This Pascha bread recipe has been in Luba Boris Phillips’s family for ages. According to Luba, “It’s a sweet bread, not that tall cake thing with sprinkles and icing.” She says it’s easy, so if you haven’t made Pascha bread before, give this recipe a try! It makes two regular loaves. If you want round loaves, you can use two 1-quart Pyrex baking dishes.
1 pkg active dry yeast
1/4 cup warm water
2 cups whole milk
1/2 cup sugar
1/4 cup butter
1 tbl plus 1 tsp vegetable oil
1 tsp salt
1 egg, beaten
5 1/2 – 6 cups flour
- Sprinkle yeast over warm water ( I mix it a little) and set aside.
- In sauce pan, scald milk (heat until hot). Make sure you stir and watch or you can easily burn the milk. Pour milk into mixing bowl. Add sugar, butter (I cut into pieces so it will easily melt) , oil and salt to milk. Cool to lukewarm.
- Stir in dissolved yeast and egg.
- Add 2 cups flour and mix well.
- Add rest of flour and mix until smooth. The dough maybe sticky and can add more flour. Do not add more than 7 cups of flour.
- Knead 5- 10 min.
- Put dough back in bowl to stand in warm place until double 1 – 1 1/2 hours. Put plastic wrap over dough so it doesn’t dry out. I put a towel around the bowl and put near a window where there is sun.
- Punch down and let reset for 10 min.
- Prepare loaf pans by greasing with vegetable oil or spray with Pam. I spray with Pam.
- Divide the dough in half and put in 2 loaf pans.
- Let stand in pans until double 45 – 60 min.
- Put bread on second rack from bottom of oven.
- Bake 350 40-45 min. For round loaves, bake 30-35 min.
- 10 min before finish, beat an egg with milk and brush over bread. Finish baking. This will make the top of the bread glossy. Gives it a nice finish.
If you need a gluten-free recipe for pascha bread, check out our tips for gluten-free Pascha treats.