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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 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

Printed from tasteofhome.com Oct 6, 2008

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Paska Easter Bread cont.

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 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.