Thread: Polish bread

This looks good! I wonder if, it really don't need to proof? Because, if it does not need a proofing or dough aging. I think it will be a hard bread, right?
Just my $0.02..

You're right, it may be hard but not so much. If the bread is baked with a large cake it will be fragile.

Can you share us the ingredients of this bread so I can try it someday? I'd been making dough many times but this is what interest me.
I hope, I can try it and I'll let you know if I had made it perfectly, and if possible, I will be trying some variations of your recipe so that we
can have a several variety of this bread.

No problem, here you are:

INGREDIENTS FOR LEAVEN:

1 cup warm milk
5 dag of yeast or 1.76 oz or 0.11 lb
3 tablespoons flour

LEAVEN EXECUTION:

In a cup of warm water dissolve the yeast, and add the flour. All together mix well.

Cover with a clean cloth and let rise for about 1 hour in a warm place.



INGREDIENTS FOR BREAD:

2 cups flour
1 glass of rye flour
2 tsp salt
1 teaspoon of sugar
risen leaven

METHOD:

Mix together both flours, sugar, salt. Then mix it with the leavan.

Knead the dough for about 10 minutes.

If the cake will be hard to knead, then add some water.

If dough is sticky, add a little flour.

Move aside prepared dough to a warm place until double in volume.

Grease roasting tin rapeseed oil.

Preheat oven to 200 degrees C or 392 F . Flatten the dough again and then put into a greased roasting tin.

Grease rapeseed oil bread and put it into preheated oven and bake for about 50 minutes.

I got this recipe from my grandmother. Don't worry if you won't do it quite well. I did it only the second time.

Thanks for the post but, I also want to try something like, adding raisins, nuts or topped fruits just to make another version.

You can try. I did this bread in the second time.

Really? What is the taste? Does it still be the same as the original one with a mixed taste of the one you've put? What toppings did you add?

No, without toppings. The taste is unusual.

Could you show us some of that recipe please? Thanks!!!

yes, of course on my site: Meals from Poland

POLISH BEER BREAD
2 tsp. sugar
3 to 3 1/4 c. self-rising flour
12 oz. beer, at room temperature
Preheat oven to 350 degrees. Mix together sugar and flour. Stir in beer. Dough will have solid, lumpy appearance. Place dough into a greased loaf pan and bake for 1 1/4 hours. Bread is best served warm and has a thick, chewy crust. A quick and easy recipe. Great with chili or chowders.

Originally Posted by allin

POLISH BEER BREAD
2 tsp. sugar
3 to 3 1/4 c. self-rising flour
12 oz. beer, at room temperature
Preheat oven to 350 degrees. Mix together sugar and flour. Stir in beer. Dough will have solid, lumpy appearance. Place dough into a greased loaf pan and bake for 1 1/4 hours. Bread is best served warm and has a thick, chewy crust. A quick and easy recipe. Great with chili or chowders.

This looks good! Maybe, I should this recipe with a mixed nuts and fruits also. I'm thinking that maybe, it will turn out to be a fruit cake?

You mentioned that the dough should be place for 1 hr 15 minutes.Yeah exceeding the time would spoil the dough.

I think that, it won't spoil the dough much but somehow, the quality result won't be the same as what we expect.

best bread I have found so far is lithuanian. it can be found in bigger cities like new york, chicago, los angeles in many russian stores. it is not too fluffy and tastes very well when fresh, although it is imported frozen.

Lithuanian bread is similar to Polish bread, but it's not quite easy to do.

I try cut back on the carbs, so no rice for me please.