This recipe makes roughly 3 loaves
(and its really, really yummy!!).
Read my blog posting on this recipe - I think some changes might be in order, but I won't list them
here until I'm sure: http://annmorash.blogspot.com/2007/12/adventures-in-paska.html
1/2 cup lukewarm water
1 tsp. sugar
1 pkg. yeast
* * * * * * * * *
8 or 9 cups flour
1/4 cup sugar
1 tbsp salt
3 cups lukewarm water
6 beaten eggs
1/4 cup melted butter
- Dissolve the sugar in 1/2 cup lukewarm water and sprinkle
yeast over it. Let stand for 10 minutes.
- Combine the softened yeast with beaten eggs, sugar, butter, salt
and water. Mix in the flour and knead until smooth and elastic.
The dough should be just a little stiffer than for bread. Cover, let
rise in warm place until double in bulk. Punch down and let rise again.
Made a round, 1-inch thick base of dough and cover the bottom of a
round, greased pan.
- Take 2 equal pieces of dough. Roll each, with your fingers, to a 36"
length; place side by side. Follow the diagram below, to entwine
the two lengths (the straight red line indicates the center of the
dough lengths). Starting from the center, entwine each
length about the other. It is important to keep straightening the
dough as you go, so you don't get a deformed twist (indicated by
the red arrows, below). Do the other half in like manner.
- Place the entwined length on the base in a circle along the edge. Roll 4 equal-sized pieces of dough each to 12-14" length.
Take 2 pieces, and entwine them as above. Then take the other two, and entwine
them. Lay one entwined length on the base , and lay the
other entwined length at a 90° angle, so the layout
is as below. Let rise to double in bulk.
- Beat an egg well in a small bowl. Brush the bread surface with this egg, and then
bake in a hot oven (400° F
) for 10-15
minutes. Lower heat to 350° F
and bake for 40 minutes more
or until done. The bread is done when you tap the bread with
your fingertips, and hear a dull, "thump" sound.
Pillsbury has a nice page giving hints and tricks for yeast and kneaded breads, check it out: http://www.pillsburybaking.com/bakers_corner/secrets_for_yeast_breads.aspx