Polish Egg Bread Recipe

• 5 packages Active Dry Yeast
• 2 cups Lukewarm Water (divided)
• 1 quart Whole Milk (scalded)
• 1 cup Butter (cut into pieces)
• 7 tsp Salt
• 10 Whole Eggs (room temperature)
• 5 pounds Bread Flour
• 1½ cups Superfine Sugar

• Take one cup of lukewarm water and dissolve the yeast packages in it.
• Pour milk in a small saucepan and boil it.
• One it starts boiling, reduce the heat and simmer for 2 minutes.
• Remove the milk from heat and add the remaining 1 cup of lukewarm water.
• Add butter and salt. Stir well to blend the ingredients.
• Cool the mixture and add in dissolved yeast.
• Take another bowl and beat the eggs until light and fluffy.
• Stir these eggs in the milk mixture.
• Gradually, add bread flour and mix well to form dough, ensuring that no lumps are remaining.
• Divide the dough into two parts.
• Leave the dough aside in a warm place for 1½ hours, to allow it to rise.
• Preheat oven to 325 °F (165 °C).
• Roll out the dough onto a well-floured surface and divide it into 6 equal portions.
• Further divide each portion into 3 pieces.
• Braid 3 pieces together and place on a baking sheet.
• Bake the dough in the oven for 35 to 40 minutes or until you can hear a hollow-sound when the bread is tapped from top.