Paska Slovak (Easter Bread)

3/4 pound butter or margarine
1 cup granulated sugar
4 eggs
12 cups all-purpose flour
Raisins (if desired)
1 teaspoon salt
1 quart milk
2 packages dry yeast
2 tablespoons granulated sugar

Heat milk to lukewarm. Add 2 tablespoons sugar to yeast and 1/4 cup warm milk, then set aside.

In large mixing bowl, cream 1 cup sugar and 1/2 pound butter thoroughly. Beat eggs and add to creamed sugar and butter. Sift flour and add to creamed mixture along with the salt, remaining warmed milk and raised yeast mixture. Knead and work well adding more flour (small amounts) if necessary. When dough leaves side of bowl and doesn't stick to hands, it will have enough flour. Then add 1/4 pound of melted butter and knead until it is absorbed. (This makes for a softer dough.) Add raisins, if desired, at this time. Let dough rise in a warm place until double in bulk.

Punch down and let rise again.

Shape into loaves or rounds and put into greased baking pans. Let rise 1/2 hour. Bake at 350 degrees F for 45 minutes or until nicely browned. Loaves can be brushed with beaten egg for a shiny glossy surface. Also, some of the dough can be rolled and cut to make cross and/or braid for decorations on Paska for Easter.

This recipe can also be used for Bobalky and Poplanak. This recipe may also be halved successfully.