Published Apr 4th
Polish Egg Bread
Prep 45m Cook 45m Additional 2h Ready In 3h 30m
Servings 6 loaves Calories 412.7

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.

Recipe Ingredients

  • 5 packages active dry yeast
  • 2 cups lukewarm water, divided
  • 1 quart whole milk
  • 1 cup butter, cut into pieces
  • 1 ½ cups superfine sugar
  • 2 tablespoons salt
  • 1 teaspoon salt
  • 10 eggs, room temperature
  • 5 pounds bread flour

Cooking Directions

  1. 1 Dissolve yeast packages in 1 cup of warm water; set aside.
  2. 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. 3 When milk mixture has cooled to lukewarm, stir in dissolved yeast.
  4. 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. 5 Preheat oven to 325 degrees F (165 degrees C).
  6. 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. 7 Bake loaves in the preheated oven for 35 to 40 minutes, or until hollow-sounding when tapped on top. Let cool, and enjoy!

Nutrition Facts

  • Calories 412.7
  • Carbohydrate 66.9 g
  • Cholesterol 81.2 mg
  • Fat 10.2 g
  • Fiber 2.1 g
  • Protein 12.7 g
  • Saturated Fat 5.2 g
  • Sodium 651.4 mg
  • Sugar 11.8 g

Chef's Notes

For a shiny, glossy, deep-brown crust, brush the braided loaves with egg wash (1 egg beaten with 1 teaspoon cold water) before baking.


  1. This recipe made 7 beautiful large braids. The only change it took an additional 4 cups of flour to make it kneadable.
  2. I tried this recipe for Easter this year-- probably the best decision I've ever made! Everyone loved it :) I baked it the day before Easter, and halved the recipe to make three loaves: the first was devoured within a couple hours after it had cooled, and the flavour and texture was reminiscent of Portuguese - Read more ...
  3. This was great! It toasted up nicely and froze well. This makes a HUGE amount of dough. I hade to bend my loaf just to fit it on the cookie sheet!
  4. Excellent challah! Stays moist and delicious many days after baking. My Polish lady friends certainly enjoyed.
  5. My Greatgrand mother made this bread and I have been making it for many years.
  6. 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. - Read more ...
  7. 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?
  8. 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 - Read more ...
  9. This is a Very large recipe I normally split it in half. but it is great bread!