Return To Recipe Main Menu


Paska Bread
This traditional Polish egg bread is wonderfully light with a slightly sweet flavor. Prep Time: approx. 30 Minutes. Cook Time: approx. 50 Minutes. Makes 3 round loaves (18 servings).



2 (.25 ounce) packages active
   dry yeast
1/2 cup warm water (110
   degrees F/45 degrees C)
1/2 cup white sugar
3 cups warm milk
4 cups all-purpose flour
6 eggs, beaten
1/2 cup white sugar
1 cup margarine, softened
1/4 teaspoon salt
1/4 teaspoon lemon zest
12 cups all-purpose flour
1 egg
1 tablespoon water
2 tablespoons butter, melted


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. Cool to lukewarm. Once cooled, add the milk mixture
   to the yeast mixture along with four cups of flour. Mix
   well with a wooden spoon. Cover and put in a dark, warm
   place until the mixture is bubbly and doubled in size, about
   2 hours.
3 Stir in the beaten eggs, 1/2 cup sugar, margarine,
   salt, and lemon peel. Stir well to blend. Begin adding the
   remaining flour a cup at a time to form a very soft dough.
4 Knead the dough on a floured board until soft and
   elastic, about 10 minutes. Place the dough in a greased bowl,
   turning to coat both sides. Allow to rise in a warm place
   until doubled, about 2 hours. Punch dough down, and allow
   to rise again for 30 minutes.
5 Divide dough into three parts. Shape into slightly
   rounded loaves, and place on greased baking sheets. Let rise
   until doubled, about 45 minutes to 1 hour. Beat 1 egg with
   1 tablespoon water; brush onto loaves.
6 Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until done. Once they are done, brush the tops
   with melted butter for a soft crust.

Return To Recipe Main Menu