Printable | Taste of Home

Paska Easter Bread

2 packages (1/4 ounce each) active dry yeast
1 teaspoon plus 1/3 cup sugar, divided
4 cups warm water (110° to 115°), divided
1 cup nonfat dry milk powder
13-1/2 to 14-1/2 cups all-purpose flour, divided
6 eggs, beaten
1/2 cup butter, melted
1 tablespoon salt
EGG GLAZE:
1 egg
2 tablespoons water

In a large mixing bowl, dissolve yeast and 1 teaspoon sugar in 1 cup

Printed from tasteofhome.com Oct 6, 2008

-----------------------Fold------------------------

Paska Easter Bread cont.

warm water. Let stand for 5 minutes. Add remaining water. Beat in the
milk powder and 5 cups flour until smooth. Cover and let rise in a
warm place until bubbly, about 20 minutes. Add eggs, butter, salt and
remaining sugar; mix well. Stir in enough remaining flour to form a
soft dough. Turn onto a floured surface; knead until smooth and
elastic, about 8-10 minutes. Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about 1
hour. Punch dough down. Turn onto a lightly floured surface; divide
in half and set one portion aside. Divide remaining portion in half;
press each portion into a well-greased 10-in. springform pan. Divide
reserved dough into six balls. Shape each ball into a 30-in. rope;
make two braids of three ropes each. Place a braid around the edge of
each pan, forming a circle. Trim ends of braids, reserving dough

Printed from tasteofhome.com Oct 6, 2008

Paska Easter Bread

scraps. Pinch ends of braids to seal. Shape scraps into two long thin
ropes; form into rosettes or crosses. Place one decoration on the
center of each loaf. Cover and let rise until doubled, about 1 hour.
In a small bowl, beat egg and water; brush over dough. Bake at
350° for 50-60 minutes or until golden brown. Remove from pans to
wire racks to cool.

Yield: 2 loaves.