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---------- Recipe via Meal-Master (tm) v8.04
Title: EASTER PASKA
Categories: Breads, Ethnic
Yield: 4 servings
------------------------BASIC DOUGH------------------------
2 pk Yeast
1/4 lb Butter
1 qt Milk
1/4 lb Vegetable Shortening
1 c Sugar
3 1/2 lb Flour(1 c for flouring boar
1 1/2 tb Salt
1 c White Raisins
4 ea Eggs
Dissolve sugar in milk and heat until lukewarm.
Crumble yeast into milk and let stand. Sift flour and
salt into large pot or bowl. Put in eggs, melted
vegetable shortening and butter. Add milk. Work until
all dough is in one bulk, loose from hands and from
sides of pot or bowl. Cover with pot cover or a damp
cloth and set in a warm place to rise. It should be
double in amount in about 2 or 2 1/2 hours.
Take three large balls of dough, the size of
large grapefruits, form into 10" strips 3" in diameter
and braid. Paska is always baked in a round pan, 6"
high. The temperature should be 400 deg. for the first
10 min. and then lowered to 375 deg. for the next 40
to 50 minutes. When the Paska is taken from the oven,
spread with melted butter. This will make 4 Paskas.
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