Post by Arvilla on Sept 9, 2002 14:06:47 GMT -6
:DMary Capp Bowan's Paska (russian Easter Bread)
1/2 c. sugar and shortening
2 tsp. salt
1 pkg. yeast (Mom always used Red Star - regular --
not quick)
6 c. flour -- plus (Mom always used Robin Hood)
2 eggs
2 tsp. vanilla
2 c. milk (OR 1 c. warm water with 3 T. dry -- and
1 c. milk powder)
1 c. golden raisins (Sultanas)
Place dry ingredients in bowl. Warm milk (or milk and water), add eggs and vanilla. Add milk mixture to dry ingredients and work together about 4 minutes. Cover and rest dough 10 minutes. Add raisins and knead for 8-10 minutes or until hands remain clean from dough. Add flour as necessary, but do not make the dough very stiff, the softer, the better.
Raise until double, punch down, shape and raise again. Bake at 400F., 40-50 minutes.
To shape in traditional manner, divide dough in half. Place each in a 3 lb. (or as close as possible to that size) clean coffee can, reserving a little dough from each to make a cross-shaped braid on top. Raise until double. Before baking, brush with beaten egg over top generously.
ABM Version:
1 c. milk OR 1/2 c. milk and 1/2 c. water, mixed with 1 1/2 T. dry milk powder
1 tsp. vanilla
1 egg
1 tsp. salt
1/4 c. sugar
1/4 c. shortening
3 c. bread flour - plus (if needed)
1 1/2 tsp. SAF yeast or 3 tsp. yeast
1/2 c. golden raisins (I think I might go a little heavier, perhaps 3/4 c.)
Add ingredients to bread pan according to manufacturer's directions. Use regular cycle, adding raisins at the beep.
I got this from a list - shared by Cynthia Bowan.
In place of the Sultanas I used dried fruit and nut trail mix. Next time I will use a little more raisins and some of the trail mix too. Wonderful taste and texture.
;D
1/2 c. sugar and shortening
2 tsp. salt
1 pkg. yeast (Mom always used Red Star - regular --
not quick)
6 c. flour -- plus (Mom always used Robin Hood)
2 eggs
2 tsp. vanilla
2 c. milk (OR 1 c. warm water with 3 T. dry -- and
1 c. milk powder)
1 c. golden raisins (Sultanas)
Place dry ingredients in bowl. Warm milk (or milk and water), add eggs and vanilla. Add milk mixture to dry ingredients and work together about 4 minutes. Cover and rest dough 10 minutes. Add raisins and knead for 8-10 minutes or until hands remain clean from dough. Add flour as necessary, but do not make the dough very stiff, the softer, the better.
Raise until double, punch down, shape and raise again. Bake at 400F., 40-50 minutes.
To shape in traditional manner, divide dough in half. Place each in a 3 lb. (or as close as possible to that size) clean coffee can, reserving a little dough from each to make a cross-shaped braid on top. Raise until double. Before baking, brush with beaten egg over top generously.
ABM Version:
1 c. milk OR 1/2 c. milk and 1/2 c. water, mixed with 1 1/2 T. dry milk powder
1 tsp. vanilla
1 egg
1 tsp. salt
1/4 c. sugar
1/4 c. shortening
3 c. bread flour - plus (if needed)
1 1/2 tsp. SAF yeast or 3 tsp. yeast
1/2 c. golden raisins (I think I might go a little heavier, perhaps 3/4 c.)
Add ingredients to bread pan according to manufacturer's directions. Use regular cycle, adding raisins at the beep.
I got this from a list - shared by Cynthia Bowan.
In place of the Sultanas I used dried fruit and nut trail mix. Next time I will use a little more raisins and some of the trail mix too. Wonderful taste and texture.
;D