Paska (Easter Bread), Mark

Paska (easter Bread), Mark

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Megan Stewart


Mark's family recipes


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makes 4 loaves


  • 3 c
    whole milk, scalded
  • 1/2 c
  • 1/2 tsp
  • 1 c
    butter, melted
  • 6
    whole eggs, beaten
  • 2
    yeast cakes (each yeast cake is equal to 1 pkg active dry yeast)
  • 1/2 c
    lukewarm water
  • 12 c
    flour (can go to 14 cups)

How to Make Paska (Easter Bread), Mark


  1. Reserve 2 tablespoons of the beaten eggs (which will from the egg wash later).

    In a large bowl, combine the milk, sugar, salt, and butter and cool to lukewarm.
    Add the remaining egg mixture.
    Crumble the yeast in the water and let stand for 10 minutes.
    Add to the mixture.
    Add flour, two cups at a time, until the dough can be handled.
    Turn out onto a floured board and kneed for 15 minutes.

    Place the ball of dough into a greased bowl rolling it to grease the dough all the
    way round and let rise for 1-1/2 hours in a warm draft-free area*
    Knead again and let rise a second time fro 45 minutes.
    After the second rising, shape the dough into four loaves, and place into greased 2 quart pans.
    Let rise for another 45 minutes.

    Brush the tops of the loaves wit the resereved beaten egg.

    Bake at 325F for one hour.
  2. Notes: *you may use an oven preheated to 200 degrees and then turned OFF. Old timers placed this next to the coal stove (later furnace).

    Some families liked to add about 1/2 cup raisins to the bread. While not formally part of the recipes I found, I remember it and recommend the practice.

Printable Recipe Card

About Paska (Easter Bread), Mark

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Polish

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