Paska Bread

 


Paska Bread

Ingredients

1/4 c. warm water (about 110°F)

1 tbsp. active dry yeast (from 2 1/4-oz. packets)

3/4 c. warm milk (about 110°F)

1/2 c. granulated sugar

6 tbsp. unsalted butter, melted

3 large eggs, room temperature and divided

4 3/4 c. all-purpose flour

2 1/2 tsp. kosher salt

Nonstick cooking spray

Directions

1In 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.

2On 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.

3Spray a 9-inch cake pan with nonstick cooking spray. In a small bowl, beat the remaining egg.

4Turn 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.

5Divide 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.

6Uncover 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.

7During 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.

8Slide the loaf out of the pan and onto a wire rack to cool completely before slicing, about 1 1/2 hours.

Tip: If there is any excess dough from trimming the braid in step 6, use it for a simple design! Simply form a swirl, rosette, cross, or other design and place in the open space inside of the braid, if you like.

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