Easter Paska (bread)

From our April 2012 issue

1 tsp sugar
1 cup lukewarm water
1 pkg yeast
3 cups scalded milk, cool to lukewarm
5 cups flour
6 beaten eggs
1⁄2 cup sugar
1⁄2 cup melted butter
1⁄4 cup Mazola oil
1 tbsp salt
8 to 9 additional cups flour

Dissolve 1 tsp sugar in lukewarm water. Sprinkle yeast overtop and let stand 10 minutes.

Combine softened yeast, lukewarm milk, and 5 cups flour. Beat well until smooth. Cover and let rise in a warm place until light and bubbly.

Add eggs, 1⁄2 cup sugar, melted butter, oil, and salt. Mix thoroughly.

Stir in enough flour to make a dough, neither too soft nor too stiff. Knead until smooth and satiny. Cover and let rise in a warm place until double in size. Punch down and let rise again.

Make small round loaves and place into small greased round pans. Let rise about 40 minutes. Make fancy ornaments on top, securing with toothpicks dipped in lard to hold them in place. Brush with beaten egg mixed with a little water.

Bake at 375° for 15 minutes. Remove toothpicks and brush with egg wash again. Bake 40 to 45 minutes more or until done.

Cover with parchment paper to prevent them from getting too dark.

From Frances Budney – Saskatoon, Sask.