POLISH EGG BREAD
Featured Pinch Tips Video
- 5 pkg
- active dry yeast
- 2 c
- lukewarm water divided by 2
- 1 qt
- whole milk scalded
- 1 c
- butter cut into pieces
- 7 tsp
- whole eggs room tempature
- 5 lb
- all purpose flour sifted twice
- 1 1/2 c
- super fine sugar
1Dissolve yeast packages in 1 cup of warm water. Rinse and dry a small saucepan to prevent milk from scorching and sticking when scalding.
2Bring milk to a boil reduce heat and simmer for 2 minutes. Remove from heat and add remaining 1 cup warm water.butter, and salt stir to blend. Once cooled to lukewarm stir in dissolved yeast.
3In a separate bowl beat eggs until light and fluffy. Gradually stir eggs into milk mixture.
4Once blended add flour gradually until few or no lumps remain. Divide dough in half and let rise in a warm place 1 1/2 hours.
5Preheat oven to 325 degrees.
6Once dough has risen turn dough out onto a well floured surface and dived into 6 equil portions ( dough will be vary sticky and soft at this point ).
7Divide each portion into 3 pieces braid together and place on a baking sheet
8Bake in a preheated oven for 35 to 40 minutes or until hollow sounding when tapping on top. let cool , and enjoy.