Sue Freeman posted 11-17-99 11:57 AM pt (US)
Easter Paska (Ukrainian Easter Bread)
1 cup warm water
1 pkg dry yeast (not instant)
1/2 cup warm milk
1/2 cup butter flavored vegetable shortening or one stick butter
1/2 T salt
1/2 cup sugar
2 egg yolks
1 whole egg
5 to 6 cups flour
Preheat oven to 350. Dissolve yeast in warm water, add sugar, salt, mix
Add warm milk, shortening, and eggs.
In a large mixing bowl, measure 5 to 6 cups flour and add yeast mixture.
(Start with 5 cups, add 6th if needed and add it slowly.)
Use electric mixer or hand mix flour well. Hand knead dough until elastic
and not sticky, add flour if needed. Cover, leave in warm place for 2 to 3
hours to rise. (It will take about 3 hours to do this too. If it needs more
time give it to it. It should be doubled in size.)
Divide dough into 3 portions. Knead it until dough is smooth. Place dough
on baking pan; cover dough with film wrap. Let dough rest for 1/2 hour or
leave dough in warm oven for 15 minutes.
Cut each portion into three pieces again. and rope each piece to approximately 14 to 15 inches long.
Braid bread. It is much easier to lay all three pieces in shape of a star
overlaping each other and start braiding from middle to end. When done
braiding one side (you will be braiding under on this first side) turn it
over, unfold the middle two braids and start braiding over to end. Tuck
Place braids on non greased baking pan.
Beat one egg for using as a egg wash and brush loaves well. Let dough
rise for one hour or in warm oven for 1/2 hour.
Bake in 350 oven for 15 to 17 minutes or until bread is golden brown.
Insert a stick and when it comes out dry it is done.
If bread over rises it will go flat so watch that last rising.
You can make small loaves of this too by cutting third portions into
thirds and thirds again.
You can end up making little dinner braids if you
make them small enough.
Adjust baking time to reflect it though. Watch
carefully when they are small. But they are so so good.
1. Reduce sugar to 4 T
2. Add 1 Tablespoon garlic powder
3. Add 1/4 cup shredded parmesean cheese
4. Add 2 Tablespoons Italian seasoning
5. Brush with egg wash, sprinkle with grated parmesean cheese, herb and
sesame seeds on top of dough before baking.
PECAN CINNAMON ROLL
Preheat oven to 350.
Use 1/2 portion easter bread dough
Flatten dough on floured surface to 1/4 inch thick
Brush dough with melted butter.
Mix 1/4 cup brown sugar with 2 tsp cinnamon and spread it on top of
Roll Dough to 2 inch diameter rope. Seal both ends.
Cut dough into 9 portions
Mix 1/2 stick melted butter, 2 T brown sugar, 1 T corn syrup, pour onto
8x8 inch baking pan.
Spread pecans on area you will place portion of dough. Amount of pecans
chopped or whole are up to you. Complete by placing all rolls in pan.
Let dough rise til it is doubled.
Bake at 350 for 20 minutes or til top is brown.
Remove rolls by turning pan over onto baking sheet. Do this while it is
right out of oven or it will stick.
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