This recipe for Polish chałka (HOW-kah) is a rich, braided egg bread that may or may not contain raisins. It’s similar to Bohemian-Czech vanocka, Jewish challah, and Hungarian fonott kalacs. Chalka is served year-round, but especially at Christmas and Easter. If you have any leftover chalka, it makes delicious french toast or bread pudding with orange sauce or makowki (Polish poppy seed bread pudding).
Absolutely! Freshly baked bread always tastes the best, so here are a few tips for doing the work ahead of time:
Can Egg Bread be Made Ahead?
- Let the braided loaf rise in the fridge overnight. When ready to bake, let it come to room temperature first.
- Freeze unbaked braided loaf for up to 1 month or more. Make sure that it’s double-wrapped in plastic. When ready to bake, let thaw in the fridge overnight, then let it come to room temperature and rise before sliding into the oven.
- Freeze baked braided loaf for up to 1 month of more. You can freeze the whole loaf or a few slices. Again, make sure that it’s double-wrapped in plastic. To thaw and serve, unwrap and heat in a 325°F oven for 20-25 minutes for the full loaf, or 5 minutes for a slice. Do not let the bread thaw at room temperature or it could actually cause it to go stale.
INGREDIENTS .
- 5 (.25 ounce) packages active dry yeast
- 2 cups lukewarm water (about 110 degrees F/43 degrees C), divided
- 4 cups whole milk
- 1 cup unsalted butter, cut into pieces
- 2 tablespoons salt
- 1 teaspoon salt
- 1 ½ cups superfine sugar
- 10 large eggs, room temperature
- 5 pounds bread flour
Directions
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Dissolve yeast in 1 cup lukewarm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Set aside.
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Meanwhile, 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. Stir in sugar until dissolved.
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Cool milk mixture until lukewarm, then stir in dissolved yeast mixture.
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Beat eggs in a separate bowl until combined. Whisk milk mixture into eggs; gradually mix in flour.
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Transfer dough to a floured work surface; divide in half, using a serrated knife. Shape each half into a ball; place dough balls into 2 large greased bowls. Cover with greased plastic wrap; let rise in a warm place for about 1 ½ hours.
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Lightly grease 3 baking sheets or line with parchment paper. Turn dough balls out onto a well-floured surface. Divide each dough ball into 3 equal pieces (6 pieces total); form each piece into a ball. (Dough will be very sticky and soft at this point.) Keep covered with greased plastic wrap.
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Working with one ball at a time, divide 1 dough ball into 3 equal pieces. Form each piece into 3 ropes; braid together and place onto half of 1 prepared baking sheet. Repeat with remaining 5 dough balls. You should be able to fit 2 braided loaves per baking sheet. Cover loaves loosely with plastic wrap and let rise for about 1 hour.
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Preheat the oven to 325 degrees F (165 degrees C).
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Bake in the preheated oven until hollow-sounding when tapped on top of loaves, 35 to 40 minutes. Cool before slicing.
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