Polish Sweet Bread Recipe
This bread is a Easter tradition that has been in our family for as long as I can remember. My children were also taught how to make this bread so they can pass it down to their children.
Servings: 16 Slices
- 31/2 - 4 C All purpose flour sifted
- 1/4 C Sugar
- 1/2 tsp. Salt
- 1 Envelope Active dry yeast
- 2/3 C Milk
- 1/4 C Unsalted butter plus 2 tsp.melted for brushing on top of the loaf
- 3 Large eggs
- 3/4 -1 C Golden raisins soaked in warm water to soften then drain
- 1/4 tsp. Vanilla extract
- Zest of half an orange
- Crumb Topping:
- 1/3 C plus 2 tbl. Flour
- 1/3 C Sugar
- 2 Tbl Brown sugar
- 1/4 C Butter
In a mixer bowl, whisk together 1 1/2 c of the flour , sugar, salt and yeast.
In a small sauce pan heat milk and butter until it reaches a temperature between 120 - 125 degrees
Blend milk mixture into the flour mixture on low speed with an electric mixer.add the eggs slowly and continue mixing on medium speed for 3 minutes
Stir in the raisins and the remaining flour or use dough hooks on the mixer and mix the dough until it comes together to make a nice soft dough.
Knead the dough on a floured surface for 5 minutes,adding more flour if necessary, until the dough is very smooth and elastic and not sticky or as my mom use to say as "soft as a baby's butt"
In a greased bowl , roll dough around so that all sides of the dough get greased
Cover and let rise for an hour or until doubled in size
Punch dough down after the hour and shape into a loaf and place in a 9x 5x3 loaf pan ( you can also divide the dough and use in mini loaf pans just adjust your cooking time a bit)
Brush the top of the loafs with melted butter so that the crumb topping can adhere
Cover and let rise for an additional 30 minutes
Bake in a 375 degree preheated oven for about 45 minutes or until nicely browned
if the top is getting browned to quickly lightly place a piece of foil over the top .
Mix together and sprinkle on top of the loaf
I usually double the crumb topping recipe we just like it better this way but that's totally up to you
How good does this recipe look to you?