Rating
Published Jan 1st
Prep 30m Cook 50m Additional 5h 20m Ready In 6h 40m
Servings 3 round loaves Calories 599.6
This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.
Recipe Ingredients
- 2 (.25 ounce) packages active dry yeast
- ½ cup warm water (110 degrees F/45 degrees C)
- ½ cup white sugar
- 3 cups warm milk
- 4 cups all-purpose flour
- 6 eggs, beaten
- ½ cup white sugar
- 1 cup butter, softened
- ¼ teaspoon salt
- ¼ teaspoon lemon zest
- 12 cups all-purpose flour
- 1 egg
- 1 tablespoon water
- 2 tablespoons butter, melted
Cooking Directions
- 1 Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
- 2 In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
- 3 Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
- 4 Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
- 5 Divide dough into three parts (see Cook's Note). Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
- 6 Preheat oven to 350 degrees F (175 degrees C).
- 7 Bake in preheated oven until loaves are deep brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.
Nutrition Facts
- Calories 599.6
- Carbohydrate 98.3 g
- Cholesterol 106.1 mg
- Fat 15.4 g
- Fiber 3.2 g
- Protein 15.7 g
- Saturated Fat 8.6 g
- Sodium 160.8 mg
- Sugar 13.5 g