EASTER PASKA

8-9 c. flour 1 tbsp. salt 1/2 c. lukewarm water 3 c. lukewarm water 1 pkg. yeast 6 eggs, beaten 1 tsp. sugar 1/4 c. butter, melted 1/4 c. sugar plain bread crumbs

Dissolve sugar in 1/2 cup of lukewarm water, sprinkle yeast over it; stir until yeast dissolves and set aside for 10 minutes. Combine this mixture with the beaten eggs, sugar, butter, salt and 3 cups water. Mix together thoroughly. Change to dough hook of mixer or to knead by hand, turn dough out onto a lightly floured work surface. Knead until smooth and elastic. This will take approximately 4-5 minutes by machine or 8-10 minutes by hand or until dough may be thinly stretched without tearing.

Place kneaded dough into a greased bowl turning to coat all sides (this prevents the dough from drying out and forming a skin). Cover with clean, lint-less cloth and allow to rise in warm place until doubled in size.

After dough has risen, punch down with your fist to deflate and then allow it to rise again in a warm place.

Prepare baking pan or pans which have a flat bottom and tall sides. Grease and scatter plain bread crumbs all around.

Divide dough into 3 parts. Shape 2 of them into round loaves, place in prepared pan one on top of the other. Take remaining piece and make 2 long pieces of dough by rolling between the palms of your hands. They should be twice the thickness of a pencil. Braid them together, or twist them. Place from one side over to the other, allowing ends to hang off the sides; repeat from the opposite side to the other side. Using sharp scissors, cut ends evenly. Make several slashes or cuts. Twist half of them in one direction, the other in the opposite. Make swirls or rosettes. Cut petals into the dough. Use your own ideas.

But traditionally, you have decorated the top of the Paska with the symbolic Cross. Let rise again, but not too long, or the fancy bread decoration will start to lose its shape.

Preheat oven to 400°F. Carefully brush the top with beaten egg mixed with 2 tablespoons water.

Bake 15 minutes in hot oven, reduce heat to 350°F and bake 40 minutes more, or until done. Bake just until lightly golden, then cover top with foil. Remove from oven and allow to cool for 5 minutes before cooling completely on wire rack.

If you have leftover dough, you can use it to create some dough birds. Make long pieces of dough, twice the thickness of a pencil, then cut off lengths 4 or 5 inches long. Tie a knot into the center of the little piece of dough. Shape one end to resemble the head of a bird. The other one will be flattened to resemble the tail. With a dull knife (do not cut all the way through) make several indentations. Let rise about 1 hour. Insert 2 whole cloves for eyes. Brush with beaten egg mixture for a nice shine and bake for about 25 minutes or until light golden in color. Remove from oven carefully and cool thoroughly. Use the birds as decoration for top of bread by inserting a toothpick into the bottom to support the bird.

#easter #paska #bread