Paska Bread
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Water1 cup
White Sugar3 cups
Milk (warm)12 cups
All-Purpose Flour2 tbsps
Butter (melted)1 tsp
Salt1 tsp
Lemon Zest1
EggDirections:
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
3
Once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour
4
Mix well with a wooden spoon
5
Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours
6
Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel
7
Stir well to blend
8
Begin adding the remaining flour a cup at a time to form a very soft dough
9
Knead the dough on a floured board until soft and elastic, about 10 minutes
10
Place the dough in a greased bowl, turning to coat all sides
11
Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours
12
Punch dough down, and allow to rise again for 30 minutes
13
Divide dough into three parts (see Cook's Note)
14
Shape into slightly rounded loaves, and place on greased baking sheets
15
Let rise until doubled, about 45 minutes to 1 hour
16
Beat 1 egg with 1 tablespoon water; brush onto loaves
17
Preheat oven to 350 degrees F (175 degrees C)
18
Bake in preheated oven until loaves are deep brown, 45 to 50 minutes
19
Once they are done, brush the tops with melted butter for a soft crust