread decorated with natural or dyed eggs.

How to Make No-Knead Beer Bread

Watch how to make a simple, rustic beer bread.

French Bread Rolls To Die For

See how to make simple French bread dinner rolls from scratch.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States