{"id":254454,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/paska-easter-bread\/"},"modified":"2025-02-06T08:04:48","modified_gmt":"2025-02-06T14:04:48","slug":"paska-easter-bread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/paska-easter-bread\/","title":{"rendered":"Paska Bread"},"content":{"rendered":"<p>As a child growing up in a New York City apartment, some neighbors in our building were from Ukraine, and I quickly learned to adore their Easter traditions. When the holiday came around, we would sit at their table for hours on end, decorating eggs with beeswax and brilliant-colored dyes, and eating slices of paska bread. The rich, eggy loaves were served for Easter brunch or dinner, but they&#8217;re so good you can enjoy them year-round.<\/p>\n<h2>What is paska bread?<\/h2>\n<p>Many Catholic countries, especially in Eastern Europe, have special <a href=\"https:\/\/www.tasteofhome.com\/collection\/easter-bread-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/easter-bread-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Easter breads<\/a> and cakes\u2014from hot cross buns to Italian breads baked around hard-boiled eggs. Paska bread is a beautiful loaf, similar to brioche, made with an enriched dough that includes eggs, sugar and milk. It can be tall or wide, glazed or studded with dried fruit, and is often braided or decorated with elaborate (usually religious) symbols.<\/p>\n<p>Many compare it to babka or kolach, another braided Ukranian bread, but they&#8217;re pretty different. Babka is typically sweeter and richer than paska and often includes flavorings (think <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-babka\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-babka\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chocolate babka<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/article\/seinfeld-cinnamon-babka\/\" data-name=\"www.tasteofhome.com\/article\/seinfeld-cinnamon-babka\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">cinnamon babka<\/a> or apple babka). It&#8217;s usually filled, rolled, then twisted into a loaf or round shape and baked before being\u00a0sliced to reveal the fillings. Kolach (not <a href=\"https:\/\/www.tasteofhome.com\/recipes\/kolaches\/\" data-name=\"www.tasteofhome.com\/recipes\/kolaches\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">kolaches<\/a>, which are Polish or Czech) is also an enriched bread, only served for Christmas and other celebratory meals.<\/p>\n<h2>Paska Bread Ingredients<\/h2>\n<ul>\n<li><strong>Active dry yeast:<\/strong> The key to many leavened breads and other baked goods, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-yeast\/\" data-name=\"www.tasteofhome.com\/article\/how-to-use-yeast\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">active dry yeast<\/a> can be purchased by the pound or by the packet, depending on how much you bake. Unlike instant yeast, active dry yeast needs warm liquid to bloom. Store yeast in the refrigerator or freezer to help prolong its life, and pay close attention to use-by dates for best results.<\/li>\n<li><strong>Sugar:<\/strong> Sugar feeds the yeast and sweetens the loaf. It also helps create a tender crumb.<\/li>\n<li><strong>Nonfat dry milk powder:<\/strong> Milk powder adds flavor, helps the bread stand tall and gives it a tender texture. It&#8217;s a win-win-win!<\/li>\n<li><strong>All-purpose flour:<\/strong> All-purpose flour has a moderate gluten content (gluten makes baked goods chewy), which is why it&#8217;s the best type of flour for many baked goods.<\/li>\n<li><strong>Eggs: <\/strong>Eggs from pasture-raised chickens tend to have deeper-colored yolks, giving your paska bread a lovely color. However, any large eggs will do.<\/li>\n<li><strong>Butter: <\/strong>Use fresh, unsalted <a href=\"https:\/\/www.tasteofhome.com\/article\/your-complete-guide-to-butter\/\" data-name=\"www.tasteofhome.com\/article\/your-complete-guide-to-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">butter<\/a> for the best results.<\/li>\n<li><strong>Salt:<\/strong> Just 1 tablespoon of salt adds flavor and balances the sweetness in paska bread.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Start the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2111575\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_1.jpg?fit=700%2C1024\" alt=\"Overhead shot of a large bowl; dissolve yeast and 1 teaspoon sugar in 1 cup warm water; Let stand for 5 minutes; add remaining 3 cups water; beat in the milk powder and 5 cups flour until smooth; cover and let rise in a warm place until bubbly about 20 minutes; whisk tool; spoon\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large bowl, dissolve the yeast and 1 teaspoon of sugar in 1 cup of warm water. Let them stand for five minutes. Add the remaining 3 cups of water. Beat in the milk powder and 5 cups of the flour, mixing until smooth. Cover and let rise in a warm place until it&#8217;s bubbly, around 20 minutes.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>To dissolve yeast, you&#8217;ll want water between 105\u00b0 and 115\u00b0F; temperatures above 120\u00b0 can kill it. A stand mixer will make this dough easier to pull together, especially when adding eggs and butter in the next step.<\/p>\n<h3>Step 2: Enrich the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2111569\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_2.jpg?fit=700%2C1024\" alt=\"Overhead shot of add eggs; butter; salt and remaining 1\/3 cup sugar; mix well; whisk tool; marble surface;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the eggs, butter, salt and the remaining 1\/3 cup of sugar to the dough and mix well.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2111577\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_3.jpg?fit=700%2C1024\" alt=\"Overhead shot of stir in enough remaining flour to form a soft dough; spatula; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Stir in enough of the additional flour to form a soft dough.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Enriched dough should be soft and supple to the touch and not too sticky.<\/p>\n<h3>Step 3: Knead and let rise<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2111572\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_4.jpg?fit=700%2C1024\" alt=\"Overhaed shot of turn out onto a floured surface; knead until smooth and elastic 8-10 minutes; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Turn out the dough onto a smooth, floured surface such as a cutting board or countertop. Knead it until it&#8217;s smooth and elastic, 8 to 10 minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2111571\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_5.jpg?fit=700%2C1024\" alt=\"Overhead shot of place in a greased bowl; turning once to grease top; cover and let rise in a warm place until doubled about 1 hour; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Place it in a greased bowl, turning the dough once to grease the top. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about one hour.<\/p>\n<h3>Step 4: Shape the bread<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2111573\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_6.jpg?fit=700%2C1024\" alt=\"Overhead shot of punch dough down; Turn out onto a lightly floured surface; divide in half and set 1 portion aside; Divide remaining portion in half; press each portion into a well-greased 10-inch springform pan; marble surafce\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Punch down the dough, then turn it out onto a lightly floured surface. Cut the dough in half and place one portion back in the covered bowl. Divide the remaining dough in half again, and press each half into a well-greased 10-inch springform pan.<\/p>\n<h3>Step 5: Decorate the bread with braids<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2111570\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_7.jpg?fit=700%2C1024\" alt=\"Overhead shot of divide reserved dough into 6 balls; Shape each ball into a 30-inch rope; make 2 braids of 3 ropes each; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Divide the reserved dough into six equal-sized pieces. Roll each piece into a ball, and then, using the palms of your hands, turn each ball into a 30-inch rope. Use three pieces of rope to make a braid, then repeat with the other three pieces.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2111576\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_8.jpg?fit=700%2C1024\" alt=\"Overhead shot of place a braid around the edge of each pan; forming a circle; Trim ends of braids; reserving dough scraps; Pinch ends of braids to seal; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Place a braid around the edge of each pan, forming a circle. Trim the ends of the braids, reserving the dough scraps, and pinch the ends of the braids to seal them.<\/p>\n<h3>Step 6: Add a little more decor<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2111578\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_9.jpg?fit=700%2C1024\" alt=\"Overhead shot of shape scraps into 2 long thin ropes; form into rosettes or crosses; place 1 decoration on the center of each loaf; cover and let rise until doubled about 1 hour; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Shape the scraps into two long thin ropes, then form them into rosettes or crosses. Place one decoration in the center of each loaf. Cover and let the loaves rise until they&#8217;ve doubled in size, about 1 hour. Halfway through, begin preheating the oven to 350\u00b0.<\/p>\n<h3>Step 7: Bake the paska<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2111580\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_10.jpg?fit=700%2C1024\" alt=\"Close shot; For glaze; in a small bowl beat egg and water; brush over dough; bake at 350 degree for 50-60 minutes or until golden brown; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Combine the final egg and water to make a glaze, and brush it over the dough to give it a shiny surface.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2111579\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_12.jpg?fit=700%2C1024\" alt=\"Table view shot of Paska Easter Bread; serve on wooden tray; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Bake the bread for 50 to 60 minutes or until it&#8217;s golden brown. Remove the loaves from the pans and set them on wire racks to cool.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2111574\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_13.jpg?fit=700%2C1024\" alt=\"Table view shot of Paska Easter Bread; serve on wooden tray; cut into slices; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Paska Bread Variations<\/h2>\n<ul>\n<li><strong>Add a powder coating:<\/strong> After the paska is out of the oven, you can decorate it with a dusting of powdered sugar. Mix the powdered sugar with cocoa, cinnamon, or other favorite sweet spices like grated nutmeg for even more flavor.<\/li>\n<li><strong>Drizzle on a glaze: <\/strong>For more zing, try stealing the rich glaze from this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-lover-s-pound-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/lemon-lover-s-pound-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lemon bundt cake<\/a> and using it to ice your paska Easter bread. You could also make an easy glaze by mixing lemon juice, confectioners&#8217; sugar and just a touch of milk.<\/li>\n<li><strong>Stir in dried or candied fruit:<\/strong> Paska bread is lovely with raisins, chopped dried apricots, cranberries or pretty much any other dried fruit you desire. For best results, soak the chopped fruit in water, fruit juice or your favorite booze for a few hours before mixing it into the bread. You can also use candied fruit.<\/li>\n<\/ul>\n<h2>How to Store Paska Bread<\/h2>\n<p>Cool the paska bread completely and double-wrap it for storage. The first wrapper could be a clean tea towel or a layer of storage wrap. Then, pop the wrapped bread into a zip-top bag, press out the air, and seal.<\/p>\n<h3>How long does paska bread last?<\/h3>\n<p>The bread is safe to eat for up to five days but will begin to dry out after two or three days. However, stale paska bread is fantastic to use for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/the-best-french-toast\/\" data-name=\"www.tasteofhome.com\/recipes\/the-best-french-toast\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">French toast<\/a> or in one of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/bread-pudding-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/bread-pudding-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">bread pudding recipes<\/a>.<\/p>\n<h3>Can you freeze paska bread?<\/h3>\n<p>Sure thing! To freeze paska bread, ensure it&#8217;s cooled completely, then wrap it in storage wrap and cover wrapped bread with foil. Pop the bread into a zip-top bag, squeeze out the air, and store it in the freezer for up to three months.<\/p>\n<h3>Can you make paska ahead of time?<\/h3>\n<p>Like many breads, paska is best to eat the day it&#8217;s made. However, you can slow down the proofing process by refrigerating the dough ahead of time. One day before baking, follow the recipe through Step 6. Instead of letting the dough rise in a warm place, cover the pans tightly and place them in the fridge overnight. Remove the pans from the refrigerator one hour before adding the egg wash and baking in Step 7.<\/p>\n<h2>Paska Bread Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2111568\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_14.jpg?fit=700%2C1024\" alt=\"Overhead shot of Paska Easter Bread; serve on wooden tray; cut into slices; knife; marble surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>How do you know when your paska bread is fully baked?<\/h3>\n<p>Paska bread should take around 50 to 60 minutes to bake and turn golden brown on the outside. However, you can also check the bread&#8217;s temperature with a thermometer; it should register 190\u00b0.<\/p>\n<h3>How should you slice paska bread?<\/h3>\n<p>You can slice paska bread across the circle like a regular bread loaf or into wedges. Whatever you prefer.<\/p>\n<h3>How can you serve paska bread?<\/h3>\n<p>Serve sliced paska bread plain or spread with butter, honey, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/all-day-apple-butter\/\" data-name=\"www.tasteofhome.com\/recipes\/all-day-apple-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">all-day apple butter<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/article\/elderberry-jelly-recipe\/\" data-name=\"www.tasteofhome.com\/article\/elderberry-jelly-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">elderberry jelly<\/a> or any of your favorite jams.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Our Ukrainian paska bread recipe creates a beautiful braided loaf with flour, yeast, eggs, sugar and milk powder. Serve it at Easter (or any time you like!).<\/p>\n","protected":false},"author":7061,"featured_media":2109200,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305616,305615,304328,305487,304430,307033,303966,304988,304408,304368,303887,306848,304348,324623,303995,304150,303883,305031],"categories-v2":[308500,310461,309438,310897,310890,308988,308984,308481,310796,308830,310079,308495,308935,308813,308745,308478,309603,309000,309177,308539,309434,308476,308975],"coauthors":[341951],"recommended_recipes":[{"post_title":"Swedish Limpa Bread","post_link":"\/recipes\/swedish-limpa-bread\/","post_image":"\/wp-content\/uploads\/2025\/02\/Swedish-Limpa-Bread_EXPS_TOHD25_107142_JonathanMelendez_05.jpg"},{"post_title":"Italian Ricotta Easter Bread","post_link":"\/recipes\/italian-ricotta-easter-bread\/","post_image":"\/wp-content\/uploads\/2025\/01\/Italian-Ricotta-Easter-Bread_EXPS_TOHD25_199407_JonathanMelendez_05.jpg"},{"post_title":"Easter Lamb Cake","post_link":"\/recipes\/easter-lamb-cake\/","post_image":"\/wp-content\/uploads\/2019\/04\/Easter-Lamb-Cake_EXPS_HCA26_172378_DR_02_02_4b.jpg"},{"post_title":"Easter Ham","post_link":"\/recipes\/easter-ham\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easter-Ham_EXPS_HCA26_17513_DR_02_01_5b_RMS.jpg"},{"post_title":"60 Stunning Easter Breads","post_link":"\/collection\/easter-bread-recipes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easter-Egg-Bread_EXPS_BMZ20_20394_B10_22_1b.jpg"},{"post_title":"Bishop's Bread","post_link":"\/recipes\/bishop-s-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Bishop-s-Bread_EXPS_TOHCA20_20021_B02_21_3b.jpg"},{"post_title":"The Best Easter Ham Recipes","post_link":"\/collection\/our-best-easter-ham-recipes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easter-Ham_EXPS_FT21_17513_F_0317_1.jpg"},{"post_title":"Italian Easter Bread","post_link":"\/recipes\/easy-italian-easter-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Easy-Italian-Easter-Bread_EXPS_FT23_29704_ST_01_04_1.jpg"},{"post_title":"Grandma Nardi's Italian Easter Bread","post_link":"\/recipes\/grandma-nardi-s-italian-easter-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps172245_TH163619D09_25_5b.jpg"},{"post_title":"Easter Pie","post_link":"\/recipes\/easter-pie\/","post_image":"\/wp-content\/uploads\/2017\/09\/Easter-Pie_exps4023_W111973175C02_22_1b_RMS.jpg"},{"post_title":"Easter Bread","post_link":"\/recipes\/easter-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2198_CW2031C29A.jpg"},{"post_title":"Sweet and Golden Easter Bread","post_link":"\/recipes\/sweet-and-golden-easter-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sweet-and-Golden-Easter-Bread_exps39008_HCA2081250A03_01_3bC_RMS.jpg"},{"post_title":"Italian Easter Bread","post_link":"\/recipes\/italian-easter-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1477_TH2030C1.jpg"},{"post_title":"Sausage Bread","post_link":"\/recipes\/sausage-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Greek Easter Bread (Tsoureki)","post_link":"\/recipes\/greek-easter-bread-tsoureki\/","post_image":"\/wp-content\/uploads\/2023\/02\/Greek-Easter-Bread-Tsoureki-_EXPS_FT22_271999_ST_1_05_1.jpg"},{"post_title":"Lemon Easter Bread","post_link":"\/recipes\/lemon-easter-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps28301_CX10633D51C.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Paska-Bread--Ukrainian-Easter-Bread-_EXPS_FT25_29708_JR_0116_11.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/paska-easter-bread\/","name":"Paska Bread","datePublished":"2018-01-01","dateModified":"2025-02-06","prepTime":"PT40M","cookTime":"PT50M","totalTime":"PT01H30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Paska-Bread-Ukrainian-Easter-Bread-_EXPS_FT25_29708_JR_0116_11.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Paska bread, an egg-enriched bread with a beautiful braided top, is an Easter staple in Ukraine. But it looks and tastes wonderful at any time of year.","recipeIngredient":["2 packages (1\/4 ounce each) active dry yeast","1 teaspoon plus 1\/3 cup sugar, divided","4 cups warm water (110&deg; to 115&deg;), divided","1 cup nonfat dry milk powder","13-1\/2 to 14-1\/2 cups all-purpose flour, divided","6 large eggs, room temperature, beaten","1\/2 cup butter, melted","1 tablespoon salt","EGG GLAZE:","1 large egg","2 tablespoons water"],"recipeInstructions":[{"@type":"HowToStep","name":"Start the dough","text":"In a large bowl, dissolve the yeast and 1 teaspoon of sugar in 1 cup of warm water. Let them stand for five minutes. Add the remaining 3 cups of water. Beat in the milk powder and 5 cups of the flour, mixing until smooth. Cover and let rise in a warm place until it's bubbly, around 20 minutes. Editor's Tip: To dissolve yeast, you'll want water between 105\u00b0 and 115\u00b0F; temperatures above 120\u00b0 can kill it. A stand mixer will make this dough easier to pull together, especially when adding eggs and butter in the next step.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Enrich the dough","text":"Add the eggs, butter, salt and the remaining 1\/3 cup of sugar to the dough and mix well. Stir in enough of the additional flour to form a soft dough. Editor's Tip: Enriched dough should be soft and supple to the touch and not too sticky.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Knead and let rise","text":"Turn out the dough onto a smooth, floured surface such as a cutting board or countertop. Knead it until it's smooth and elastic, 8 to 10 minutes. Place it in a greased bowl, turning the dough once to grease the top. Cover the bowl and let the dough rise in a warm place until it has doubled in size, about one hour.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Shape the bread","text":"Punch down the dough, then turn it out onto a lightly floured surface. Cut the dough in half and place one portion back in the covered bowl. Divide the remaining dough in half again, and press each half into a well-greased 10-inch springform pan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_6.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Decorate the bread with braids","text":"Divide the reserved dough into six equal-sized pieces. Roll each piece into a ball, and then, using the palms of your hands, turn each ball into a 30-inch rope. Use three pieces of rope to make a braid, then repeat with the other three pieces. Place a braid around the edge of each pan, forming a circle. Trim the ends of the braids, reserving the dough scraps, and pinch the ends of the braids to seal them.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_7.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add a little more decor","text":"Shape the scraps into two long thin ropes, then form them into rosettes or crosses. Place one decoration in the center of each loaf. Cover and let the loaves rise until they've doubled in size, about 1 hour. Halfway through, begin preheating the oven to 350\u00b0.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_9.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the paska","text":"Combine the final egg and water to make a glaze, and brush it over the dough to give it a shiny surface. Bake the bread for 50 to 60 minutes or until it's golden brown. Remove the loaves from the pans and set them on wire racks to cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Paska-Bread-FT25_29708_JR_0116_10.jpg?fit=700,1024"}],"recipeYield":"2 loaves (12 pieces each)","author":[{"@type":"Person","name":"Suzanne Podhaizer"}],"nutrition":{"@type":"NutritionInformation","calories":" 342 calories","fatContent":"6g fat (3g saturated fat)","cholesterolContent":"73mg cholesterol","sodiumContent":"380mg sodium","carbohydrateContent":"60g carbohydrate (7g sugars","fiberContent":"2g fiber)","proteinContent":"11g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Arianna239"},"reviewBody":"I made this for Paska at my church last year, and it was FANTASTIC!  It rose exponentially, and works well with spelt flour!  Definitely a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-04-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dianawatts"},"reviewBody":"The traditional way to make this bread, because back when my grandmother made it they didn't waste anything, is to use the whey left over from making the egg cheese.  I still make it this way.  In that case, you wouldn't need the dry milk powder.  Other than that, a very tradtional recipe.  Very good.  One other tip, if you don't have a springform or another good round bread pan, I bake mine in my metal mixing bowls.  Spray well with cooking spray and loosen slightly with a knife and it will fall right out.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rdsch2351"},"reviewBody":"I made this bread last year for Easter and was a big hit with my family.  So pretty and tasted great.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"29708","romance_copy_dek":"Paska bread, an egg-enriched bread with a beautiful braided top, is an Easter staple in Ukraine. 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However, you could also cut it into wedges, thanks to the bread's circular shape. <br><div><h3>How can you serve paska? <\/h3><div>Because of the milk powder, paska is more flavorful than other white breads. So, you can serve it plain, but you could also take it up a notch with your favorite jam or compound butter. We say skip the rolls at <a href=\"https:\/\/www.tasteofhome.com\/collection\/easter-dinner-ideas\/\">Easter dinner<\/a> and serve slices of this bread instead. <\/div><h3>How should you store paska? <\/h3><div>Keep paska in a sealed plastic bag or bread box, where it should last 3-5 days. Get more tips on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-store-bread-so-it-stays-fresh\/\">how to store bread<\/a>! <span style=\"font-size: 1rem;\">If you like this Polish easter bread, be sure to try more of <\/span><a href=\"https:\/\/www.tasteofhome.com\/collection\/easter-bread-recipes\/\" style=\"background-color: rgb(255, 255, 255); font-size: 1rem;\">Easter bread recipes<\/a>.<\/div><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/lpahmeier\/\">Lauren Pahmeier<\/a>, Taste Recipes Associate Editor<\/i><\/div><\/div>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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