Paska

Ingredients

 * 1 recipe, makes 3 loaves of bread, 3 Kalachas & 1 longosha (cabbage pie) & 1 portion of Babalki (or 8 loaves of bread) (or 8 Kalachas).
 * 5 lbs of unbleached flour in very large bowl or soup pot (put oven on warm for 15 minutes shut off & put pot in (covered) for 1 hour before starting, to warm flour) Cut in 1 stick of butter or marg. into flour, keep warm.

Directions

 * 1) In large glass bowl dissolve 3 pkg of yeast (or 3 3/4 tsps dry loose bulk yeast) in 1 cup warm water, beat in 3 room temperature eggs, scald 2 cans evaporated milk, cool slightly, add 2 cups warm water, mix all together with eggs & yeast, add 8 tblsp honey, 2 tblsp Sugar (for sweeter dough add a little more), & 1 tblsp salt, to yeast mixture (optional a little yellow food color), let bubble.
 * 2) Slowly add to warm flour, oil hands well, knead for 15 minutes. Put into a large oiled bowl or soup pot, cover with saran wrap let rise in that same warm oven till double in size.
 * 3) Punch it down, put back in pot let rise again. Punch down work dough, should be smooth & elastic. Cut with knife into 8 buns.
 * 4) Grease loaf pans. Shape 3 buns into loaves, put into loaf pans. Slash top with knife, let rise in warm place till double.
 * 5) Brush with 1 beaten egg. Bake  350-400 degrees for 30 minutes.  When done rub butter all over loaf to keep crust soft.
 * 6) Wrap in plastic bag to store. (the beaten egg brushed on the dough before cooking makes everything look shiny & brown like it was varnished & new) (the butter rubbed on after cooking keeps the crust soft to cut easier)