Paska is a round shaped Easter bread much richer than ordinary bread.
| 1 | tsp. | sugar |
| 1 | C | lukewarm water |
| 1 | pkg. | dry granular yeast |
| 3 | C | scalded milk lukewarm |
| 5 | C | flour |
| 6 | eggs beaten | |
| 1 | C | sugar |
| 1/2 | C | melted butter |
| 1 | tsp. | salt |
| 9 to 10 | C | sifted flour |
Dissolve the sugar in lukewarm water and sprinkle the yeast over it. Let stand for 10 minutes. Combine the softened yeast and lukewarm milk and 5 cups of flour. Beat well until smooth. Cover and let batter rise in a warm place until light and bubbly. Add the beaten eggs, sugar, melted butter and salt. Mix thoroughly. Stir in enough flour to make a dough that is neither too soft or too stiff. Knead until dough no longer sticks to hand. Turn the dough on a floured board and knead until smooth and satiny. Place in a bowl, cover and let rise in a warm place until double in bulk. Punch down and let rise again. makes 2 loaves.
Divide the dough into 3 parts. Reserve one part for ornamenting the loaves. Shape the other two parts into 2 round loaves. Place in greased round pan. Now cut the reserved part in half to ornament the 2 loaves. The central ornament on paska is usually the cross. Roll 2 long rolls and turn the ends in. Place the rolls over the top of the loaf, crossing one another evenly. Tuck the ends of the rolls under the loaf. Use remaining trimmed pieces to decorate the cross. Set the loaves in a warm place until almost double in bulk. Brush carefully with beaten egg diluted with 2 tbsp. of water. Bake 400F oven for 15 minutes, then lower temperature to 350F and bake 40 minutes longer or until done. Avoid browning the top too deeply. Remove the loaves from pan and allow them to cool.