Paska

Pa. Hiker's Note:

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.

• Total Time: 2 hrs 30 mins
• Prep Time: 1 hrs 45 mins
• Cook Time: 45 mins

Ingredients:

Yield: 1 loaf

• 1 (¼ ounce) package active dry yeast
• ½ cup warm water
• ½ cup melted butter
• 1 ½ cups whey (from Hrudka) or 1 ½ cups scalded milk
• ¾ cup sugar
• 1 ½ teaspoons salt
• 3 extra large eggs , beaten
• 9 ½ cups whole wheat flour
• 1 extra large egg , beaten

Directions:

1. Soften yeast in warm water.
2. Melt margarine in milk and let cool.
3. Add sugar, yeast mixture, and salt.
4. Add the 3 beaten eggs.
5. Add flour to make a soft dough.
6. Knead until elastic.
7. Put in greased bowl to rise.
8. Let rise until doubled, then punch down and let rise again.
9. Put in a 2-quart greased casserole pan and let rise until doubled.
10. Brush with beaten egg.
11. Bake at 350°F for 30-45 minutes.
12. Cool before taking out of pans.

Reviews

[Missy Wombat]

Its not Easter but I had whey left over after making paneer so I was looking for recipes and this one sounded good. And it is! Very easy to make and the end product has a lovely taste and texture. Perfect for French toast too!

[Shar-on]

Made your Paska last night. Like other paska, it takes a long time to rise. I think next time I will add more yeast,because these are heavy loaves. I made two regular size bread loaves. The taste is great and the texture is beautiful. Will make again.