paska bread

Ingredients

• Servings: 3
• for the sponge:
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees f/45 degrees c)
• 1/2 cup white sugar
• 3 cups warm milk
• 4 cups all-purpose flour
• for the dough:
• 6 eggs, beaten
• 1/2 cup white sugar
• 1 cup butter, softened
• 1/4 teaspoon salt
• 1/4 teaspoon lemon zest
• 12 cups all-purpose flour
• 1 egg
• 1 tablespoon water
• 2 tablespoons butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 6 hrs 40 mins


• proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
• in the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour. mix well with a wooden spoon. cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
• stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. stir well to blend. begin adding the remaining flour a cup at a time to form a very soft dough.
• knead the dough on a floured board until soft and elastic, about 10 minutes. place the dough in a greased bowl, turning to coat all sides. cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. punch dough down, and allow to rise again for 30 minutes.
• divide dough into three parts (see cook's note). shape into slightly rounded loaves, and place on greased baking sheets. let rise until doubled, about 45 minutes to 1 hour. beat 1 egg with 1 tablespoon water; brush loaves.
• preheat oven to 350 degrees f (175 degrees c).
• bake in preheated oven until loaves are deep brown, 45 to 50 minutes. once they are done, brush the tops with melted butter for a soft crust.