Paska
A traditional Easter bread served in Eastern Europe - this is an extremely rich bread due to the large amount of dairy products. To make it truly authentic you should use the whey from Hrudka (see my recipes for this), if you don't have the whey scalded milk is a useable substitute.
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INGREDIENTS
Nutrition- 1(1/4 ounce) package active dry yeast
- 1⁄2cup warm water
- 1⁄2cup melted butter
- 1 1⁄2cups whey (from Hrudka) or 1 1/2 cups scalded milk
- 3⁄4cup sugar
- 1 1⁄2teaspoons salt
- 3extra large eggs, beaten
- 9 1⁄2cups whole wheat flour
- 1extra large egg, beaten
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DIRECTIONS
- Soften yeast in warm water.
- Melt margarine in milk and let cool.
- Add sugar, yeast mixture, and salt.
- Add the 3 beaten eggs.
- Add flour to make a soft dough.
- Knead until elastic.
- Put in greased bowl to rise.
- Let rise until doubled, then punch down and let rise again.
- Put in a 2-quart greased casserole pan and let rise until doubled.
- Brush with beaten egg.
- Bake at 350°F for 30-45 minutes.
- Cool before taking out of pans.
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