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Paska Bread

"This traditional Polish egg bread is wonderfully light with a slightly sweet flavor."

Ingredients :

• For the Sponge:
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar
• 3 cups warm milk
• 4 cups all-purpose flour
• For the Dough:
• 6 eggs, beaten
• 1/2 cup white sugar
• 1 cup butter, softened
• 1/4 teaspoon salt
• 1/4 teaspoon lemon zest
• 12 cups all-purpose flour
• 1 egg
• 1 tablespoon water
• 2 tablespoons butter, melted

Instructions :

Prep : 30M	Cook : 18M	Ready in : 6H40M

• Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
• In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
• Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
• Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
• Divide dough into three parts (see Cook's Note). Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until loaves are deep brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.

Notes :

• This recipe can be shaped into 3 large loaves or 6 small ones. (Check small loaves at about 30 minutes during baking.) You may use orange peel in place of the lemon zest, if you prefer.

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