Lisa - I'm not sure just what your recipe is for your Polish Easter bread - but this is what I do to alter our favorites to the dough/manual cycle on the bread machine.

We usually make a Greek Easter bread (eggy type yeast dough - and you braid it and put colored raw eggs between the braids when baking). Also I have altered a brioche type dough that I often use at Xmas time or at Easter - for 'shaped' breads (snowflakes, santa's face, etc.

My bread machine is for 2 # loaves - about 3 cups flour.

Most of the above recipes called for double that - and a tad more. I know that if I'm 'doing' dough the machine will take 1/2 to 1 cup more flour (but its best to add it gradually after it's been working a few minutes or you'll have flour floating all over!

If one of the recipes calls for beating the eggs/butter first .... I usually put these in first (with butter softened of course) and let it run on dough a few minutes. Then I re-set and add the remaining ingredient (but not all of the flour). I then put it on dough/manual again and after its mixed a bit add in aditional flour as needed.

When done -I remove -shape,let rise and bake.

Also, by looking at a lot of the ABM cookbooks (at your public library, etc.) you can get ideas on how to alter the recipes. Sometimes I've gotten some good tips from these books, on line recipes, etc.

If I want to make A LOT of holiday bread, I will often use my large food processor as it is just as quick.

Hope this helps a bit.