Paska bread is a traditional Eastern European bread, often made for special occasions like Easter. With its soft, fluffy texture and slightly sweet flavor, it’s perfect for pairing with a variety of spreads or as an accompaniment to your holiday meal. This beautifully braided bread is a true labor of love and an impressive centerpiece for any table
Why You’ll Love This Recipe
- Soft and Fluffy: The dough results in a light, airy texture that’s perfect for tearing apart and sharing.
- Perfect for Special Occasions: Ideal for holidays like Easter or any time you want to make an occasion extra special.
- Customizable: Add dried fruits or nuts for a personal touch.
- Impressive: The braided loaf creates a visually stunning centerpiece.
Ingredients
- 1 packet active dry yeast
- 1/2 cup warm water
- 1/4 cup sugar
- 1 cup milk, warm
- 1/4 cup butter, softened
- 4 large eggs
- 1/2 teaspoon salt
- 5 cups all-purpose flour (approximately)
- 1 egg (for egg wash)
- 2 tablespoons milk (for egg wash)
Step-by-Step Instructions
- Activate the Yeast:
- In a small bowl, dissolve the yeast and sugar in warm water. Let sit for 5-10 minutes, until frothy.
- Prepare the Dough:
- In a large mixing bowl, combine warm milk, softened butter, eggs, and salt. Mix well.
- Slowly add in the activated yeast mixture. Gradually add the flour, one cup at a time, until the dough begins to come together.
- Knead the Dough:
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic.
- Let the Dough Rise:
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
- Shape the Dough:
- Once risen, punch down the dough and divide it into three equal pieces. Roll each piece into a long rope.
- Braid the ropes together to form a loaf. Place the loaf on a greased baking sheet.
- Second Rise:
- Cover the braided loaf with a towel and let it rise for 30-45 minutes, until puffed and doubled in size.
- Egg Wash:
- Preheat the oven to 350°F (175°C).
- In a small bowl, whisk together 1 egg and 2 tablespoons of milk. Brush the egg wash generously over the surface of the dough.
- Bake:
- Bake the bread for 25-30 minutes, or until golden brown. If the bread begins to brown too quickly, cover it loosely with foil.
- Remove from the oven and cool on a wire rack before slicing.
Serving Suggestions
- For Breakfast: Serve with butter, honey, or jam for a sweet morning treat.
- As a Side: Pair with your favorite soup or stew for a hearty meal.
- For Special Occasions: Serve it alongside your holiday meal or share it with loved ones during celebrations.
Variations
- Add Raisins or Dried Fruit: Add 1/2 cup of raisins, currants, or dried cranberries for a fruity twist.
- Nuts: Mix in 1/4 cup of chopped walnuts or almonds for added texture and flavor.
- Orange Zest: Add a teaspoon of orange zest for a citrusy flavor in the dough.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Can be stored in the fridge for up to 1 week, though it’s best served at room temperature.
- Freezer: Freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and foil, then reheat before serving.
FAQ
1. Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in the same amount without proofing it first.
2. Can I make Paska bread ahead of time?
Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature before continuing with the rising and baking steps.
3. Can I freeze Paska bread?
Yes, this bread freezes very well. Be sure to wrap it tightly in plastic wrap and foil to prevent freezer burn.
4. Why is Paska bread braided?
The braid is a traditional symbol of unity and a sign of the bread’s importance during holidays like Easter.
5. Can I make individual Paska breads?
Yes, you can divide the dough into smaller portions and braid them into individual rolls. Bake them for about 15-20 minutes.
