Recipe: Easter Breads (3)

From: cookie
To: mc-recipe
Date: Tue, 6 Feb 1996

Easter Bread

1 Teaspoon Lemon rind -- grated
2 Cups Starter
1 Teaspoon Allspice
1/2 Teaspoon Salt
1/2 Cup Butter -- melted
1/2 Cup Sugar
2 Cups Flour -- white
1 Egg -- beaten
-----GLAZE-----
1 Egg -- beaten
Sesame seeds

add salt, sugar, egg, lemon rind, allspice and melted butter to starter mix well. Add the flour 1 cup at a time till to stiff to mix by hand. turn out and knead till satiny. divide into 3 equal pieces roll each into a rope about 12 inches long. pinch the 3 ropes together at one end and braid loosely. Place on a greased baking sheet and let rise about 1 hour or till doubled in bulk. put on glaze and sprinkle with seeds bake 400 for 30 minutes or till browned

Easter Bread (Paska)

1 Cake or pkg. yeast
2 cups Lukewarm milk
9 cups Flour
1 cup Butter -- soft
1 cup Sugar
4 Eggs
1 teaspoon Salt

Crumble yeast into bowl; add 1 cup milk and 1 cup flour. Mix and set aside to rise in warm place. Cream butter; add sugar and eggs and mix well. Add remaining milk. Knead until dough is smooth and elastic. Set aside in warm place until double in bulk. Form into desired shapes. Allow dough to rise in double buld in pans; bake at 350 F for 30 to 35 minutes. Halfway through baking, brush top with beaten egg yolk to which a little milk has been added.

Tip: If you melt 1 stick butter and knead into dough it will keep paska soft.

"Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias

Easter Egg Bread

3 cups Flour -- unsifted
1/2 cup Mixed Candied Fruits
1/4 cup Sugar
1/4 cup Blanched Almonds -- chopped
1 teaspoon Salt
1/2 teaspoon Anise Seeds
1 package Active Dry Yeast
Melted Margarine
2/3 cup Milk
5 Colored RAW Eggs
2 tablespoons Margarine
Powdered Sugar
2 Eggs -- room temperature
Colored Sprinkles

In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2 tablespoons margarine in a sauce pan and heat over low heat until warm. (Margarine does not need to be melted). Gradually add to the dry ingredients and beat 2 minutes on medium speed, scraping side occasionally. Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in enough flour to make a soft dough. Put on a floured board and kneak until smooth and elastic. Place in a greased bowl and turn one to coat. Cover and let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and knead in fruit mixture. Divide in half and roll each into a 24" long rope and braid loosely to form a ring on a greased cookie sheet. Put the raw eggs in the spaces, cover and let rise until double about 1 hour. Bake 30-35 minutes in a preheated 350oF oven. Cool on rack, frost with powdered sugar and sprinkles.

Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from Boston]