Date.

41312015
Time: 12:57 PM

Polish - Egg Bread

Ball State Univeristy

Categories FCFN400 M/W

Plate
Prep

yield

5
Portion .'13
6

loaves

Cook

loaf

Finish
Shelf

Num Portions 50

lnqredients

3114
1.66
3114
1.66
1oz
'1
10
8
1

cups
cups
cups
teaspoons

whole milk

cup

butter, melted
sugar
salt
dry active yeast
warm water

ea

egg

cups

all purpose flour

Directions:
1) Heat the milk to luker,varml add melted butter, sugar and salt.

2) Stir to cornbine and let cool to about 110oF

3) Add yeast and r,r,arm r.vater in mixing bowl and stir until dissolved.
4) Adcl lnkeu,arm milk mixture and 2 eggs and stir to combine.
5) Add 3 cups flour and beat until srrooth.
OjnAa the remailing flour ancl mix,3 to 5 rninutes until smooth. (l)ough will be sticky)
7) Place dough in greased bou'I.
8) Turn over anci coverlvith plastic r,vrap and let rise until double, abortt 1 hour.
9) PLrnch dorvn clough and tttrn oLrt onto lightly f'loured board.
l0) If making 1 large loaf, divide dough into 3 equal pieces.
I ti nott eacii piece into a strip about J4 inches long, and braid together the 3 strips on a parchrnent-lined
3 equal
uai.lng pa1. (Niote: lf rnaking ) lour"r, clivide dough into 2 equalpieces and then divide each half into
pieces, fbr a total of 6 pieces.)
i2) I-oosel-o- cover bread and let rise again unlil doLrble. about 30 rninutes.
l3) \\/hile bread is rising. preheat oven to 350"F
l4) Rrush rernaining beaten egg lightly on bread.
l5) Balte 30 ntintttes or until golclen brorvn.
16) I-et cool completel.v before serving'
17) Store, covered. at root.t't tel'llperatLlre or slice and f,reeze.

Copyright Ball State UniveristY

Page

Date. 41312015
Time: 12:57 PM

Polish - Egg Bread

Ball State Univeristy

Categories FCFN400 M/W

Plate
prep

yield

6.5
Portion .13

loaves

Cook

loaf

Finish
Shelf

Num Portions 50

Cost

lnqredients

3.25
1.66
3.25
1.66
loz
1
'10
8
1

cups
cups
cups
teaspoons

$0.97
$0.82
$0.96

whole milk
butter
sugar
salt
dry active yeast

$0 00

cup

water

ea

egg

cups

all purpose flour

$0.22
$0.00
$1.82
$2.03
$6.83

Single

Cost
Price
% Cost
GM %
Margin $

Copyright Ball State UniveristY

Portion

$0.14
$0.00
0 0%
100.0%
($0.14)

Page

Entire ReciPe
$6.83
$0.00
0.0%
100.0%

($6.83)

% of Total
14.2%
12.0%
14.1%
a
^n/
J.J70

26.7%
29.7%o

Date:

41312015

Time: 12:59

Polish - Egg Bread

PM

Ball State Univeristy

Author
Categories FCFN400 M/W

Plate
PreP

loaf
loaf
Num Portions 50

Yietd 6.5
Portion .13

Cook
Finish
Shelf

Nutrition Descriptors

Nutrition Facts

Low Sodium
Good Source of lron
Good Source of CarbohYdrates
Good Source of Protein

Serving Size 1/8 loaf

Servings Per Container 50
Amount Per Servlng

Calories

299

Calories From Fat 73

% Daily Value
aa/
tL /o

Total Fat 8g
Saturated
Trans

Fat

5g

Fat

0g

18%

Cholesterol 55mg
Sodium 137m9
Total Carbohydrates 499
Dietary Fiber

Protein
Vitamin

'1

79

Calcium

SYo

Vitamin

0%o

13%
lron
3%
. Percent Daily Values are based on a 200C
calorie diet.