5 December, 2013
Egg-less Slovak Paska Bread – Easter SpecialComments : 3 Posted in : Bread, Butter, Curds-Yogurt, Egg less, Maida, Milk, Sugar, Yeast on by : ArchanaPotdar Tags: Bread, Easter Special, Egg-less Slovak Paska Bread - Easter Special, Eggless Baking
For Baking eggless, which happens to be Gayatri’s baby where we adapt bakes to egg less bakes, this month we were to bake Slovak Paska Bread – Easter Special.
When I first saw the bread I was amazed and had my doubts. This time as we were to make shapes with the dough!!!!!!!!!!
The fact that I do not know to braid and when it comes to art I am a zero. So I was worried and was thinking of sitting out this challenge.
But then it’s a challenge and the reason I am a part of the group is I want to learn new techniques. So I made the bread albeit I had to take help in the braiding! 🙂
Coming to the bread this is a decorative bread made in Ukraine, Slovakia and some Eastern European regions.
These can be made in a round cake tin. The recipe given yields 3 – 7″ round loaves or 40 cute birds called Peeps. The best part is the bread is nor sweet.
I am glad I made this bread as, for the first time my husband has liked this bread and has complimented me as the bread is super soft. The bread disappered in no time and this is the only picture I have.
I made the mistake of adding 1 cup of curd ¼ would have been enough. Now because I added 1 cup I had to add about 2 cups of flour and a little salt. Let me tell you I was worried that this will affect the rising of the bread the yeast will be less etc. I guess I should have not worried too much. Also I thought that the 8” mould was big so I used a smaller mould and the bread flowered out (if that is a term) but it was beautiful.
Next time I will try the peeps!!
Recipe for the Loaves:
Recipe Source: Eastern European Food
- 1 cups milk
- 1/4 cup sugar
- ½ teaspoons salt
- 170 grams Amul butter
- 3 ¾ tsp active dry yeast
- ½ tblsp sugar
- ½ cup warm water (no hotter than 110 degrees)
- 1 cup curd at room temperature( 1/4 was enough)
- 4 cups all-purpose flour
- Milk to brush
- In a small saucepan, heat milk, 1/4 cup sugar, salt and butter over low heat until butter melts and sugar dissolves. Cool to lukewarm.
- Dissolve yeast and 1 tablespoon sugar in warm water placed in a mixing bowl that has been warmed. Let proof for 5 minutes.
- Add curds, milk mixture and 2 ½ cups flour. With the dough hook attachment, mix on speed 2 for 1 minute.
- Continue mixing on speed 2, and add remaining flour 1/2 cup at a time and mix about 2 minutes or until dough clings to hook and cleans sides of bowel. (As my dough was too loose I had to add more flour. The flour I added was approximately 2 cups).
- Continue mixing 2 minutes longer or until dough is smooth and elastic. It will be sticky to the touch.
- Transfer the dough in a greased bowl; turn it over so that it is greased on the top to.
- Cover with a tea towel and let rise in warm place about 1-2 hours or until doubled.
- Punch down dough and divide in three parts reserve a small piece of dough from each to make decorations.
- Shape each into a round loaf and place in greased round (7×3-inch) mould.
- With the reserved dough, decorate with cross in centre or braids around the edge.
- Cover and let rise in warm place 1-2 hours or until doubled.
- Heat oven to 350°F /180°C degrees.
- Gently brush tops of risen dough with milk.
- Bake 40 minutes or until golden brown.
- Remove from pans immediately and cool on wire rack.
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