Ingredients: |
Ingredients: 1 tsp sugar
1 c water, lukewarm (105 to 115)
1 pkg dry yeast
3 c scalded milk, lukewarm
5 c flour
6 eggs, beaten
1 c sugar
2/3 c butter, melted
1 tbsp salt
9 1/2 c flour, sifted
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Directions: |
Directions:Scald milk & let cool.
Dissolve the tsp of sugar in the lukewarm water & sprinkle yeast over it. Let stand for about 10 minutes.
Combine the softened yeast with the lukewarm milk and 5 cups of flour. Beat well until smooth. Cover and let the batter rise in a warm place until light and bubbly. (I turn oven on to any temperature for about a minute and then off. Use oven as warm place)
Add the beaten eggs, sugar, melted butter, and salt. Mix thoroughly. Stir in enough flour to make a dough that is neither too soft nor too stiff. Knead until the dough no longer sticks to the hand. Turn the dough on a floured board and knead until smooth and satiny. Place in a bowl, cover, and let it rise in a warm place until double in bulk.
Punch down and let it rise again.
It can be divided into 6 small loaves or 3 large loaves or any combination. To form loaves, I lightly roll with rolling pin, then roll the dough up & place in pan. Set the loaves in a warm place until they are almost double in bulk.
Brush very carefully with a beaten egg diluted with 2 Tbsp of water.
Preheat oven to 400 degrees.
Bake in a 400 degree oven for about 15 min, then lower the temperature to 350 degrees, and continue baking for 40 min longer, or until done. (Small loaves bake about 15 min at the 350 degrees).
To avoid browning the top too deeply, I loosely cover the top of the loaves with aluminum foil when I am reducing the heat of the oven.
Remove the loaves from the pans (they will have a thud noise when tapped if fully cooked) and allow them to cool.
For a soft crust I brush butter on hot crust, then sometimes sprinkle with English tea sugar for festive look. |
This recipe for Paska - Traditional Easter Bread is from