The Polish Way To Enjoy a Loaf of Bread (It’s So Much Better)

This nostalgic ritual is a humble luxury worth savoring.

Simply Recipes / Kris Osborne

I've been keeping sourdough starters alive for years, long before it became a popular quarantine hobby. And I love to plan vacations partly around the bakeries I want to hit up. My husband has learned to go with it.

My Polish mom also had a deep love of bread, so I came by it honestly. It should come as no surprise that I've also inherited her peculiar—and utterly delightful—way of occasionally enjoying a fresh loaf.

My mom emigrated from Poland in the late 1950s, and her idea of a treat during her childhood wasn't candy, chocolate, or cake. Those were expensive, often rationed, or reliant on ingredients, such as cocoa powder or sugar, that were difficult to obtain.

Instead, every so often, her mom would let her and her sisters tear out the soft, pillowy inside of a fresh loaf of bread (no crust allowed) and pair it with a cold glass of buttermilk.

In communist-era Poland, this wasn't just a snack. It was a belly-filler, and a small luxury in a time when nothing went to waste, and fresh bread and real buttermilk were treasures worth savoring. As a kid, I thought it was the weirdest combination.

Now, I find myself craving that same comforting combination, usually with a good sourdough loaf and a glass of tangy kefir instead.

Simply Recipes / Kris Osborne

The Polish Way To Enjoy a Loaf of Bread

I'm not sure if this is really the 'Polish' way, or just my Polish family's way, but here's how to do it right: start with a fresh, crusty loaf—back then it was always rye; sourdough or country rye work beautifully. Pop the loaf in the oven for five minutes, until the crust is crisp and the interior is warm and soft. Meanwhile, ensure your buttermilk or kefir is cold; half the enjoyment is in the refreshing contrast.

If you're civilized, as I (briefly) was for this photo, you can slice pieces of the bread as you would with any loaf or boule. But if you want to do it like my mom did, it's much more fun. Crack open the loaf with your hands and pull out chunks of the tender crumb, leaving the crust behind. Yes, it feels indulgent—that's precisely the point. In my mom's childhood, choosing only the best part was a luxury they rarely had.

Take a small sip of the cold, tangy dairy, then a bite of warm bread. Alternate slowly. Or dip the bread right into the glass. The pillowy texture against that bracing, cultured tang is lovely. Chleb i sól, or bread and salt, is a cornerstone of Polish hospitality. So, if you want to honor Polish tradition even more, sprinkle a tiny pinch of salt on the bread, too.

Simply Recipes / Kris Osborne

Tips for the Best Bread Experience

• Choose a loaf with a firm crust and airy crumb. Country sourdough is ideal, but any rustic bakery loaf with a good proportion of wheat flour works well. 
• The bread should be warm (not hot), and your kefir or cultured buttermilk should be genuinely cold. If the bread isn't warm, the contrast falls flat. If the drink isn't cold, you lose that refreshing "snap."
• If you can't find good cultured buttermilk, plain kefir is a good alternative. It's actually my preferred drink, and it's closest to the naturally tangy liquid my mom remembered from childhood. Plus, it's loaded with probiotics, making it good and good for you.

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