-
-
My review
Paska Bread
Tiffany Leyda
"This traditional Polish egg bread is wonderfully light with a slightly sweet flavor."
Added to shopping list.
Go to shopping list.
Ingredients
6 h 40 m servings 600 calsOriginal recipe yields 18 servings (3 round loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
- In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with 4 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.
- Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
- Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
- Divide dough into three parts (see Cook's Note). 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.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until loaves are deep brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.
Footnotes
- Cook's Note:
- This recipe can be shaped into 3 large loaves or 6 small ones. (Check small loaves at about 30 minutes during baking.) You may use orange peel in place of the lemon zest, if you prefer.
Nutrition Facts
Per Serving: 600 calories; 15.4 g fat; 98.3 g carbohydrates; 15.7 g protein; 106 mg cholesterol; 161 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4354 Ratings
-
-
-
-
-
Most helpful positive review
4/15/2001
Of all the Paska recipies I have tried this one has turned out the best quality bread. The quanity made it a little difficult to work with my kitchenaid mixer, but that was minor compared to the...
Most helpful critical review
4/18/2006
The bread looked beautiful, but just did not have any flavor, sorry.
Most helpful
Most positive
Least positive
Newest
4/15/2001
Of all the Paska recipies I have tried this one has turned out the best quality bread. The quanity made it a little difficult to work with my kitchenaid mixer, but that was minor compared to the...
2/28/2000
EXCELLENT FLAVOR. WILL ADD DRIED FRUIT NEXT TIME TO HALF OF IT. MADE THREE MASSIVE LOAVES. MOIST. WONDERFUL
3/19/2011
This is the recipe that my Slovak Grandmother made every Easter. We used to make 4 types of breads, rolls, and desserts from the basic recipe. First we'd make standard bread using loaf pans. T...
4/16/2001
This recipe is wonderful & true to its origin. It was just as I had remembered my Great Aunt making . Thank you for sharing such a treasure .
8/13/2004
I read in one of the reviews not to use the mixer, so instead I divided the dough in half thinking that would solve the problem. It burned out the motor (425 watts) of my heavy duty kitchenaid. ...
2/11/2007
I followed "meisert's" advice and reduced the recipe by 2/3. I used less flour than called for, stopping at a soft dough, and putting the loaves in round pans (dutch oven, souffle dish)I would a...
7/1/2010
WOW!! Very good recipe! I'll use this frequently. I used 1/4 c. less sugar, 2 c. ff 1/2 & 1/2 and 1 c. ff milk, 3 cups WWW flour and butter instead of margarine. I upped the salt to 3/4 tsp beca...
4/26/2010
The Paska was good but not great. I am Ukrainian and Paska is a must for the Easter. So I tried this recipe and some other recipes. I think 12 cups of flour is way too much. SO my Paska came out...