Paska Bread - Traditional Easter Bread - Baking with the Iron Maiden
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- เผยแพร่เมื่อ 31 พ.ค. 2024
- If you like this recipe - like/subscribe to this channel for more. Recipe for Paska below:
3 cups (361 g)Flour
2 packages (14 g) yeast
2 cups (484 g) Milk (Scalded)
1/2 tsp salt
1/2 cup plus 2 TBSP(125 g) sugar
1/2 cup (1 stick) (113 g) butter melted
1/4 cup (59g) luke warm water
3 eggs slightly beaten
4-5 cups (480 - 600g) (additional) Flour
Place flour and yeast in mixing bowl.
Scald milk, add salt, sugar, water and melted butter to scalded milk. Stir to dissolve salt and sugar. Let milk cool slightly, it should still be warm but not too hot - you should be able to stick a finger in milk without it burning.
Slowly add milk mix to flour/yeast, beat to mix. Add eggs and beat for 2 minutes
Change from beater to dough hook, add 4 cups of flour and mix, if mixture is too soft, add remaining cup of flour - . Knead for 5-7 minutes dough should be smooth
Place dough in greased bowl, turn to coat top and allow to rest until doubled in size (~ 1 hour)
Punch dough down, and allow to rest a second time until doubled in size (~ 1 hour)
Shape dough and place in greased pans - braid cross using thin strips of dough (if desired) (Do not fill pans more than 1/2 full).
Allow dough to rise until doubled (or tripled)
Bake in preheated oven at 325 F.
Bake for 30 min, brush top of loaf with a beaten egg, bake another 10 minutes or until done. (internal temp of 200 to 210 F) - แนวปฏิบัติและการใช้ชีวิต
Making my Paska today missing my mamma and Tato! christ is risen indeed he is risen! glory to Ukraine glory to the heroes!🇺🇦🙏🌻
Voistinu Voskrese!
Great video. I am making my Gramma’s Easter Paska today. She passed away many years ago, but watching your video makes me feel like I have a friend helping me do this. Thanks again.
Awwww - thank you!! and good luck - let me know how it comes out
Me too!!! Have a blessed Easter.
Thank you for posting this video! My mom and I always did our paskas together. But since she passed, my paskas haven’t looked like hers! I learned so much from you. Thank you and Christos Voskrese!
so glad you found it helpful - Voistinu Voskrese!
Воістину Воскрес ! Well done!
thank you!! Happy baking!
THANK YOU for scraping out ingredient/s , even little bits, into the mixing bowl/s!❤🎉😊
waste not want not 🙂
Amen, sister!👍💯🤘✨️😊
Wanted to tell you that this is the second year using your recipe (after many years of trial and error) - and it once again turned out amazingly! Added golden raising as my grandmother once did. Thank you for this perfect tutorial. Christos Voskrese! :)
This was one of the BEST instructional videos I’ve watched to date. Great job and the breads look fantastic!
Glad you liked it - Happy Baking!! PS if you enjoyed this check out some of my other baking videos :-)
Y
Thank you for a wonderfully instructive video on Paska making. I've watched it 5 times and heard the 'little tips' that my Mother gave me but that I have forgotten. Definitely will be my Paska recipe from now on. Tell 'Camera Guy" CHRISTOS VOSKRESE~~VOISTINU VOSKRESE!
Thank you!!! PS the camera guy says you made his day - and VOISTINU VOSKRESE!
Lovely idea of adding braid to the bread. Very detail info and method. Sure to make your recipe. Thanks 🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦
my mother-in-law always put the braided cross on one loaf for Easter - Happy baking
I’m going to try your recipe this year. Actually, it’s my first time making Paska from scratch other than in a bread machine. 💕
good luck - hope it comes out great for you
Really good instructional video. I’m of Czech ancestry so we make a braided loaf but going to try this!
Thank you!! Happy baking!
Great easy to understand. I have made them in past years but enjoyed some of your tips like rolling 3 dough strings and dividing them.
Thanks.
my pleasure - glad you liked my video - happy baking
There are not enough words to thank you for sharing your recipe! So hard to find traditional recipes. Excellent tutorial! You’re the best!
Cristos Voskres
@@lindahiortdahl6679 He will tomorrow.
Thanks again!
my pleasure - happy baking!!
Thank you so much for making this video! This bread tastes just like my Grandmother's(I haven't had her bread in years). I was able to make it following your instructions and it was delicious.
So glad to hear - my goal is to help make baking easier for folks 🙂
Your instructions are so easy to understand. Last time I attempted to make paska the middle was raw. Using your recipie next Easter. Wish me luck
thank you - and good luck next Easter. I always use a thermometer to check the temperature - you want it about 195 to 200 degree F.
What a lovely video!! I really appreciate it.
thank you so much - happy baking - ps be sure to check out some of my other baking videos
You have taught me several things about making Paska that I didn’t know .Thank you so much.
thank you - and happy baking!!
Lovely baking! Thank you 💕
thank you!! happy baking
I just made this and it came out awesome! Loved the step by step instructions.
so glad everything came out nice for you - Cristos Voskres
What kind of thermometer are you using.
I believe it is called an 'instant read' thermometer. insert and gives temp - not meant to be left in oven. mine has a standard dial, but I they have digital ones as well.
Absolutely amazing keep up the great work!!!
thank you!!
❤
glad you liked it
Great recipe I love it 🥰 my family loved it as well!
so glad to hear you enjoyed it - it is my husbands favorite bread
👏👏👏👏👏
glad you like it 🙂
I came here to ROCK with Iron Maiden !!!!
Not Really , I do need to know how to make Paska Bread.............
LOL happy baking
Kitchen aid recommends when kneading dough to not push speed any further than 2. Just and fyi😊
Hi , My pans are very old they were my Baba’s ,I noticed you had a round one, I would like to buy some for friends , if they are newer where can I buy them mine are over 100 yrs old and maybe older. Your Paska looks beautiful, and I never used a mixer what a arm savor. I mix mine by hand I never got a stand mixer . Thank You for sharing
hello, the round pan is old, I think it was one of my mothers so not sure where you can get. The rectangular pans are cast iron loaf pans from Lodge. The mixer is definitely a big help - happy baking
This was a fantastic instructional video I added raisins but not sure when to do that I did it before the first rise but I think I should have added to the mixture after the first addition of flour and wet before the final 4-5 c flour .? We will see how it goes
you may need a little longer raising time with the addition of raisins - you can add them with the second addition of flour, or when you got to shape your loaf, roll out the dough, sprinkle with raisins then roll up dough into loaf and let raise.
When I printed the receipe some of the instructions did not print. I had to write out what was missing so I hope when I make this bread it turns out as good as yours.
I'm sorry to hear that - not sure how to correct - good luck on you bread - Happy baking
Thank you for the fantastic video. Question; would adding raisins and turmeric compromise your ingredients? Thank you.
it may take a little longer for the bread to raise - but you should be able to add them. stir the tumeric into the flour. Either add the raisins with the second addition of flour or roll the dough out, sprinkle with raisins and then roll the dough up into a loaf. Happy baking
What size of round pan do you use? I have a 10” springform pan and wondering if that would work?
My pan is 7 inches. If you use a larger pan it may take a little longer to bake
How deep is the round pan. Absolutely wonderful video
it is about 2 3/4 inches deep - thank you happy baking
@@lindahiortdahl6679 thank you so very much. The pan for some reason looked bigger on the video. I'm going to try to make it today 😃
@@vivianluka3901 Happy baking!! let me know how it comes out for you. PS - I usually make 2 loaves plus the round pan.
Can you add raisins to this recipe? If so at what point do you do that and how much?
sure - though the bread may take a little longer to rise. - how many depends on how much you like raisins - you can either stir them in when you add the second addition of flour, or what I would probably do is roll my dough out sprinkle with raisins then roll up dough into loaf. Happy baking
Interesting I never thought when bread is baking you can take it out and out egg brush . Because the heat will loose it . That’s why became like that
The egg wash helps give it color and shine. It may loose a little heat, but not enough to stop the baking process
Христос Воскрес!🇺🇦🙏🌻 Слава Україну слава Гіромо божу з нами!
Voistinu Voskrese!
What kind of flour ap, bread ect...
I use AP flour for Paska bread
Your Mother-in-Law's recipe is incomplete. Traditional Slovak Pascha should have a yellow center made from part of your dough amended with several egg yolks and yellow cheddar or Velveeta, with or without yellow food coloring. It is shaped into a sausage shaped roll. The main dough is rolled out. and the yellow dough is placed on the main dough. The main dough is rolled over the yellow dough forming a long cylinder shape. This is placed in an angel food cake pan or cast iron skillet with a juice glass in the center to keep a hole in the center of the baked loaf.
All such recipes are originally metric, i.e using ml and grams… and celcius °C … if you don’t mind…
Pretty sure the recipe predates the adoption of the metric system by hundreds of years. When this host’s grandmother-in-law learned the recipe, her family likely used a communal oven and whatever units preceded metric. Having watched tons of traditional French and Italian bakers, I can affirm that they go almost entirely by feel.
The IRON MAIDEN has the metric units in the video description! I hope your Paska turned out great.
@@sittingstill3578 Yes by feel, not by American style and standards.