Paska Bread has Eastern European origins and is the traditional Easter Bread of the Eastern Orthodox Christians. Geez...when I explain it like that, it doesn't fully express how very wonderful it is!
It's a slightly sweet, yeasty, substantial bread that is perfect for sopping up that Beer Gravy (coming soon) on your Easter Dinner plate! It's also awesome with a little homemade strawberry jam for breakfast, or as French Toast after it's gone stale. When you see the ingredients, you'll understand why I call it Pound Cake Bread!
My Great Uncle Tom (for whom my Father and Son are named) made sure to bring it to my Grandmother's house every Easter Sunday and I am delighted to carry on this tradition!
2 Packets Yeast
1/2 Cup Warm Water
1 Stick Butter (1/2 Cup) Melted
1 Cup Sour Cream
1/2 Cup Sugar
1 teaspoon Salt
5-6 Cups Flour
Dissolve the yeast in the water and allow to proof for 5 minutes. In an electric mixer (much easier this way), combine the butter, eggs, sour cream, salt, & sugar. When the yeast is foamy, mix it in. Using the bread hook to mix, add the flour one cup at a time until the dough forms a ball on the hook.
Put the dough in a greased bowl, cover with plastic wrap and store in the fridge overnight. It actually rises in the fridge!
The next day, divide the dough in half. Press each half into 2 greased loaf pans, cover, and allow to rise for another hour (I usually put the pans in the oven to allow the dough to rise). Bake in a 350 degree oven for 45 minutes or until golden brown on top.
Hope you all have a wonderful Easter!
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