Ingredients
-
2 1/4
-
1
-
2
-
2 1/2
-
7 - 8
-
7 - 8
-
1 1/2 - 2
-
1
-
1/2
-
1
-
1/2 - 1
-
-
-
-
Directions
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, I made this today for Easter dinner tomorrow It was my first time making bread of any kind It turned out great! I made three nice-sized round loaves and two dozen muffins/rolls I only gave it 4 out of 5 stars because it was my first time and the dough was very sticky I probably could have added more flour, but I ran out I also topped it with a powdered sugar icing Overall great recipe I’ll use it again
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Steps
|
1
Done
|
Peel and Chop Potato. |
|
2
Done
|
Boil Until Tender. |
|
3
Done
|
Drain, Reserving Water. |
|
4
Done
|
Mash the Potato. |
|
5
Done
|
Soften Yeast in 3/4 Cup Lukewarm Potato Water (water from Cooking the Potato) For 10 Minutes. |
|
6
Done
|
Add a Bit of Flour to Make a Soft Sponge. |
|
7
Done
|
in the Meantime, Warm the Milk. |
|
8
Done
|
Pour It Over 2 Cups Flour. |
|
9
Done
|
Beat Until Smooth. |
|
10
Done
|
Allow to Cool Slightly. |
|
11
Done
|
Beat Egg Yolks With 1 Cup Sugar. |
|
12
Done
|
Add Warm Flour Mixture. |
|
13
Done
|
Add Stiffly Beaten Egg Whites. |
|
14
Done
|
Add Yeast Mixture. |
|
15
Done
|
Cover and Let Rise Until Light. |
