This recipe came from a friend and it is fantastic. I was in Poland in August and enjoyed the bread there so I was glad when I received this recipe. Everyone asks me for the recipe.

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Recipe Summary

prep:
45 mins
cook:
45 mins
additional:
2 hrs
total:
3 hrs 30 mins
Servings:
30
Yield:
6 loaves
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve yeast packages in 1 cup of warm water; set aside.

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  • Bring milk to a boil. Remove from heat; add remaining 1 cup water, butter, and 2 tablespoons plus 1 teaspoon of salt; stir until butter melts. Pour in sugar and stir until dissolved.

  • When milk mixture has cooled to lukewarm, stir in dissolved yeast.

  • In a separate bowl, beat eggs until combined. Whisk milk mixture into eggs. Gradually add 5 pounds of flour. Transfer dough to a floured work surface, and use a serrated knife to divide dough in half. Shape each half into a ball and place the dough in two large oiled bowls. Cover with greased plastic wrap and let rise in a warm place for about 1 1/2 hours.

  • Preheat oven to 325 degrees F (165 degrees C).

  • Once risen, turn dough out onto a well-floured surface and divide into 6 equal portions. Shape the dough into balls. (Dough will be very sticky and soft at this point.) Keep the dough covered with greased plastic wrap while you divide one dough ball into 3 pieces. Shape the dough into three ropes, braid together, and place on a lightly greased baking sheet or parchment-lined baking sheet. Repeat with the remaining loaves. You should be able to fit two loaves per baking sheet.

  • Bake loaves in the preheated oven for 35 to 40 minutes, or until hollow-sounding when tapped on top. Let cool, and enjoy!

Editor's Note:

For a shiny, glossy, deep-brown crust, brush the braided loaves with egg wash (1 egg beaten with 1 teaspoon cold water) before baking.

Nutrition Facts

413 calories; protein 12.7g 25% DV; carbohydrates 66.9g 22% DV; fat 10.2g 16% DV; cholesterol 81.2mg 27% DV; sodium 651.4mg 26% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/23/2009
I have been wanting to try this recipe for several years. Theother day someone gave us a dozen farm fresh eggs and I needed to use them. I gave it 4 stars because 1. the directions don't say when to add the sugar (I did in the first step when prepping the yeast) and 2. It is a LARGE recipe, and when I say large, I mean industrial sized. I halved the recipe and thought the dough was taking over. But it made a very nice and tasty bread. My advice would be to halve the recipe and to it in two stages as I did. I am giving away as Christmas gifts and I kept a loaf for myself...beautiful presentation (I braided the bread as suggested in the recipe) and tastes great. Read More
(29)

Most helpful critical review

Rating: 1 stars
12/18/2009
the only problem with this recipie for people like me who dont bake bread very often is when are you supposed to add the sugar? Read More
(13)
15 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/23/2009
I have been wanting to try this recipe for several years. Theother day someone gave us a dozen farm fresh eggs and I needed to use them. I gave it 4 stars because 1. the directions don't say when to add the sugar (I did in the first step when prepping the yeast) and 2. It is a LARGE recipe, and when I say large, I mean industrial sized. I halved the recipe and thought the dough was taking over. But it made a very nice and tasty bread. My advice would be to halve the recipe and to it in two stages as I did. I am giving away as Christmas gifts and I kept a loaf for myself...beautiful presentation (I braided the bread as suggested in the recipe) and tastes great. Read More
(29)
Rating: 5 stars
11/13/2008
My husband lived in poland for a couple years and said they have the best bread he has ever tasted and even at polish restraunts here it cannot be duplicated. I thought I would give this a try anyhow because I love making fresh bread and it looked delish! I followed the recipe exactly (the dough is really monsterous in size) The results were wonderful. It makes 6 large braided loaves and luckily we had a lot of company that night and it all got eaten. My husband said it didn't taste like the polish bread he remembered but it was really good. It makes a lightly sweet bread. I loved it. Read More
(19)
Rating: 1 stars
12/18/2009
the only problem with this recipie for people like me who dont bake bread very often is when are you supposed to add the sugar? Read More
(13)
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Rating: 5 stars
10/06/2008
This is a Very large recipe I normally split it in half. but it is great bread! Read More
(11)
Rating: 5 stars
08/23/2010
My Greatgrand mother made this bread and I have been making it for many years. Read More
(5)
Rating: 5 stars
06/05/2015
I tried this recipe for Easter this year-- probably the best decision I've ever made! Everyone loved it :) I baked it the day before Easter, and halved the recipe to make three loaves: the first was devoured within a couple hours after it had cooled, and the flavour and texture was reminiscent of Portuguese or Hawaiian sweetbread. The rest of it was saved for dinner the next day-- wasn't as soft and moist as it was the day before, but still sweet and delicious, and perfect with a bit of softened butter :) Overnight I had the loaves wrapped in a tea towel, and I think they might have dried out a bit-- next time I'll try a plastic bag and see if it helps! Read More
(2)
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Rating: 5 stars
03/25/2014
Excellent challah! Stays moist and delicious many days after baking. My Polish lady friends certainly enjoyed. Read More
(1)
Rating: 5 stars
05/14/2017
This recipe made 7 beautiful large braids. The only change it took an additional 4 cups of flour to make it kneadable. Read More
(1)
Rating: 5 stars
03/02/2015
This was great! It toasted up nicely and froze well. This makes a HUGE amount of dough. I hade to bend my loaf just to fit it on the cookie sheet! Read More