Polish Egg Bread

Bloom the Yeast (5 minutes): In a bowl, dissolve the yeast in 1 cup of lukewarm water. Let it stand until softened and creamy foam forms.

Infuse the Milk (10 minutes): In a saucepan, bring milk to a simmer over medium heat. Remove from heat. Add the remaining 1 cup of lukewarm water, butter, and salt; stir until butter melts. Stir in sugar until dissolved.

Combine Wet Ingredients: Cool the milk mixture until lukewarm, then stir in the dissolved yeast mixture.

Incorporate Eggs and Flour: In a separate bowl, lightly beat eggs. Whisk in the lukewarm milk mixture, then gradually mix in the bread flour until a shaggy dough forms.

First Rise (90 minutes): Transfer the dough to a lightly floured work surface; divide in half. Shape each half into a ball. Place dough balls into 2 large greased bowls. Cover with greased plastic wrap; let rise in a warm place until doubled in size.

Shape the Loaves (30 minutes): Lightly grease 3 baking sheets or line with parchment paper. Turn dough balls out onto a well-floured surface. Divide each dough ball into 3 equal pieces (6 pieces total); form each piece into a ball. (Dough will be very sticky and soft at this point.) Keep covered with greased plastic wrap.

Braid the Loaves (45 minutes): Working with one ball at a time, divide 1 dough ball into 3 equal pieces. Form each piece into 12-inch ropes; braid together and place onto half of 1 prepared baking sheet. Repeat with remaining 5 dough balls. You should be able to fit 2 braided loaves per baking sheet. Cover loaves loosely with plastic wrap; let rise for about 1 hour.

Preheat Oven (15 minutes): Preheat the oven to 325 degrees F (165 degrees C).

Bake (35-40 minutes): Bake in the preheated oven until golden brown and hollow-sounding when tapped on top, 35 to 40 minutes. If the tops are browning too quickly, tent with foil.

Cool: Cool completely on a wire rack before slicing and serving.