Polish Braided Bread - Chalka - Recipe #177

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a similar texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal serves as a vegan alternative.

Add milk, yeast, sugar, and flour to a bowl and mix until combined.

Cover the mixture and let it sit for about 30 minutes until bubbly.

After 30 minutes, add sugar, water, egg, and melted butter to the starter mixture.

Add flour and knead the dough with a hook attachment for about 5 minutes, or by hand for 10-15 minutes until smooth and elastic.

Spray a bowl with non-stick spray, form the dough into a ball, and cover with plastic wrap.

Let the dough rise until doubled in size, about 1 to 2.5 hours depending on the warmth of the house.

Remove the dough from the bowl and knead a few times.

Divide the dough into three pieces and roll each into logs of equal thickness and length.

Pinch the logs together at one end and braid them together, pinching the other end as well.

Place the braided dough on a baking tray lined with parchment paper and sprayed with non-stick spray.

Cover with plastic wrap and let it rise until doubled in size, about 1 to 1.5 hours.

Brush the top with egg yolk for color.

Bake in a preheated oven at 350°F (180°C) for 25 to 30 minutes, covering with aluminum foil if it browns too much.

Tap the top; if it sounds hollow, the bread is ready.

Cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens