Traditional Eastern European Paska Bread Recipe
Paska, a traditional Easter bread cherished in Eastern Europe, is a symbol of celebration and abundance. This rich and delicious bread is made with a generous amount of dairy products, contributing to its tender crumb and delightful flavor. For the most authentic taste, use the whey from Hrudka (a type of cheese traditionally made for Easter), but if it’s not available, scalded milk works just as well. This recipe yields one lovely loaf of Paska, perfect for festive occasions or simply enjoying with your family.
Ingredients:
- Active Dry Yeast: 1 packet (approximately 2 1/4 teaspoons)
- Warm Water: 1/2 cup (about 110°F/45°C)
- Butter: 1/2 cup (unsalted, melted)
- Milk: 1 1/2 cups (scalded and cooled)
- Sugar: 3/4 cup
- Salt: 1 1/2 teaspoons
- Whole Wheat Flour: 3 cups
- All-Purpose Flour: 9 1/2 cups (more as needed for dough consistency)
- Eggs: 3, beaten (for dough)
- Egg (beaten): 1 (for brushing)
Instructions:
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Prepare Yeast Mixture: Begin by softening the yeast in the warm water. Stir gently and allow it to sit for about 5 to 10 minutes, until it becomes frothy. This step ensures that the yeast is active and ready to leaven your dough.
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Melt Butter: While the yeast is proofing, melt the butter in a small saucepan over low heat. Once melted, let it cool slightly. This step helps to incorporate the butter smoothly into the dough without curdling the milk.
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Combine Ingredients: In a large mixing bowl, combine the cooled melted butter, scalded milk, and sugar. Stir until the sugar is dissolved. Next, add the yeast mixture and salt, mixing well to combine all the ingredients thoroughly.
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Add Eggs and Flour: Incorporate the beaten eggs into the mixture. Gradually add the whole wheat flour and then the all-purpose flour, a cup at a time, until the dough comes together and is soft but not sticky. You may need to adjust the amount of flour slightly depending on humidity and flour type.
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Knead the Dough: Transfer the dough to a lightly floured surface. Knead it for about 8 to 10 minutes, or until it becomes smooth and elastic. This step is crucial for developing the dough’s structure and ensuring a light, airy texture in the final loaf.
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First Rise: Place the kneaded dough into a greased bowl, turning it once to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free area for about 1 to 1 1/2 hours, or until it has doubled in size.
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Punch Down and Second Rise: After the dough has risen, punch it down to release any air bubbles. Allow it to rise again for about 30 minutes. This second rise helps to develop a finer texture in the bread.
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Prepare for Baking: Grease a 2-quart casserole pan or bread pan. Gently shape the dough into a loaf and place it in the prepared pan. Cover and let it rise until it has doubled in size, which should take about 30 to 45 minutes.
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Brush and Bake: Preheat your oven to 350°F (175°C). Brush the top of the risen dough with the beaten egg to give it a beautiful golden-brown finish. Bake in the preheated oven for 30 to 45 minutes, or until the top is golden and the loaf sounds hollow when tapped.
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Cool and Serve: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Transfer the bread to a wire rack to cool completely before slicing. Enjoy your Paska as a sweet treat or as part of a festive Easter meal.
Notes:
- Substitutes: If you cannot find whey, scalded milk is a suitable substitute. To scald milk, heat it just until it begins to steam but not boil, and then let it cool to room temperature before using.
- Consistency: Adjust flour amounts as needed to achieve the right dough consistency. The dough should be soft but not overly sticky.
This Paska bread is a delightful centerpiece for any special occasion, bringing a touch of tradition and a lot of flavor to your table. Enjoy the process of making this bread and the wonderful aroma that will fill your kitchen as it bakes. 🌾🥖🐣
