| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Breads, Ethnic |
4 |
Servings |
INGREDIENTS
| 2 |
pk |
Yeast |
| 1/4 |
lb |
Butter |
| 1 |
qt |
Milk |
| 1/4 |
lb |
Vegetable Shortening |
| 1 |
c |
Sugar |
| 3 1/2 |
lb |
Flour(1 c for flouring boar |
| 1 1/2 |
tb |
Salt |
| 1 |
c |
White Raisins |
| 4 |
|
Eggs |
INSTRUCTIONS
BASIC DOUGH
Dissolve sugar in milk and heat until lukewarm. Crumble yeast into
milk and let stand. Sift flour and salt into large pot or bowl. Put in
eggs, melted vegetable shortening and butter. Add milk. Work until all
dough is in one bulk, loose from hands and from sides of pot or bowl. Cover
with pot cover or a damp cloth and set in a warm place to rise. It should
be double in amount in about 2 or 2 1/2 hours.
Take three large balls of dough, the size of large grapefruits, form
into 10" strips 3" in diameter and braid. Paska is always baked in a round
pan, 6" high. The temperature should be 400 deg. for the first 10 min. and
then lowered to 375 deg. for the next 40 to 50 minutes. When the Paska is
taken from the oven, spread with melted butter. This will make 4 Paskas.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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