Paska Bread Recipe

All-purpose flour: The main structure of the bread, providing the necessary gluten for elasticity.

Warm milk: Activates the yeast and adds moisture to the dough.

Sugar: Adds sweetness and helps feed the yeast.

Melted butter: Adds richness and flavor to the bread.

Active dry yeast: The leavening agent that makes the bread rise.

Beaten eggs: Adds richness, color, and structure to the dough.

Salt: Enhances the flavor and controls the yeast activity.

When kneading the dough, ensure that you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, making the bread light and airy. If the dough is too sticky, add a little more flour, but be careful not to add too much, as it can make the bread dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the bread a chewier texture, suitable for Paska bread.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the bread denser.

• warm milk - Substitute with warm almond milk: Almond milk can be used for a dairy-free option, though it may slightly alter the flavor.

• warm milk - Substitute with warm water: Water can be used in a pinch, but the bread may be less rich and flavorful.

• sugar - Substitute with honey: Honey adds a different sweetness and moisture, but use slightly less as it is sweeter than sugar.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and sweetness, but reduce the liquid in the recipe slightly.

• melted butter - Substitute with melted coconut oil: Coconut oil is a good dairy-free alternative and adds a subtle coconut flavor.

• melted butter - Substitute with vegetable oil: Vegetable oil can be used for a neutral flavor and similar texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without proofing, but reduce the amount by about 25%.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can be used, but you will need about twice the amount as active dry yeast.

• beaten eggs - Substitute with flax eggs: Flax eggs are a vegan alternative made by mixing ground flaxseed with water, though the texture may be slightly different.

• beaten eggs - Substitute with applesauce: Applesauce can be used as an egg substitute for moisture, but it will slightly alter the flavor.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and a purer flavor, but you may need to adjust the amount used.

• To keep your paska bread fresh, store it in an airtight container at room temperature. This will help maintain its soft texture and prevent it from drying out.
• If you plan to enjoy the paska bread within a few days, you can wrap it tightly in plastic wrap or aluminum foil and leave it on the counter.
• For longer storage, consider freezing the paska bread. First, let the bread cool completely to room temperature. This prevents condensation, which can lead to sogginess.
• Slice the paska bread before freezing. This allows you to take out only the amount you need without defrosting the entire loaf.
• Wrap each slice or the whole loaf in plastic wrap, then place it in a freezer-safe bag or an airtight container. This double-layer protection helps prevent freezer burn.
• Label the freezer-safe bag with the date so you can keep track of its freshness. Paska bread can be frozen for up to three months.
• When you're ready to enjoy the paska bread, thaw it at room temperature. If you prefer warm bread, you can reheat slices in a toaster or oven at a low temperature until warmed through.
• For an extra touch of freshness, brush the thawed paska bread with a little melted butter before reheating. This will revive its delightful aroma and flavor.

• Preheat your oven to 350°F (175°C). Wrap the Paska bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes until warmed through.

• Slice the Paska bread and place the slices on a baking sheet. Cover them with a damp kitchen towel and warm in a 300°F (150°C) oven for about 10 minutes. This method helps retain moisture.

• For a quick reheat, place slices of Paska bread in a toaster or toaster oven. Toast on a low setting until warm and slightly crispy.

• Microwave individual slices of Paska bread by placing them on a microwave-safe plate. Cover with a damp paper towel and heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the bread chewy.

• If you have a steamer, place the Paska bread slices in the steamer basket. Steam for about 2-3 minutes until warmed through. This method helps maintain the bread's softness.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Place slices of Paska bread in the skillet and cover with a lid. Heat for 1-2 minutes on each side until warmed and slightly toasted.

• Small bowl: Used to dissolve the yeast in warm milk and let it sit until frothy.

• Large mixing bowl: Used to combine flour, sugar, salt, yeast mixture, beaten eggs, and melted butter to form the dough.

• Measuring cups: Used to measure the flour, milk, and sugar accurately.

• Measuring spoons: Used to measure the yeast, salt, and melted butter.

• Whisk: Used to beat the eggs before adding them to the dough mixture.

• Wooden spoon: Used to mix the ingredients together until a dough forms.

• Floured surface: Used for kneading the dough to make it smooth and elastic.

• Greased bowl: Used to place the dough in for its first rise.

• Kitchen towel: Used to cover the bowl while the dough is rising.

• Oven: Preheated to 350°F (175°C) for baking the bread.

• Greased baking pan: Used to place the shaped dough in for its final rise and baking.

• Cooling rack: Used to let the bread cool before slicing.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This helps streamline the process and ensures you don't miss anything.

Use a stand mixer: If you have a stand mixer, use it to mix and knead the dough. This saves time and effort compared to kneading by hand.

Warm environment: Let the dough rise in a warm, draft-free area. A slightly warm oven (turned off) can speed up the rising process.

Double batch: Make a double batch and freeze one loaf. This way, you have Paska bread ready for next time with minimal effort.