Holiday Polish White Bread - yeast

Method

• Proof yeast.
• Add yeast with 1/2 cup of warm water and 1/4 teaspoon of sugar.
• Let site about 10 to 15 minutes until foamy.
• In a medium saucepan, heat the milk and butter until the butter is melted and the milk just barely steams.
• Let cool until warm, around 110 degrees F.
• In a very large bowl add the milk, sugar, salt and four cups of flour and yeast and mix.
• Mixing using your hands work in another two cups of flour and the eggs.
• Cover with a towel and let rise in kitchen in a warm non-drafty location until it doubles in size.
• About two hours.
• It will be very sticky.
• Using your hands beat down the dough and begin working in the remaining flour or enough that the dough is not sticky.
• Knead the dough (sprinkle in more flour if needed to prevent sticking) until is it elastic and as "smooth as a baby's bottom".
• Divide into 5 portions.
• Grease and flour five loaf pans.
• Shape and place each portion of dough into each loaf pan.
• Cover with a towel and let rise until doubled.
• Preheat oven to 325F (160C).
• Bake loaves for 40 minutes then turn them back to front and move them from side to side in the oven.
• eg.
• the inside loaves move to the edges and vice versa.
• Bake for another 20 minutes.
• Remove from the oven, cool for 10 minutes in pans then remove from the pan and cool on wire racks.
• The bread tastes best when cooled but it is hard to resist the fresh warm bread with butter.
• One batch produces five delicious loaves.
• Na drowie!
• Good health!