Paska – for Bread Machine
Source: Grace Epp
Bake about 35 to 40 minutes at 375 deg. F.
Yield: 2 loaves
Note: The paska is one I can happily say I developed myself over long trial and error since I never needed to make one of the huge 10 loaf batches that all the originals make. However, it is a light and fluffy loaf rather than rich and dense so you could say it is the "lightened up" modern version. it can be baked in round tin cans or casserole dishes and finished with lemon icing and coloured sprinkles. I will try to find my recipe for the cheese spread which is also traditionally served with the bread.
INGREDIENTS:
2 eggs and enough milk to make 1 cup
1/4 cup water
3 Tbsp. sugar
2 Tbsp. butter, softened
 1 tsp salt
1 tsp. grated lemon rind or vanilla
3 1/3 cups flour
1 tsp. instant yeast (yes – that is all)
Beat 2 eggs in a measuring cup and add milk to make one cup then add ¼ cup water. Pour into bread machine.

Add:

3 Tbsp. sugar
2 Tbsp. butter, softened
1 tsp salt
1 tsp. grated lemon rind or vanilla
3 1/3 cups flour
1 tsp. instant yeast (yes – that is all)

Set on “dough” setting. Place finished dough into 2 greased pans and let rise until double. Bake about 35 to 40 minutes at 375 deg. F.

Serve with traditional Paska Spread