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Polish Egg Bread
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
210 minutes
Indulgent Polish Easter bread with butter and eggs, yields 6 loaves.
Ingredients:
  • 5 packages active dry yeast
  • 2 cups lukewarm water, divided
  • 1 quart whole milk
  • 1 cup butter, cut into pieces
  • 1.5 cups superfine sugar
  • 2 tablespoons salt
  • 10 eggs, room temperature
  • 5 pounds bread flour
Instructions:
  • Combine yeast and 1 cup of lukewarm water in a bowl; let it sit.
  • In a saucepan over medium-high heat, bring milk to a boil. Remove from heat and add 1 cup lukewarm water, butter, salt, and stir until butter melts. Mix in sugar until dissolved.
  • Once the milk mixture has cooled to lukewarm, gently mix in the dissolved yeast.
  • In a bowl, beat eggs until combined. Whisk in the milk mixture, then gradually mix in the flour.
  • Place the dough on a floured work surface and divide it in half using a serrated knife. Shape each portion into a ball and put them in two large greased bowls. Cover with greased plastic wrap and allow the dough to rise in a warm place for around 1 1/2 hours.
  • Preheat the oven to 325°F (165°C) and prepare 3 baking sheets by greasing lightly or lining with parchment paper.
  • Transfer the dough onto a generously floured surface and split into 6 even parts. Form each part into balls while keeping the dough covered with greased plastic wrap to maintain moisture.
  • Divide one dough ball into 3 pieces and shape each into ropes. Braid them together and place on the baking sheet. Repeat with remaining dough balls. Fit 2 loaves per baking sheet.
  • Bake the loaves in the preheated oven for 35 to 40 minutes until they sound hollow when tapped on top. Allow them to cool before slicing.

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