Polish Egg Bread

Polish Egg Bread

10
BOBBIELLEN1 0

"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."
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Ingredients

3 h 30 m servings 413 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 66.9g
  • 22%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 651 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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!

Footnotes

  • 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

10
  1. 10 Ratings

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Most helpful positive review

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 whe...

Most helpful critical review

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?

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 whe...

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 ...

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?

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

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

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...

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

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 ...

This was great ! It toasted up nicely and froze well. This makes a HUGE amount of dough. I hade to bend my loaf just to fit it on the cookie sheet!