Here is a larger photo of Polish Chalka Bread.
Prep Time: 30 minutes
Cook Time: 30 minutes
Rising: 2 hours
Total Time: 3 hours
Yield: 1 large or 2 medium loaves bread
- 1 cup milk, scalded
- 1/2 cup (1 stick) butter or margarine
- 1 cup sugar (or less, to taste)
- 1/2 teaspoon salt
- 2 packages active dry yeast
- 1/4 cup warm water
- 2 eggs + 1 egg for glazing, at room temperature, beaten
- 5 1/2 cups all-purpose flour
- 1 cup golden raisins
- Add butter, sugar and salt to scalded milk. Stir to combine and let cool to lukewarm.
- Place yeast and warm water in the bowl of a stand mixer and, with the paddle attachment, stir until dissolved. Add lukewarm milk mixture and 2 eggs and 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. See this Quick Tip for faster rising.
- 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.
- Heat oven to 350 degrees. Loosely cover bread with greased plastic wrap and let rise until double, about 30 minutes. See this Quick Tip for faster rising.
- Brush remaining beaten egg lightly on bread. Bake 30 minutes.
- Let cool completely before serving. Store, covered, at room temperature or slice and freeze.