Paska Bread Recipe

• 2 (0.25 oz) packages Active Dry Yeast
• ½ cup warm Water (110 °F/ 45 °C)
• ½ cup White Sugar
• 3 cups warm Milk
• 4 cups All-Purpose Flour
• 6 Eggs (beaten)
• ½ cup White Sugar
• 1 cup Margarine (softened)
• ¼ tsp Salt
• ¼ tsp Lemon Zest
• 12 cups All-Purpose Flour
• 1 Egg
• 1 tbsp Water
• 2 tbsp Butter (melted)

• Dissolve yeast in ½ cup warm water in a large bowl. Let it rest till it turns slightly frothy.
• Combine ½ cup white sugar with warm milk. Stir to dissolve the sugar. Cool the milk to lukewarm.
• Add the milk mixture to the yeast along with 4 cups of flour. Mix well with a wooden spoon.
• Cover the bowl and place it in a dark and warm place for about 2 hours till the mixture turns bubbly and has doubled in size.
• Add beaten eggs, ½ cup white sugar, margarine, salt and lemon zest to the flour mixture. Mix well to blend the ingredients.
• Add the remaining 12 cups of flour, one cup at a time, to form soft dough.
• Transfer the dough onto a floured surface and knead till it is soft and elastic for a bout 10 minutes.
• Grease a large bowl with butter.
• Place the dough in a greased bowl, coating the butter on all sides.
• Place the dough in a warm place for about 2 hours allowing it to double in size.
• Punch the dough and let it rise for another 30 minutes.
• Divide the dough into three parts.
• Grease a baking sheet.
• Shape each part into slightly rounded loaves and place it on the baking sheet.
• Repeat with other dough parts.
• Let the dough rise for 45 to 60 minutes until double in size.
• Beat 1 egg with 1 tablespoon water. Brush on the loaves.
• Bake the loaves at 350 °F (175 °C) for 45 to 50 minutes.
• Brush the loaf tops with melted butter to get a soft crust.