Bread Machine Pascha Bread Food

Steps:

• Break egg into a 2 cup measuring cup and add enough water to make 1 1/2 cups. Beat well and place in bread machine. Add milk powder, sugar, melted butter, oil, salt, flour and yeast.
• Set bread machine to dough cycle and press start. When finished, remove dough from the machine. Divide dough by setting aside enough dough to create the decorations to be placed on top (* Note: I set aside about 1/6 of the dough, but it will be more or less depending on the decorations you make)
• Shape the rest of the dough into a round loaf and place in a greased (with vegetable shortening), round shallow pan. Depending on the size you use, you may need to use more than one pan.
• Decorations: decorate the loaves with the dough previously set aside.The central ornament on pasta is usually a cross. Roll the strips of dough approximately 1/4- 1/2 inch in diameter. Here are some ideas:
• Set the loaves in a warm place and let the dough rise for 45 minutes to 1 hour.
• Carefully watch the ornaments while rising so that it does not get out of shape. The shape can be corrected by gently inserting a wooden toothpick or cake tester, along the side of the ornamentation that has risen too much.
• Before baking brush the top of the Paska with a beaten egg diluted with 1 tbsp of water (which I forgot to do in the photo) * It's not absolutely necessary, but it's just not as shiny.
• Bake at 350 degrees F/175 degrees C for 25-35 minutes or until golden brown. * If ornaments are browning too quickly, cover very loosely with tinfoil or parchment paper.
• Cool in pans for approximately ten minutes before gently removing. Cool on a wire cooling rack.

PASKA BREAD

Steps:

• Stir sugar into warm water. Sprinkle yeast on top of sugar water, gently incorporate. Allow to sit for 10-15 minutes, until bubbly.
• In a stand mixer, cream together butter and sugar until fluffy. Add eggs, continue to cream until well incorporated and fluffy once more.
• Add juices, zest, and salt to the mixture, mix until combined. Add scalded milk, continue to mix until well incorporated and smooth. Add 4 cups of flour, combine well. Add yeast mixture, mix until well incorporated.
• If you have a dough hook attachment for your mixer, affix it now.
• Slowly add remaining flour until a good, coherent bread dough comes together. It should be only very slightly sticky to the touch - not super sticky, and not really DRY.
• Turn dough out onto a floured surface, and knead for a few minutes. Dough should be smooth, elastic, and no longer sticky when it's been kneaded enough.
• Put dough into a lightly greased bowl or pot, cover top with plastic wrap, and allow to rise in a warm area until doubled in size, about 1 1/2-2 hours. Once doubled, beat down the middle of the dough and allow to rise another hour.
• Reserve about 1/3 of the dough for decorations, and divide remaining dough out among the pans you'll be using (grease them first!). For reference, we used a 9″ round pyrex pot, a large loaf pan, and 3 mini loaf pans to bake ONE batch of this. It makes a *LOT* of bread... this is a good thing!
• For the main body of your breads, you'll want the dough to fill about 1/3 of each baking pan - they'll rise a LOT. Halfway full if you're adventurous, but don't say I didn't warn you. Cover pans and reserved 1/3 dough loosely with plastic wrap and allow to rise another 30 mins.
• Once your 30 minutes are up, use the reserved dough to make designs on the top of each loaf.Braids, twists, curls, crosses and rosettes are popular/traditional, but have fun with it. (Google can be a great source of design inspiration.) Toothpicks can be used to help secure designs in place until after baking. Cover loosely with plastic, allow to rise one last time, 30 minutes.
• While your dough is rising, whisk together the remaining egg yolks and water to create an egg wash. This glaze will give your finished Paska a shiny, dark brown finish. Beautiful!
• Preheat oven to 350°F.
• Once final rise is finished, brush entire top of each loaf with egg wash. Bake loaves for 10 minutes. Without opening the oven door, lower the heat to 325°F and continue to bake for another 40 minutes.
• Cool Paska for 10-15 minutes (if you can handle the wait), then gently remove from pans and transfer to a wire rack or wooden cutting board to continue cooling.

UKRAINIAN EASTER PASKA

Steps:

• Cover the pan with greased plastic wrap and let rise until almost doubled.
• Bake 15 minutes. Reduce temperature to 350 F and bake an additional 40 minutes, or until an instant-read thermometer registers 190 F. If necessary, cover the top of the bread with aluminum foil to prevent over-browning.

PASKA BREAD

Steps:

• Proof the yeast in 1/2 cup warm water in a large bowl until slightly frothy.
• In the meantime, dissolve 1/2 cup sugar in the warm milk; allow to cool to lukewarm. Once cooled, add the milk mixture to the yeast mixture along with 4 cups of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.
• Stir in the beaten eggs, 1/2 cup sugar, 1 cup butter, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.
• Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover bowl with plastic wrap and allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.
• Divide dough into three parts (see Cook's Note). Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour. Beat 1 egg with 1 tablespoon water; brush onto loaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until loaves are deep brown, 45 to 50 minutes. Once they are done, brush the tops with melted butter for a soft crust.

PASKA EASTER BREAD

Steps:

• In a large 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 5 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 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 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 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, 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.

BREAD MACHINE PASCHA BREAD

Steps:

• Layer ingredients in bread machine per your machine's instructions.
• Put on dough (or manual) cycle.
• When done, divide dough in half (or thirds if you want smaller loaves).
• Put in greased pans.
• Let rise 45 to 65 minutes. If you are having problems with the bread rising, put a pan of hot water on the lower rack of the oven and the bread on the upper rack (oven is off).
• Brush tops with beaten egg diluted with water.
• Bake in preheated oven at 350 F for 20 to 40 minutes. (Check bread at 20 minutes and then often until loaves are golden brown and sound hollow when lightly tapped).

PASTA DOUGH - BREAD MACHINE

Steps:

• I just add flour salt oil and eggs to bread machine turn it on to dough setting and let it do the work for 10 minutes then cut into 8 chunks and feed it through the pasta maker.
• Cook in salted boiling water for 3 miutes and serve with your sauce of choice.
• It too simple and the taste is great, very light, best of all most people have everything you need in the kitchen.

ITALIAN PEASANT BREAD FOR BREAD MACHINE

Steps:

• Place ingredients, according to manufacturer's directions into your bread machine.
• (some call for all liquids, or all dry ingredients first, so know your machine) Set machine to "dough cycle" and wait. (This takes most machines about an hour and a half for a full cycle).
• Remove from machine when cycle is complete and place on a lightly greased baking sheet.
• Shape dough by hand, into a rectangular mound, spreading kind of thin, maybe an inch or two of thickness.
• Cover and let rise in a warm place for about an hour or until doubled in size. (This is a good time to go ahead and turn the oven on to preheat and help warm the kitchen).
• Brush with a little olive oil, sprinkle with rosemary and salt if desired. (This is the way its done at Macaroni Grill).
• Bake at 375°F for 20-25 minutes until crust is golden and crispy. Bread is meant to be a flatter shape and not a high rising bread.
• Have everyone tear their pieces of bread with their hands,and serve with olive oil flavored with fresh ground pepper.