thepioneerwoman5.0
Paska Bread
Bake a loaf of braided paska bread for your Easter lunch using this easy recipe. The bread bakes up tall, golden, soft, slightly sweet, and downright stunning.
👥 10 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 25 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●pan
- ●oven
📝 Preparation Steps
1
In the bowl of a stand mixer fitted with a dough hook, stir together the warm water and yeast. Let the mixture stand until it is foamy, about ⏱️ 5 minutes. Add the warm milk, sugar, butter, and 2 eggs. Use a spatula or a whisk to stir the mixture until combined. Add the flour and salt, and mix with a spatula until a shaggy dough forms. Return the bowl to the mixer; turn the speed to medium, and beat until the dough is smooth, elastic, and tacky, about ⏱️ 5 minutes.
large eggs, room temperature and divided3
2
On a clean surface, form the dough into a smooth round. Transfer the dough to a large bowl lightly greased with nonstick cooking spray. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until the dough is doubled in size, 1 to 1 1/⏱️ 2 hours.
Nonstick cooking spray
3
Spray a 9-inch cake pan with nonstick cooking spray. In a small bowl, beat the remaining egg.
Nonstick cooking spray
4
Turn the dough out onto a clean surface and divide it in half. Use your hands to gently pat half of the dough into a 4-inch round, careful not to deflate too many air bubbles. Fold all the edges of the round into the center of the dough to form a ball. Flip the dough so that it is seam-side down. Use your hands to gently pull the dough towards you into a taut round. Gently press the ball seam-side down into the prepared pan until it almost touches the edges of the pan. Loosely cover the pan with plastic wrap while working with the remaining dough.
5
Divide the remaining dough into 3 balls and roll each portion into a 30-inch long rope. Braid the ropes together, pinching the ends to seal. Brush the ends with egg to help them adhere, if necessary.
6
Uncover the ball of dough pressed into the baking pan, pressing it further to touch the edges of the pan. Arrange the braid flat on top of the dough ball so that one side touches the inside edges of the pan, cutting off any excess dough. (There should be an open space in the center). Use the egg wash to bind the braid together. Cover the loaf and the beaten egg loosely with plastic wrap and let the dough rise at warm room temperature until it has puffed, 30 to ⏱️ 45 minutes.
7
During the last ⏱️ 30 minutes of proofing, preheat the oven to 350°F. Uncover the loaf and brush it lightly with the remaining beaten egg. Bake the loaf until it is golden brown and hollow when tapped (and an instant-read thermometer reads 190°F to 200°F), 45 to ⏱️ 50 minutes, covering the bread with foil after ⏱️ 30 minutes, if necessary, to avoid excess browning.
8
Slide the loaf out of the pan and onto a wire rack to cool completely before slicing, about 1 1/⏱️ 2 hours.
Nutrition Facts
calories
365 Calories
fat Content
11 g
fiber Content
2 g
sugar Content
11 g
sodium Content
279 mg
protein Content
9 g
trans Fat Content
0 g
cholesterol Content
76 mg
carbohydrate Content
55 g
saturated Fat Content
5 g
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