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Paska Bread

SUBMITTED BY: Tiffany Leyda

"This traditional Polish egg bread is wonderfully light with a slightly sweet flavor."

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PREP TIME	30 Min
COOK TIME	50 Min
READY IN	6 Hrs 40 Min
Original recipe yield 3 round loaves

SERVINGS

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Servings
USMETRIC

Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
In the meantime, dissolve 1/2 cup sugar in the warm milk. Cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with four cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
Stir in the beaten eggs, 1/2 cup sugar, margarine, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat both sides. Allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
Divide dough into three parts. Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until done. Once they are done, brush the tops with melted butter for a soft crust.

Reviewed on Nov. 6, 2003 by MEISERT

Of all the Paska recipies I have tried this one has turned out the best quality bread. The... MORE

Reviewed on Nov. 6, 2003 by ANNA H.

This recipe is wonderful & true to its origin. It was just as I had remembered my Great Aunt... MORE

Reviewed on Nov. 6, 2003 by CHRISTA

EXCELLENT FLAVOR. WILL ADD DRIED FRUIT NEXT TIME TO HALF OF IT. MADE THREE MASSIVE LOAVES. ... MORE

Reviewed on Apr. 17, 2006 by CHARLA1

This bread was very good. I am so pleased because my mother baked this bread she had passed... MORE

Reviewed on Apr. 7, 2007 by TAMIAND DANNY

Thank you for this recipe! My Granny used to make it. She is 89 years old and does not cook... MORE

Reviewed on Feb. 11, 2007 by CJW

I followed "meisert's" advice and reduced the recipe by 2/3. I used less flour than called... MORE

Reviewed on Mar. 28, 2005 by BLUECOOK1

I sliced this warm from the oven and served it in an Easter basket with a bowl of whipped... MORE

Reviewed on Aug. 13, 2004 by BARBJACK

I read in one of the reviews not to use the mixer, so instead I divided the dough in half... MORE

Reviewed on Apr. 5, 2007 by sergeicooks