Polish Egg Bread

01Method

1. 1

   Combine yeast with half the lukewarm water in a bowl and allow it to rest until it turns creamy and foamy, approximately 5 minutes. Set the mixture aside.

2. 2

   Heat milk in a saucepan over medium-high heat until it reaches a boil, then remove from heat. Stir in the remaining lukewarm water, butter, and both measures of salt until the butter is fully melted. Add the sugar and stir until dissolved.

3. 3

   Allow the milk mixture to cool to lukewarm, then incorporate the yeast mixture by stirring.

4. 4

   In a separate bowl, beat the eggs until uniform, then whisk them into the milk mixture. Gradually fold in the flour until a dough forms.

5. 5

   Turn the dough out onto a well-floured surface and cut it in half with a serrated knife. Form each half into a ball and transfer to two large greased bowls. Cover with greased plastic wrap and let the dough rise in a warm spot for about 1½ hours.

6. 6

   Grease or line three baking sheets with parchment paper. Turn the risen dough onto a well-floured surface and divide each ball into 3 equal portions, yielding 6 pieces total. Shape each into a ball and keep covered with greased plastic wrap. Note: the dough will be quite soft and sticky.

7. 7

   Taking one ball at a time, divide it into 3 pieces and roll each piece into a rope. Braid the three ropes together and place the loaf on half of a prepared baking sheet. Repeat with the remaining 5 balls, fitting 2 braided loaves per sheet. Cover loosely with plastic wrap and allow to rise for about 1 hour.

8. 8

   Heat the oven to 325°F (165°C).

9. 9

   Bake the loaves until they sound hollow when tapped on top, 35 to 40 minutes. Allow to cool completely before slicing.