How to Make Polish Egg Bread - A Step-by-Step Guide

Polish Egg Bread, also known as "Challah" or "Jewish Egg Bread", is a traditional sweet bread that is perfect for any occasion. This bread is rich in flavor, tender in texture, and has a beautiful braided design that makes it a stunning addition to any table. The addition of eggs gives the bread a soft and pillowy texture, while the hint of sweetness makes it perfect for serving with a variety of dishes.

Polish Egg Bread has a deep cultural significance and has been enjoyed for centur...

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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

Information

  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Additional Time: 2 hrs
  • Total Time: 3 hrs 30 mins
  • Servings: 30
  • Yield: 6 loaves

  • Dissolve yeast in 1 cup lukewarm water in a bowl; set aside.
  • 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.
  • When milk mixture has cooled to lukewarm, stir in dissolved yeast.
  • Beat eggs in a separate bowl until combined. Whisk milk mixture into eggs. Gradually mix in flour.
  • 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.
  • Preheat the oven to 325 degrees F (165 degrees C). Lightly grease 3 baking sheets or line with parchment paper.
  • 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.
  • 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.
  • Bake loaves in the preheated oven until hollow-sounding when tapped on top, 35 to 40 minutes. Let cool before slicing.
  • Nutrition

    413 cal.

    • Total Fat: 10g
    • Saturated Fat: 5g
    • Cholesterol: 81mg
    • Sodium: 651mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 2g
    • Total Sugars: 12g
    • Protein: 13g
    • Calcium: 60mg
    • Iron: 4mg
    • Potassium: 170mg