| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
40 |
Servings |
INGREDIENTS
| 1 |
c |
Lukewarm water |
| 1 |
ts |
Sugar |
| 1 |
pk |
Dry active yeast |
| 3 |
c |
Milk; scalded |
| 5 |
c |
Flour |
| 6 |
|
Eggs; beaten |
| 1/3 |
c |
Sugar |
| 3/4 |
c |
Butter |
| 1 |
tb |
Salt |
| 8 1/2 |
c |
Flour (approx) |
INSTRUCTIONS
Date: Sun, 11 Feb 96 19:20 PST
From: sduller@mail.awinc.com (duller)
Recipe By: Lloyd Malanka Dancers Cookbook
Dissolve sugar in lukewarm water and sprinkle yeast over it. Let stand 10
minutes. Combine the lukewarm milk with the dissolved yeast and 5 cups
flour. Beat until smooth. Cover and let rise in a warm place until light
and bubbly, approx. 45 minutes.
Add beaten eggs, sugar, melted butter and salt. Mix thoroughly. Stir in
enough flour to make a medium soft dough. Knead until smooth and satiny.
Cover and let rise 1 1/2 hours. Punch down and let rise another 45 minutes.
Shape into round loaves. Decorate the loaves with same dough. The central
ornament on paska is usually the cross. Some homemakers decorate paska with
breaded rolls. Be sure to grease pans well.
Set the loaves in a warm place until almost double. Brush with melted
butter. Bake in a 400 degree F. oven for 10 minutes, then reduce the
temperature to 375 degrees F. and continue baking for 30 minutes. Yield:
six small or four to five larger loaves.
MC-RECIPE@MASTERCOOK.COM
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