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Polish Egg Bread

Polish Egg Bread

  • Prep

    45 m
  • Cook

    45 m
  • Ready In

    3 h 30 m
BOBBIELLEN1

BOBBIELLEN1

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 {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 66.9g
  • 22%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 651 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  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!
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

dayna~rae
20

dayna~rae

12/23/2009

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.

iamscaredofflies
17

iamscaredofflies

11/13/2008

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.

hellcatt
11

hellcatt

12/18/2009

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?

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