Mary Capp Bowan's Paska

Description
Russian Easter bread

Contributed by World Recipes Y-Group

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

 * ½ cup each sugar and shortening
 * 2 tsp salt
 * 1 pkg. yeast (mom always used Red Star® - regular, not quick)
 * 6 cups flour, plus (mom always used Robin Hood®)
 * 2 eggs
 * 2 tsp vanilla
 * 2 cups milk or 1 cup warm water with 3 tsp dry milk powder, and 1 cup milk
 * 1 cup golden raisins (sultanas)

Directions

 * 1) Place dry ingredients in bowl.
 * 2) Warm milk (or milk and water), add eggs and vanilla.
 * 3) Add milk mixture to dry ingredients and work together about 4 minutes.
 * 4) Cover and rest dough 10 minutes.
 * 5) Add Raisins and knead for 8–10 minutes or until hands remain clean from dough.
 * 6) Add flour as necessary, but do not make the dough very stiff, the softer, the better.
 * 7) Raise until double, punch down, shape and raise again. Bake at 400F., 40–50 minutes.
 * 8) To shape in traditional manner, divide dough in half.
 * 9) Place each in a 3 lb. (or as close as possible to that size) clean coffee can, reserving a little dough from each to make a cross-shaped braid on top.
 * 10) Raise until double.
 * 11) Before baking, brush with beaten egg over top generously.