There is nothing quite like bread baked at home. Hot, fresh, and flavorful, bread in Poland is paired with all meals. Many people choose to bake their bread at home daily which is why easy bread recipes are always popular.
The Polish overnight bread recipe is one of the best easy recipes you should try if you want to bake bread for breakfast. All the preparation involved in the dough is done the evening before. All you have to do is roll and bake it in the morning.
One thing that you need to note is that this recipe requires an hour of baking time. So start off with baking the bread before you head to make your other breakfast items. This way, all your food will be ready simultaneously.
Polish Overnight Bread Recipe That You Will Love!
In The Evening
Part I – Knead The Ingredients
Use a large mixing bowl. Add in 5 cups of all purpose flour, 1 tsp of salt, 1 tsp of sugar and 1 ½ tbsp. of instant yeast. Mix all the ingredients together such that they combine with the flour well. Add in 1 ⅘ cup of warm water and 2 tbsps. of oil. Knead the ingredients for 5 minutes. You can do this either with your hand or by using a food processor.
Kneading the dough activates the gluten in the flour which is responsible for the chewy nature of bread.
Part II – Place The Dough In A Large Bowl
Gently place the dough in a large bowl. Remember that the bowl needs to be big enough for the dough to double in size. Cover the dough with a lid or a plastic wrap and refrigerate for 10-14 hours. The plastic wrap will prevent the dough from drying in the refrigerator.
The Next Day
Part I – Place A Large Heat Resistant Vessel In The Oven
On the next day, place a large heat-resistant vessel with a lid in the oven. Heat it up to 480°F (250°C). Make sure that the vessel is large enough to accommodate all the dough.
Part II – Knead The Dough
Use a flat floured surface for this step. Knead the dough on the surface and form it in the shape of the heat-resistant vessel that you placed in the oven.
Part III – When The Oven Is Heated, Reduce The Temperature To 430°F (220°C)
Part IV – Place The Dough In The Vessel
Now carefully take the vessel out of the oven. Place it on the counter and put the dough inside the bowl. Cover the dough with the lid. Please be very careful when doing this because the vessel will be very hot.
You also need to be quick because you need the vessel to be hot so that the bread bakes properly.
Part V – Bake For 30 Minutes
Part VI – Remove The Lid And Bake For Another 30 Minutes
FAQs About Polish Overnight Bread Recipe
Is It Okay To Let The Bread Rise Overnight?
It is perfectly okay for dough to be kept in the refrigerator to rise. Just make sure that it is kept in a sealed container so that it does not dry out. For most recipes, you need to let the dough rest outside the refrigerator before baking. This is so that the dough is brought back to room temperature.
Note that this is not the case in the Polish overnight bread recipe. This makes this recipe much quicker compared to other bread recipes.
Is Overnight Bread Better?
Overnight bread is great for a number of reasons. The dough is simple and quick to make and can be made in advance. The slow fermentation process also helps enhance the flavor of the bread. You will immediately notice this difference when you taste the bread.
What Are Some Other Easy Polish Bread Recipes?
If you love Polish bread, you should definitely give some of these recipes a try.
- Polish sourdough multigrain bread recipe
- Polish sourdough rye bread recipe
- Polish rye bread with yeast recipe
- Easy spelt flour bread recipe
- Polish flat bread recipe
- Polish sweet bread with raisins recipe
- Polish Easter bread stuffed with sausage recipe
Polish Overnight Bread Recipe That You Will Love!
Ingredients
- 5 cups (600g) og all-purpose flour
- 1 â…˜ cup of warm water
- 1 tsp of salt
- 1 tsp of sugar
- 1 ½ tbsp of instant yeast
- 2 tbsps of oil
Instructions
In The Evening
- Knead all the ingredients for about 5 minutes, using your hands (in a bowl) or in a food processor.
- Place the dough in a large bowl, cover it with a lid or plastic wrap, and refrigerate for 10-14 hours.
The Next Day
- Place a large heat-resistant vessel with a lid in an oven. Heat it up to 480°F (250°C).
- Knead the dough on the floured flat surface. Form it in the shape of your heat-resistant vessel.
- When the oven is heated, reduce the temperature to 430°F (220°C).
- Carefully take the vessel out of the oven. Place the bread inside and cover it with a lid. It's very hot, so be careful!
- Bake for 30 minutes.
- After that time, remove the lid and bake for another 30 minutes.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 216Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 197mgCarbohydrates: 41gFiber: 2gSugar: 0gProtein: 6g
These data are indicative and calculated by Nutritionix
