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).
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| 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 |
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Directions
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.