Polish Egg Bread

Ingredients

• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 cup warm water (110 to 115 degrees F)
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 eggs, lightly beaten
• 1/4 cup vegetable oil
• 3 cups all-purpose flour
• 1/2 cup warm milk (110 to 115 degrees F)

Directions

1. In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil, and 1 cup of the flour. Beat until smooth.
2. Stir in the warm milk and the remaining flour to make a soft dough. Turn onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about 1 hour.
4. Punch dough down. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a greased baking sheet.
5. Cut eight 3-in. slashes in top of dough. Cover and let rise until doubled, about 1 hour.
6. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Interesting Facts

• Polish egg bread is a traditional Polish bread made with eggs, flour, milk, and yeast.
• The bread is often served toasted with butter or jam.
• Polish egg bread is a popular breakfast food in Poland.