This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.
Original recipe makes 3 round loaves
Ingredients
For the Sponge:
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
3 cups warm milk
4 cups all-purpose flour
For the Dough:
6 eggs, beaten
1/2 cup white sugar
1 cup butter, softened
1/4 teaspoon salt
1/4 teaspoon lemon zest
12 cups all-purpose flour
1 egg
1 tablespoon water
2 tablespoons butter, melted
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PREP
30 mins
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COOK
50 mins
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READY IN
6 hrs 40 mins
Directions
- 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.
Nutrition
Calories: 600 kcal
Carbohydrates: 98.3 g
Cholesterol: 116 mg
Fat: 15.4 g
Fiber: 3.2 g
Protein: 15.7 g
Sodium: 161 mg