Paska Bread (Easter Bread from the PA Coal Region)

This is a wonderful traditional Paska Easter egg bread made here in the Coal Region. Fairly simple and delicious!

Tressa's Stay at Home Life---
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1 package (1/4 ounce) active dry yeast
6 tbls sugar, divided
2 cups warm water (110° to 115°), divided
1/2 cup nonfat dry milk powder
7-8 cups all-purpose flour, divided
3 eggs, beaten
1/4 cup butter, melted
2 tsp tablespoon salt

EGG GLAZE:
1 egg
2 tablespoons water

In a large mixing bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 3 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half and set one portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into six balls. Shape each ball into a 30-in. rope; make two braids of three ropes each. 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. Shape scraps into two long thin ropes; form into rosettes or crosses. Place one decoration on the center of each loaf. Cover and let rise until doubles, about 1 hour.

In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool. Makes 1 Loaf.

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