PASKA (EASTER BREAD)
This is an adopted recipe. Original intro: "This Russian-Mennonite sweet bread is traditionally served at Easter. This is my mother's recipe, which I prefer to all others. We always ate it for breakfast, along with coloured hardboiled Easter eggs." Thanks Zenith/Cornelia
Provided by Pamela
Categories Yeast Breads
Time 5h30m
Yield 8 loaves (approx.)
Number Of Ingredients 12
Steps:
- Peel and chop potato.
- Boil until tender.
- Drain, reserving water.
- Mash the potato.
- Soften yeast in 3/4 cup lukewarm potato water (water from cooking the potato) for 10 minutes.
- Add a bit of flour to make a soft sponge.
- In the meantime, warm the milk.
- Pour it over 2 cups flour.
- Beat until smooth.
- Allow to cool slightly.
- Beat egg yolks with 1 cup sugar.
- Add warm flour mixture.
- Add stiffly beaten egg whites.
- Add yeast mixture.
- Cover and let rise until light.
- Add softened margarine, salt, remaining sugar and mashed potato (should have at least half cup mashed potato).
- Add enough flour to make a medium soft dough.
- (It will be a bit sticky-- if too stickly add flour but be careful not to add too much flour.) Knead 10 minutes.
- Cover and let rise to double its bulk.
- Shape into loaves.
- (You may make braided loaves, round loaves, or oval loaves.) Cover and let rise again.
- Bake at 325 F until golden.
- Be careful not to overbake.
- Make icing (or glaze) with powdered sugar and milk.
- Ice when bread is completed cooled.
Nutrition Facts : Calories 506.3, Fat 18.1, SaturatedFat 5.1, Cholesterol 175.9, Sodium 519.3, Carbohydrate 74.3, Fiber 2.1, Sugar 38.2, Protein 12.5
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