Polish Eggs In Tomatoes Jajka W Pomidorkach Recipes

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POLISH EGG BREAD



Polish Egg Bread image

This Polish Easter bread recipe came from a friend and is fantastic. I was in Poland in August and enjoyed the bread there, so I was glad to receive this recipe. Everyone asks me for the recipe.

Provided by BOBBIELLEN1

Categories     Egg Bread

Time 3h30m

Yield 30

Number Of Ingredients 9

5 packages active dry yeast
2 cups lukewarm water, divided
1 quart whole milk
1 cup butter, cut into pieces
1 ½ cups superfine sugar
2 tablespoons salt
1 teaspoon salt
10 eggs, room temperature
5 pounds bread flour

Steps:

  • Dissolve yeast in 1 cup lukewarm water in a bowl; set aside.
  • Bring milk to a boil in a saucepan over medium-high heat. Remove from heat; add remaining 1 cup lukewarm water, butter, and 2 tablespoons plus 1 teaspoon salt; stir until butter melts. Pour in sugar and stir until dissolved.
  • When milk mixture has cooled to lukewarm, stir in dissolved yeast.
  • Beat eggs in a separate bowl until combined. Whisk milk mixture into eggs. Gradually mix in flour.
  • Transfer dough to a floured work surface; use a serrated knife to divide dough in half. Shape each half into a ball and place dough into 2 large greased bowls. Cover with greased plastic wrap and let rise in a warm place for about 1 1/2 hours.
  • Preheat the oven to 325 degrees F (165 degrees C). Lightly grease 3 baking sheets or line with parchment paper.
  • Turn dough out onto a well-floured surface and divide into 6 equal portions. Shape each portion into balls. (Dough will be very sticky and soft at this point.) Keep covered with greased plastic wrap.
  • Working with one portion at a time, divide one dough ball into 3 pieces. Shape each piece into 3 ropes, braid together, and place onto the prepared baking sheet. Repeat with remaining dough balls. You should be able to fit 2 loaves per baking sheet.
  • Bake loaves in the preheated oven until hollow-sounding when tapped on top, 35 to 40 minutes. Let cool before slicing.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 66.9 g, Cholesterol 81.2 mg, Fat 10.2 g, Fiber 2.1 g, Protein 12.7 g, SaturatedFat 5.2 g, Sodium 651.4 mg, Sugar 11.8 g

POLISH EGG & HAM ROLLUPS(JAJA W SZYNCE / ROLADKE)



Polish Egg & Ham Rollups(Jaja W Szynce / Roladke) image

Make and share this Polish Egg & Ham Rollups(Jaja W Szynce / Roladke) recipe from Food.com.

Provided by Nana Lee

Categories     Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 hard-boiled eggs
24 slices boiled ham (2x5-inch)
prepared horseradish
mayonnaise
lettuce leaf
chopped tomato
lemon wedge
sliced radish
chopped chives

Steps:

  • Cut hard-boiled eggs into quarters lengthwise.
  • Spread thinly sliced boiled ham strips with a thin layer of prepared horseradish and a thicker layer of mayonnaise.
  • Place egg quarter at end of each strip and roll up.
  • Line the roll-ups down the center of a narrow platter.
  • Decorate one side of platter with lettuce leaves and sliced radishes, the other side with tomato and lemon wedges.
  • Sprinkle all with chopped chives.

Nutrition Facts : Calories 247.3, Fat 12.6, SaturatedFat 4, Cholesterol 377.2, Sodium 1791.5, Carbohydrate 2.4, Sugar 1.2, Protein 30.4

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