Description
This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.
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
Instructions
- Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 6 hrs 40 mins
Servings: 18