Polish Egg Bread

Dissolve yeast in 1 cup lukewarm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Set aside.

Meanwhile, bring milk in a saucepan to a boil over medium-high heat. Remove from heat; add remaining 1 cup lukewarm water, butter, and 2 tablespoons plus 1 teaspoon salt; stir until butter melts. Stir in sugar until dissolved.

When milk mixture has cooled to lukewarm, stir in dissolved yeast.

Beat eggs in a separate bowl until combined. Whisk milk mixture into eggs. Gradually mix in flour.

Transfer dough to a floured work surface. Divide dough in half, using a serrated knife. 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 for about 1 ½ hours.

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.

Working with one portion at a time, divide one dough ball into 3 equal pieces. Form each piece into 3 ropes; braid together and place onto the 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 and let rise for about an hour. 

Preheat the oven to 325 degrees F (165 degrees C).

Bake in the preheated oven until hollow-sounding when tapped on top of loaves, 35 to 40 minutes. Let cool before slicing.