Category Archives: Bread

Ukrainian Easter (Paska) Bread

Ukrainian Easter Bread

Ukrainian Easter Bread

This bread is absolutely fantastic and a staple for Easter morning when I was growing up.  I like it because it’s not too sweet. It is an egg dough which is really amazing in texture at the end. There are other versions of this bread but it is too sweet for my liking. I prefer the mildly sweet Easter bread. At our house we slather REAL butter on top of wedged slices of this bread. I also like to slice hard boiled eggs in rounds and place the slices on top of  the bread wedge.  My father spent time in Norway so we inherited the placement of creamed herring on top of the Easter bread as well. I enjoy it both ways.  This is a recipe that my mother has been using for years from a Ukrainian cookbook that she got when she got married.  I think my mother can make this in her sleep, she’s made it so many times. She often gives the second loaf to someone as a gift.  People always rave about this bread and it’s beauty is obvious. The time spent is well worth the wait.

Makes:
This recipe will make 2 large round and decorated bread loaves.

  • 1 tsp sugar
  • 1 cup lukewarm water
  • 1 package of yeast (or 2 ¼ tsp of yeast)

Mix in bowl to dissolve yeast and  sugar

  • 3 cups of whole milk (scalded—not hot)

Add scalded milk to yeast mixture

  • 5 cups of bread flour

Add flour, one cup at a time , to above mixture in your kitchenaid with the bread attachment.  Beat/knead until smooth.  It will be a little sticky.

Let rise for 1 hour.  I put in on the top of the oven (or any warm place).

After your dough has risen for 1 hour, add the following mixture (be sure to mix prior to adding to the bread).

  • 6 eggs beaten
  • 1/3 cup sugar
  • ½ cup melted butter
  • 1 TBSP salt

Add this to the first rising of the dough and knead to smooth and satiny. You will need to add flour periodically as you knead.

Cover the dough (again) until the dough has doubled in size (3-4 hours).

After the 2nd rising, punch dough down and let rise for 1 hour.

Divide dough into 3 parts.  2 parts can be put in two separate greased round pans (my mom uses an angel food cake pan) or you can use a large 7-qt cast iron pot or any other oven-save pot.  The last part of dough is what you use to decorate the top.  My mom makes a braid on the top and then puts little balls of dough around this. It makes for a nice decoration after it’s baked.  Be creative here as there isn’t really any wrong way to make it.

Beat 1 egg with some water and make an egg wash and brush all on top of bread before baking.

After you are done with the braids and decoration. Set the pans in a warm place covered until the bread has doubled in size (1-2 hours).

Bake at 400F for 15 minutes then lower the oven to 350F for 40 minutes more.

This bread can be frozen and thawed out the night before Easter.

Dough rising in pot

Dough rising in pot

Easter bread just out of the oven (still in the pot)

Easter bread just out of the oven (still in the pot)

Ukrainian Easter Bread, Easter morning

Ukrainian Easter Bread, Easter morningEaster Bread sliced with colored eggs

Print Friendly, PDF & Email

Very moist cranberry bread

When you have left over cranberries in your freezer you need to make something. I also had some Greek yoghurt on hand as well. This bread was delicious and very simple to make!

  • 2 C all-purpose flour
  • 1 1/2 t baking powder
  • 1/2 t each baking soda and salt
  • 3/4 C (6 oz) Plain 2% Chobani Greek Yogurt
  • 1 C sugar
  • 1 egg
  • 3/4 C orange juice
  • 1 T grated orange zest
  • 1 1/2 C frozen cranberries
  • 1/2 C walnuts, lightly toasted and chopped coarsely

1. Preheat oven to 350°. Spray a 9×5 inch loaf pan with nonstick spray. In medium bowl, combine dry ingredients. Set aside.

2. In a large bowl, mix together Chobani Greek Yogurt and sugar. Add egg and combine. Stir in orange juice. Add dry mixture to wet mixture. Mix only until just combined. Carefully, fold in orange zest, cranberries, and walnuts. Pour into prepared pan.

3. Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert pan to remove, and finish cooling on rack. Eat or wrap and freeze.

 

Print Friendly, PDF & Email

Beautiful Banana Bread

You know when you have several bananas sitting around turning black, it’s time to make banana bread.  I found a gorgeous banana bread on RasaMalaysia.com and I had to make it. She sliced bananas and placed them on the top of the batter to make a beautiful presentation. I think mine turned out quite well too!  And remember to put the butter out so it comes to room temperature by the time this bread is out of the oven!  Good without butter, but everything tastes better with butter, especially this recipe. This recipe is adapted from RasaMalaysia.com who adapted it from the Joy of Cooking.

INGREDIENTS:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated white sugar
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/2 cup unsalted butter, melted and cooled
  • 3 ripe large bananas (approximately 1 pound), mashed well (about 1-1/2 cups)
  • 1 teaspoon pure vanilla extract

Garnish: (Optional)

  • A few slices of banana

METHOD:

Preheat oven to 350 degrees F. Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan. Set aside. In a large bowl combine the flour, sugar, baking powder, baking soda, and salt. Set aside.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.)

Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a cake tester inserted in the center comes out clean, about 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Makes 1 – 9 x 5 x 3 inch loaf of banana bread

Print Friendly, PDF & Email