Paska Easter Bread

Name: Paska Easter Bread
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 2 loaves (12 pieces each).
Ingredients: 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 large eggs, room temperature, beaten; 1/2 cup butter, melted; 1 tablespoon salt; EGG GLAZE:; 1 large egg; 2 tablespoons water

TOTAL TIME: Prep: 40 min. + rising Bake: 50 min. YIELD: 2 loaves (12 pieces each).

Paska is a traditional Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. The beautifully braided top will earn you many compliments. —Millie Cherniwchan, Smoky Lake, Alberta

Ingredients

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 large eggs, room temperature, beaten
1/2 cup butter, melted
1 tablespoon salt
EGG GLAZE:
1 large egg
2 tablespoons water

Directions

1. In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining 3 cups 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 1/3 cup sugar; mix well. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 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.
3. Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 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.
4. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour.
5. For glaze, 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.

Nutrition Facts

1 piece: 342 calories, 6g fat (3g saturated fat), 73mg cholesterol, 380mg sodium, 60g carbohydrate (7g sugars, 2g fiber), 11g protein.