Ingredients for Paska Easter Bread
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How to Make Paska Easter Bread
- Peel and chop 1 large russet potato. Boil in water until tender (about 15-20 minutes). Drain, reserving ¾ cup of the potato water.
- Mash the cooked potato.
- In a large bowl, soften the yeast in the reserved ¾ cup warm potato water for 10 minutes.
- Add 1 cup of flour to the yeast mixture and stir to form a soft sponge. Cover and let rise in a warm place for about 30 minutes.
- While the sponge is rising, warm the milk and pour it over 2 cups of flour in a separate bowl. Beat until smooth. Allow to cool slightly.
- In a separate bowl, whisk together the egg yolks and 1 cup of sugar until light and fluffy.
- Add the warm flour mixture to the egg yolk mixture and mix well.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites, then the yeast sponge, into the egg yolk mixture.
- Add the softened margarine, salt, the remaining ½ cup sugar, and the mashed potato to the dough.
- Gradually add enough flour (6-7 cups total) to form a medium-soft dough.
- Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place until doubled in bulk (about 1-1.5 hours).
- Shape the dough into loaves (or one large loaf) and place them in greased loaf pans.
- Cover and let rise again until almost doubled (about 30-45 minutes).
- Bake at 325°F (160°C) for 45-60 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Be careful not to overbake.
- Let the bread cool completely on a wire rack before making and applying the icing.
- Make a simple icing by gradually adding milk to powdered sugar until you reach desired consistency. Ice the completely cooled bread.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
152g
Fat
25g
Carbs
24g
