Polish Sweet Bread
This is a sweet bread that makes wonderful chicken or turkey sandwiches. This recipe was given to me by a good friend in South Carolina that I met on the Internet. I had the pleasure of eating this bread at her beach home this spring. It makes awesome toast. We can hardly wait to cut it.
INGRIDIENT
DIRECTION
Step: 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.
Step: 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.
Step: 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.
Step: 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).
Step: 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.
Step: 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.
NUTRITION FACT
Per Serving: 206 calories; protein 5.4g; carbohydrates 32g; fat 6.2g; cholesterol 41.6mg; sodium 168.4mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.
