Polish Sweet Bread Recipes

POLISH SWEET BREAD

Steps:

• Melt the butter and milk together in the microwave, cool to lukewarm
• Pour the mixture into a stand mixer fitted with the paddle attachment, stir in the yeast and 1 cup of the flour, cover, and allow to rise for 15 minutes
• Beat in the eggs. Add the salt, sugar, and vanilla, beat well.
• Switch to the dough hook. Add the remaining flour, and knead well, until soft, smooth, and shiny. (about 5-7 minutes on medium-high speed)
• Cover and let rise for 2-4 hours, until it doubles in size.
• Knead again, shape the dough, and place in a bread pan that has been greased well.
• Cover, rise again until doubled in size.
• Preheat the oven to 325°
• To make the glaze, whisk together the sugar and egg
• Brush the glaze on top of the risen dough, and bake for 45-50 minutes, until it's a deep golden brown.
• Remove from the oven and cool for about 5 minutes before slicing into it. Enjoy!

PLACEK

Steps:

• Heat milk in a small saucepan until it reaches 110 degrees. Remove from heat; stir in yeast and 1 1/2 tablespoons sugar until completely dissolved. Let stand until foamy, 10 to 15 minutes.
• Transfer yeast mixture to a stainless steel bowl. Add 2 cups flour and stir to combine. Spray a piece of parchment paper with cooking spray and cover dough. Cover parchment with a kitchen towel and let rise until doubled in size, 30 minutes to 1 hour.
• Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat together 1 1/2 sticks butter, 1 1/4 cups sugar, orange zest, eggs, and 2 cups flour.
• Change mixer attachment to a dough hook and add yeast mixture to mixer bowl. Mix together on low. With the mixer running, slowly add 2 cups flour and raisins. Butter a large bowl and add dough. Spray a piece of parchment paper with cooking spray and cover dough. Let rise until doubled, 1 1/2 to 2 1/2 hours.
• Meanwhile, in a medium bowl, use a fork to mix together remaining 2 cups flour, 1 stick butter, and 1 cup sugar until crumbly.
• Butter three 9-by-5-by-3-inch (8-cup) loaf pans and divide dough evenly between them; top each with crumbs. Spray a piece of parchment paper with cooking spray and cover dough; let rise until rounded over the top.
• Preheat oven to 325 degrees. Transfer placek to oven and bake until golden brown, 35 to 40 minutes. Let cool for 1 hour in pan before removing. Store at room temperature, up to 1 week.

12 TRADITIONAL POLISH BREADS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Polish bread in 30 minutes or less!

GRANDMA'S PLACEK

Steps:

• Warm milk over low heat until scalded (soft bubbles form around edge of pot) but not boiling.
• Add butter and remove from heat.
• Mix in sugar, salt, nutmeg and vanilla. Let cool.
• Meanwhile, sprinkle yeast into water in 2 cup measure,
• stir in 1/2 teaspoon sugar.
• Let stand undisturbed to "proof" about 10 minutes.
• Add eggs to milk mixture, one at a time, beating well.
• Add yeast-in-water mixture.
• Add flour with raisins.
• Knead dough 5 minutes, adding extra flour as needed.
• Placed kneaded dough into greased pan and grease top of dough to prevent it from drying out. Keep warm to rise until double, about 1 to 2 hours.
• Knead dough again (for 5 minutes) and put into greased loaf pans. Let rise 1 to 2 hours again.
• This recipe makes approximately 1 bunt, 2 large and 2 small loaf pans.
• Crumble topping ingredients together.
• Add topping to bread in loaf pans.
• Preheat oven and bake at 350 for 30-40 minutes.
• Bread is done when tester comes out clean.

POVITICA POLISH HOLIDAY BREAD

Steps:

• Sweet Dough preparation: Combine warm milk, sugar, salt, softened butter, and beaten eggs.
• Dissolve yeast in warm water and add to other ingredients.
• Add half of flour, mix well until smooth.
• Add flour to handle easily.
• Knead dough on lightly floured board.
• Put dough in greased bowl, cover and place in warm, draft free place until doubled in size.
• Punch down and let double again.
• Divide dough in three parts.
• Roll each part until very thin in rectangular shape.
• Spread filling, roll and twist in circular shape like a snail or cinnamon roll.
• Place in greased 8” or 9” cake pans.
• Cover, put in warm place and let rise.
• Bake at 350 degrees for 30 – 45 minutes.
• Makes three loaves.
• Filling preparation: In heavy pan, over medium heat, combine sugar, milk and margarine and heat.
• Add nuts, then beaten eggs and mix well.
• Boil one minutes stirring constantly.
• Remove from heat, add pinch of salt, cocoa and cinnamon and mix well.
• Let cool till just warm enough to spread.

PORTUGUESE SWEET BREAD I

Steps:

• Add ingredients in order suggested by your manufacturer.
• Select "sweet bread" setting.

POLISH SWEET BREAD RECIPE - (4/5)

Steps:

• Directions 1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the 4 tablespoons butter; stir until melted. Let cool until lukewarm. 2. Pour milk mixture into bread machine pan. Add 2 eggs, 1/2 cup sugar, vanilla extract, 4 cups bread flour, yeast and salt. Choose Dough setting; press start. 3. When dough is finished mixing, leave it in the bread machine pan and cover with a towel. Let rise until doubled, about 45 minutes. 4. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). 5. In a small bowl, combine 1/4 cup sugar, 1/4 brown sugar and 1/3 cup flour. Cut in butter until mixture resembles coarse crumbs; set aside. In a separate bowl, beat together 1 egg and 1 tablespoon water. 6. Brush loaves of risen bread with the egg wash and then sprinkle on crumb topping. Bake at 350 degrees for about 30 minutes, until golden brown.