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Category: |
Category: |
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Part I Rising & Yeast Activation |
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Ingredients: |
Ingredients: 1/2 cups milk(Homo or 2%) lukewarm
1 tsp sugar
1 pkg Fleischmanns dry yeast
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Directions: |
Directions:Bring milk to a hot point, remove from the stove. Add in sugar and mix until dissolved. Sit on the centre of the stove where it’s warm. Sprinkle in 2 tablespoons dry yeast, let stand until doubled in size – approximately 20 minutes |
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Part II Rising |
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Ingredients: |
Ingredients: 3 1/2 cups milk(Homo or 2%) lukewarm
3 3/4cups flour sifted
1/2 pkg shaffron dissolved in 2 tbsp water
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Directions: |
Directions:Preheat oven to 100°F. Bring milk to a boiling point. Add to the large Mix Master bowl to cool a bit. Beat in 3 3/4 cups of flour until smooth, then add in 2 tsp shaffron mixture and yeast (that has risen well from Part I). Beat well until smooth. Leave this in your mixmaster bowl and cover with a thin wet cloth and place in the warm oven (100°F) until it comes to the top of the bowl and is light and full of bubbles (approximately 1 to 1 1/2 hours (even as long as 2 hours)). |
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Part III Double Rising |
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Ingredients: |
Ingredients: 1/2 cup melted butter, cool
3 eggs room temperature
3/4 cup sugar
1 tsp salt
7 1/4 cups sifted flour
1 1/2 raisins or Marashino cherries halved
Grease bowls with margerine not butter
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Directions: |
Directions:Melt butter and place on the counter to cool. In a small Mix Master bowl, beat eggs with sugar until it looks like a lemon colour. Add in cooled butter with salt and beat well. Add this to your risen dough in the big bowl. Beat until all are mixed well together then continue adding in flour (up to 7 1/4 more cups of flour); ONE CUP AT A TIME or until the dough no longer sticks to your hands (it will still feel sticky but won’t stick to your fingers). I find it’s easiest to stir in the flour with a stiff silicone spatula. Dough should be soft. Stir raisins or cherries.
Place dough into an extra large GREASED mixing bowl, cover with greased wax paper, place back in the warm oven and let it rise to the top of the bowl (doubled in size) another 1 1/2 - 2 hours. Remove from the oven, punch down really good. Cover again and let rise again until it comes to the top of the bowl.
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Part IV - Baking |
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Ingredients: |
Ingredients: 1 egg combined
1 tbsp of water
Grease baking bowls with margarine NOT butter
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Directions: |
Directions:Punch down dough and prepare to put in GREASED baking containers. Divide up into 5 portions. Remove some of the dough and set aside. Roll into two long rolls for each Paska by rolling between your fingers, place the rolls on top of the loaf to form a cross, trim long rolls and tuck ends under the loaf. Also roll balls to add to the top as well. Place divided portions into baking containers (Pyrex (works best), stainless steel containers, pots with heat resistant handles), add your cross, cover and let rise again to the top of the container punch down lightly and place into greased baking containers
Preheat oven to 400°F. Beat one egg slightly add 1 tablespoon of water, brush over dough and decor. Bake only 3 or 4 Paska’s at one time. Bake 15 minutes, reduce heat to 350°F and continue baking 25 to 40 minutes longer or until done.
Checkkkkkkk on number of rises …. Large bowl or baking bowls |
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Preparation
Time: |
Preparation
Time:All day |
This recipe for Paska - Easter bread is from