Polish Bread
A rich, sweet Polish bread with a tender crumb and a hint of vanilla, perfect for breakfast or dessert, appealing to those who enjoy homemade baked goods.
Ingredients
Instructions
- Mix eggs, sugar, and vanilla in a bowl.
- Add melted Crisco and butter, then the rest of the ingredients, including yeast, warm milk, and salt.
- Gradually add flour until the dough is manageable.
- Add nuts or other desired mix-ins.
- When the dough resembles cookie dough, knead until tacky to hands.
- Place dough in a warm, covered place to rise until doubled, about 3 to 4 hours.
- Knead the risen dough again.
- Place dough into pans and let rise for another 3 to 4 hours.
- Bake at 350°F (175°C) for 40 minutes to 1 hour.
- Remove from oven, butter the tops, and sprinkle with confectioners' sugar.
Tips & Substitutions
For best results, ensure your milk is warm but not hot, as too much heat can kill the yeast. If you prefer a lighter texture, consider substituting half of the butter with unsweetened applesauce. Always knead until the dough is just tacky to the touch, not sticky. Adding a handful of chopped nuts can enhance flavor, similar to the delicious Polish Pecan Cookies (Ciastka Kurche).
Serving Suggestions
Serve warm with a pat of butter or a sprinkle of powdered sugar on top. This bread is delightful on its own or paired with coffee or tea for breakfast. For a heartier meal, consider serving it alongside The Best Lithuanian Potato Pancakes as a unique brunch option.
Storage & Reheating
Allow the bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight container. To reheat, simply toast slices or warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Polish Bread contains roughly 1681 calories, with 12g protein, 62g carbohydrates, and 123g fat. It is an excellent source of potassium (25% of the Daily Value), vitamin C (25% of the Daily Value), and protein (23% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1612mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour can be used in this recipe. However, bread flour will give the bread a slightly chewier texture and better rise due to its higher protein content. If using all-purpose flour, be sure to adjust the amount gradually until the dough reaches the desired consistency.
What can I add to the dough for extra flavor?
Consider adding spices like cinnamon or nutmeg for warmth or dried fruits such as raisins or cranberries. Chopped nuts, like walnuts or pecans, can also add a nice crunch and flavor. These additions can elevate the bread, making it a wonderful treat for any occasion.
How do I know when the bread is fully baked?
To check if the bread is fully baked, tap the top lightly; it should sound hollow. You can also insert a toothpick in the center; if it comes out clean, the bread is done. Remember, baking times can vary based on your oven, so keep an eye on it as it nears the end of the suggested baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).