Paska Bread

Paska Bread

40

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

6 h 40 m servings 600 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 98.3g
  • 32%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
  2. In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with 4 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.
  3. Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
  4. Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
  5. Divide dough into three parts (see Cook's Note). 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.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. Bake in preheated oven until loaves are deep brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.

Footnotes

  • Cook's Note:
  • This recipe can be shaped into 3 large loaves or 6 small ones. (Check small loaves at about 30 minutes during baking.) You may use orange peel in place of the lemon zest, if you prefer.

Reviews

40
  1. 45 Ratings

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Most helpful positive review

Of all the Paska recipies I have tried this one has turned out the best quality bread. The quanity made it a little difficult to work with my kitchenaid mixer, but that was minor compared to the...

Most helpful critical review

The bread looked beautiful, but just did not have any flavor, sorry.

Of all the Paska recipies I have tried this one has turned out the best quality bread. The quanity made it a little difficult to work with my kitchenaid mixer, but that was minor compared to the...

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

This recipe is wonderful & true to its origin. It was just as I had remembered my Great Aunt making . Thank you for sharing such a treasure .

This is the recipe that my Slovak Grandmother made every Easter. We used to make 4 types of breads, rolls, and desserts from the basic recipe. First we'd make standard bread using loaf pans. T...

I read in one of the reviews not to use the mixer, so instead I divided the dough in half thinking that would solve the problem. It burned out the motor (425 watts) of my heavy duty kitchenaid. ...

I followed "meisert's" advice and reduced the recipe by 2/3. I used less flour than called for, stopping at a soft dough, and putting the loaves in round pans (dutch oven, souffle dish)I would a...

WOW!! Very good recipe! I'll use this frequently. I used 1/4 c. less sugar, 2 c. ff 1/2 & 1/2 and 1 c. ff milk, 3 cups WWW flour and butter instead of margarine. I upped the salt to 3/4 tsp beca...

The Paska was good but not great. I am Ukrainian and Paska is a must for the Easter. So I tried this recipe and some other recipes. I think 12 cups of flour is way too much. SO my Paska came out...

This bread was very good. I am so pleased because my mother baked this bread she had passed away 48 years ago and I lost the recipe. I remember how good this was as a child thank you so much.