Polish Egg Twist Bread Recipe Chalka

CHALKA OR CHALLAH

Steps:

• Sprinkle the yeast over 1/2 cup warm water (110 F) to soften, stir until dissolved
• Heat milk, butter, sugar, and salt until sugar dissolves, cool to lukewarm and stir in 2 cups of flour
• Add yeast and 2 eggs, combine, and add enough flour to make a soft dough (anouther cup to 1 1/2 cups)
• Knead on a floured surfaces, continuing to add flour for about 5 minutes, until the dough is smooth
• Form into a ball, and place in an oiled bowl, turn the dough over (this oils the top), and cover the bowl, leave in a warm place unti doubled in size about 90 minutes
• Punch down the dough, divide into thirds, roll each third into an 18 inch strand, braid, securing the ends by tucking under
• Place on a parchment lined cookie sheet, cover, let rise, about 30 minutes
• Whisk together the egg yolk and water, gently brush the loaf with this egg wash and sprinkle with seeds
• Bake at 375 F for 35 - 45 minutes, the bread should be golden brown and sound hollow when tapped (mine is a little too brown, it should have come out a few minutes earlier)

CHALKA -- POLISH EGG BREAD

Steps:

• Heat the milk to lukewarm; add melted butter, sugar and salt.
• Stir to combine and let cool to about 110°F
• Add yeast and warm water in mixing bowl and stir until dissolved.
• Add lukewarm milk mixture and 2 eggs and stir to combine.
• Add 3 cups flour and beat until smooth.
• Add the raisins and remaining flour and mix, 3 to 5 minutes until smooth. (Dough will be sticky)
• Place dough in greased bowl.
• Turn over and cover with plastic wrap and let rise until double, about 1 hour.
• Punch down dough and turn out onto lightly floured board.
• If making 1 large loaf, divide dough into 3 equal pieces.
• Roll each piece into a strip about 14 inches long, and braid together the 3 strips on a parchment-lined baking pan. (Note: If making 2 loaves, divide dough into 2 equal pieces and then divide each half into 3 equal pieces, for a total of 6 pieces.)
• Loosely cover bread and let rise again until double, about 30 minutes.
• While bread is rising, preheat oven to 350°F.
• Brush remaining beaten egg lightly on bread.
• Bake 30 minutes or until golden brown.
• Let cool completely before serving.
• Store, covered, at room temperature or slice and freeze.

POLISH EGG BREAD

Steps:

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