Real Recipes From Real Home Cooks ®

polish egg bread

★★★★★ 2
a recipe by
Eddie Jordan
Bristow, OK

This recipe was given to me by a dear friend. I was glad when it was given it to me.

★★★★★ 2
serves Recipe yields 6 loaves
prep time 20 Min
cook time 40 Min
method Convection Oven

Ingredients For polish egg bread

  • 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
  • 10
    whole eggs room tempature
  • 5 lb
    all purpose flour sifted twice
  • 1 1/2 c
    super fine sugar

How To Make polish egg bread

  • 1
    Dissolve yeast packages in 1 cup of warm water. Rinse and dry a small saucepan to prevent milk from scorching and sticking when scalding.
  • 2
    Bring 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.
  • 3
    In a separate bowl beat eggs until light and fluffy. Gradually stir eggs into milk mixture.
  • 4
    Once 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.
  • 5
    Preheat oven to 325 degrees.
  • 6
    Once 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 ).
  • 7
    Divide each portion into 3 pieces braid together and place on a baking sheet
  • 8
    Bake in a preheated oven for 35 to 40 minutes or until hollow sounding when tapping on top. let cool , and enjoy.