Polish Egg Bread

This sweet braided Polish Easter bread is rich with butter and eggs. The recipe makes 6 loaves.

• Preparation Time: 45 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 30 mins
• Calories: 413 Calories

Ingredients

• 1 teaspoon salt
• 1 cup butter, cut into pieces
• 2 tablespoons salt
• 1 quart whole milk
• 5 packages active dry yeast
• 2 cups lukewarm water, divided
• 10 eggs, room temperature
• 5 pounds bread flour
• 1.5 cups superfine sugar

Recipe Instructions

Step 1

Dissolve yeast in 1 cup lukewarm water in a bowl; set aside.

Step 2

Bring milk to a boil in a saucepan over medium-high heat. Remove from heat; add remaining 1 cup lukewarm water, butter, and 2 tablespoons plus 1 teaspoon salt; stir until butter melts. Pour in sugar and stir until dissolved.

Step 3

When milk mixture has cooled to lukewarm, stir in dissolved yeast.

Step 4

Beat eggs in a separate bowl until combined. Whisk milk mixture into eggs. Gradually mix in flour.

Step 5

Transfer dough to a floured work surface; use a serrated knife to divide dough in half. Shape each half into a ball and place dough into 2 large greased bowls. Cover with greased plastic wrap and let rise in a warm place for about 1 1/2 hours.

Step 6

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease 3 baking sheets or line with parchment paper.

Step 7

Turn dough out onto a well-floured surface and divide into 6 equal portions. Shape each portion into balls. (Dough will be very sticky and soft at this point.) Keep covered with greased plastic wrap.

Step 8

Working with one portion at a time, divide one dough ball into 3 pieces. Shape each piece into 3 ropes, braid together, and place onto the prepared baking sheet. Repeat with remaining dough balls. You should be able to fit 2 loaves per baking sheet.

Step 9

Bake loaves in the preheated oven until hollow-sounding when tapped on top, 35 to 40 minutes. Let cool before slicing.