Traditional easter paska

Yield: 40 Servings

Measure Ingredient
1 cup Lukewarm water
1 teaspoon Sugar
1 pack Dry active yeast
3 cups Milk; scalded
5 cups Flour
6 \N Eggs; beaten
⅓ cup Sugar
¾ cup Butter
1 tablespoon Salt
8½ cup Flour (approx)

Date: Sun, 11 Feb 96 19:20 PST

From: sduller@... (duller)

Recipe By: Lloyd Malanka Dancers Cookbook Dissolve sugar in lukewarm water and sprinkle yeast over it. Let stand 10 minutes. Combine the lukewarm milk with the dissolved yeast and 5 cups flour. Beat until smooth. Cover and let rise in a warm place until light and bubbly, approx. 45 minutes. Add beaten eggs, sugar, melted butter and salt. Mix thoroughly. Stir in enough flour to make a medium soft dough. Knead until smooth and satiny.

Cover and let rise 1½ hours. Punch down and let rise another 45 minutes.

Shape into round loaves. Decorate the loaves with same dough. The central ornament on paska is usually the cross. Some homemakers decorate paska with breaded rolls. Be sure to grease pans well.

Set the loaves in a warm place until almost double. Brush with melted butter. Bake in a 400 degree F. oven for 10 minutes, then reduce the temperature to 375 degrees F. and continue baking for 30 minutes. Yield: six small or four to five larger loaves.



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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