Paska Bread

Paska Bread

39
Tiffany Leyda 0

"This traditional Polish egg bread is wonderfully light with a slightly sweet flavor."

Ingredients 6 h 40 m {{adjustedServings}} servings 600 cals

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 98.3g
  • 32%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
  2. 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.
  3. 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.
  4. 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.
  5. 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 onto loaves.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. 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.
Tips & Tricks
How to Make Easter Bread

See how to make traditional braided Easter bread with a simple glaze.

How to Make the Sponge for Homemade Bread

Your sourdough starter is ready. Now it’s time to make the sponge.

Footnotes

  • Cook's Note:
  • This recipe can be shaped into 3 large loaves or 6 small ones. (Check small loaves at about 30 minutes during baking.) You may use orange peel in place of the lemon zest, if you prefer.
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Reviews 39

  1. 44 Ratings

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MEISERT
11/6/2003

Of all the Paska recipies I have tried this one has turned out the best quality bread. The quanity made it a little difficult to work with my kitchenaid mixer, but that was minor compared to the quality. I would recommend this to anyone. Just make 2/3 of recipe to manage better.

CHRISTA
11/6/2003

EXCELLENT FLAVOR. WILL ADD DRIED FRUIT NEXT TIME TO HALF OF IT. MADE THREE MASSIVE LOAVES. MOIST. WONDERFUL

ANNA H.
11/6/2003

This recipe is wonderful & true to its origin. It was just as I had remembered my Great Aunt making . Thank you for sharing such a treasure .