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Russian: Paska




Source of Recipe


Ann Patz and Anna Shelepak


Recipe Introduction


"Favorite Recipes Collected by St. Mary's Ladies Guild," St. Mary's Carpatho-Russian Orthodox Church, Endicott, NY, 1984, p. 250.



List of Ingredients




3/4 of large yeast cake
1 cup warm water
1 tablespoon sugar
2 cups scalded milk
1/4 lb butter
3/4 cups sugar
10 cups flour (approximately)
2 teaspoons salt
2 tablespoons oil
3 eggs, beaten



Recipe



Crumble yeast in 1/2 cup of warm water with 1 tablespoon of sugar. Let stand 5 minutes or until double. Pour milk over sugar, butter, and rest of water and let cool to lukewarm. Sift flour and salt into a bowl. Add eggs, yeast and milk mixture. Add oil.

With a mixer add about 1/2 of the flour mixture, then start adding cups of flour, kneading as you add more flour. You will know if the dough is kneaded when it comes off your hands. Dough should look like a sponge.


Put in plastic bowl and sprinkle a little flour on top. Cover with dish towel and put into plastic bag. Let rise in a warm spot until double in size. The dough is ready if you poke your finger into it and the impression stays there. Roll the dough into a long strip with a little flour and shape into pans.


Let rise again and brush with egg which has a little ewater added to it. Start oven at 350oF for 10 minutes, then drop to 325oF and put bread in oven. Bake for 1 hour or until done.

Check on bread after 55 minutes.

Take out of pans immediately and cool on rack.