12 TRADITIONAL POLISH BREADS
Get an authentic taste of Poland with these recipes for Polish breads. You'll love sampling traditional baked goods like potato bread, sauerkraut bread, soda bread, and more!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 12
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Polish bread in 30 minutes or less!
Nutrition Facts :
POLISH SOURDOUGH RYE BREAD (CHLEB NA ZAKWAS ŻYTNI)
Sourdough adds tang to this Polish rye bread recipe that features a caraway-seed topping. The starter will take two days to ripen or use the shortcut.
Provided by Barbara Rolek
Categories Bread
Time 1h
Number Of Ingredients 12
Steps:
- In a small bowl, mix together the 4 tablespoons rye flour and milk.
- Cover with plastic and set in a warm place to ripen for two days or until it smells pleasantly sour.
- In a large bowl, combine 4 cups rye flour and the all-purpose flour, salt, yeast, butter, water, and starter. Knead 7 minutes by machine or 10 minutes by hand.
- Place the dough in a clean, greased bowl, cover with plastic, and let it rise in a warm place until doubled, about 1 hour.
- Punch down the dough, knead it for 1 minute and divide it in half.
- Heat the oven to 400 F.
- Shape each dough half into a round on two parchment-lined baking sheets. Cover each round with oiled plastic and let them rise 30 minutes or until almost doubled.
- Brush the risen rounds with egg white and sprinkle them with caraway seeds. Bake 35 to 40 minutes or until instant-read thermometer registers 190 to 195 F and bread sounds hollow when tapped.
- Slide the bread round off the baking pans and cool them completely on a wire rack.
- Slice, serve, and enjoy! If you have leftover rye bread and it's starting to go stale, put it to use making rye croutons to enjoy on salads and soups.
Nutrition Facts : Calories 184 kcal, Carbohydrate 36 g, Cholesterol 13 mg, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, Sodium 324 mg, Sugar 0 g, Fat 2 g, ServingSize 2 loaves bread (20 servings), UnsaturatedFat 0 g
BUTTERMILK RYE BREAD
Make and share this buttermilk rye bread recipe from Food.com.
Provided by chia2160
Categories Yeast Breads
Time 3h10m
Yield 2 lb loaf
Number Of Ingredients 10
Steps:
- add all ingredients to bread machine in this order.
- bake on basic cycle.
POLISH BEER RYE BREAD (BREAD MACHINE)
Make and share this Polish Beer Rye Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h30m
Yield 1 loar
Number Of Ingredients 27
Steps:
- Open the container or beer and let stand at room temperature for a few hours to go flat.
- Place all the ingredients in the pan according to the order in the manufacturer's instructions.
- Set crust on medium and program for Basic cycle; press Start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 4149.9, Fat 48.2, SaturatedFat 23.7, Cholesterol 91.6, Sodium 8467.4, Carbohydrate 791.1, Fiber 64.2, Sugar 90.7, Protein 104.7
RYE BUTTERMILK BREAD
Recipe for bread machine. This bread is a light rye and we like using it for patty melts and rueben sandwiches.
Provided by Susie D
Categories Low Cholesterol
Time 2h55m
Yield 1 lg loaf
Number Of Ingredients 12
Steps:
- Heat water.
- Add ingredients in order your bread machine instucts, mine calls for the liquids first.
- Set machine on whole wheat medium cycle: at the beep check dough, you may add bread flour or water 1T at a time to adjust consistency of dough.
- Wait for the bread to finish baking: ENJOY!
POLISH SOURDOUGH RYE BREAD
From Susan Wiggs' book Winter Lodge: Pine Box Traditions. "It's a Polish wedding tradition to give a new bride a supply a starter for sourdough rye bread. I suspect it's a combination of tradition and desperation on the part of the bride. It just doesn't seem fair to add the pressure of making a good bread right out of the gate to everything else the poor girl is juggling."
Provided by Stephanie Z.
Categories Sourdough Breads
Time 1h35m
Yield 3 loaves
Number Of Ingredients 10
Steps:
- The night before making the bread, in a medium-sized mixing bowl, dissolve one packet of yeast and the sugar in 2 cups of water. Let stand until creamy, about 10 minutes. Stir in the rye flour until the mixture is smooth. Add the onion slice. Cover and let stand overnight.
- The next day, dissolve the remaining package of yeast in the buttermilk. Add the rye flour mixture, baking soda, salt, 4 cups of the bread flour and stir to combine.
- Add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all the flour).
- When the dough has become a smooth and coherent mass, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Sprinkle the caraway seeds on the dough and knead them in until they are evenly distributed throughout the dough.
- Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and let rise in a warm place for about 1 hour until the volume has doubled.
- Preheat over to 350 degrees F.
- Turn the dough onto a lightly floured surface and divide into three pieces. Form each piece into a loaf and place in 3 lightly greased 9x5 inch bread pans. Cover and let rise until nearly double, about 1 hour.
- Bake at 350 for about 35 minutes 0r until the loaves sound hollow when tapped.
Nutrition Facts : Calories 1743.9, Fat 6.2, SaturatedFat 1.2, Cholesterol 3.3, Sodium 2841.8, Carbohydrate 366.1, Fiber 25.6, Sugar 10.7, Protein 52.6
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