Paska Easter Bread

Paskan Easter Bread might be a good recipe to expand your bread repertoire. This recipe makes 24 servings with 321 calories, 11g of protein, and 6g of fat each. For 31 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up water, butter, egg, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Easter. It is brought to you by Taste of Home. 54 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 57%. Try Paska (Easter Bread), Gluten-Free Easter Bread (Paska), and Paska – Ukranian Easter Bread for #SundaySupper for similar recipes.

Servings: 24

Preparation duration: 40 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half and set one portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into six balls. Shape each ball into a 30-in. rope; make two braids of three ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into two long thin ropes; form into rosettes or crosses. Place one decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves. Originally published as Paska Easter Bread in Taste of Home's Holiday & Celebrations CookbookAnnual 2004, p169 Nutritional Facts 1 slice equals 342 calories, 6 g fat (3 g saturated fat), 73 mg cholesterol, 380 mg sodium, 60 g carbohydrate, 2 g fiber, 11 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water.

2. Let stand for 5 minutes.

3. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes.

4. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.

5. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

6. Punch dough down. Turn onto a lightly floured surface; divide in half and set one portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into six balls. Shape each ball into a 30-in. rope; make two braids of three ropes each.

7. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into two long thin ropes; form into rosettes or crosses.

8. Place one decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour.

9. In a small bowl, beat egg and water; brush over dough.

10. Bake at 350° for 50-60 minutes or until golden brown.

11. Remove from pans to wire racks to cool.

Nutrition Information:

covered percent of daily need