Paska Traditional Easter Bread
Posted on: April 2, 2021
Bringing the Easter bread tradition to you!
In the homes of many egg farmers, it’s tradition to serve Paska Easter bread for late afternoon tea on Easter day.
Get cracking on over to Metro and Bulk ‘N’ Bits to pick-up all the fresh ingredients you will need to make this soft and deeee-lish Easter bread.
We’ve also added a few baking essentials you’ll want to scoop up from Kitchen Stuff Plus.
2 cups all-purpose flour
⅓ tsp salt
2 pkgs (8 g each) yeast (or 4-1/2 tsp (22 mL) yeast)
½ cup warm water (about 100°F/38°C)
⅔ tbsp sugar
⅔ cup sugar
½ cup scalded milk
¼ cup butter, softened
Rinds of half a lemon and orange
⅛ cup lemon juice
⅛ cup orange juice
3 cups all purpose flour
1 ⅛ quarts Icing sugar
⅔ tbsp lemon juice
½ cup milk
Stir together 2 cups (500 mL) flour and the salt in a large bowl. Set aside.
Stir yeast into water; add 2 tsp (10 mL) sugar and stir until dissolved. Let mixture stand for 10 minutes until doubled in volume.
Meanwhile, beat eggs with electric mixer. Gradually beat in 3/4 cup (175 mL) sugar.
Make a well in the flour mixture and pour in scalded milk.
Add egg mixture; beat well. Add butter, and lemon and orange rinds and juices, and yeast; beat until combined.
Add 1 cup (250 mL) flour at a time, until dough is soft and holds its shape. Knead on a flour-covered surface until elastic and no longer sticky.
Place dough in a large bowl. Cover with a piece of plastic wrap that has been rubbed with a little oil. Let dough rise in a warm place until doubled in size, about 1 to 1-1/2 hours. Punch down and let rise again until doubled in size, about 1 hour.
Divide dough in half; form each half into a loaf shape and place into a lightly greased 9 x 5-inch (23 x 12 cm) loaf pan. Let rise until doubled in bulk, about an hour.
Bake in a preheated 325°F (160°C) oven until golden brown, about 25 to 30 minutes.
Remove from oven, let cool for a few minutes, then remove loaves from pans and finish cooling on a wire rack.
Ice just before serving. For each loaf, stir together 2 cups (500 mL) icing sugar with 1 tsp (5 mL) lemon juice and enough milk (approximately 4 tbsp/60 mL) to make a smooth icing that can be spooned over loaf. Decorate with sprinkles.
Egg-cellent Recipe Tips
To scald milk, bring it nearly to a boil in a thick-bottomed pan, stirring frequently.
For nutritional information, metric conversions and egg size convertor head here.
Brought to you by our friends at: Egg Farmers of Ontario
Share your creations with us on Instagram by tagging @cloverdalemall and @eggfarmersont using the hashtag #eastereggstravaganza