Hello, time traveller!
This short article was printed 8/4/2014 (891 days ago), so information inside it may not be current.
Recently, a readers requested in regards to a recipe for paska, a conventional Ukrainian Easter time bread, produced in a bread machine. Because of Erika Krahn, Helen Glowienka, Marlene Regier, T. Bielak and Elsie Reid, for replying at such short notice. And due to my pal Willa for lending me her bread machine.
I have incorporated a recipe from Marlene Regier to have an all-in-one bread-machine paska. And merely in situation you want that traditional rounded shape, I have also attempted Elsie Reid's hybrid version, that is included the bread machine however baked within the usual way.
WAYNE GLOWACKI / WINNIPEG FREE PRESS
Half and Half Bread Machine Paska. Purchase Photo Print
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175 ml (3/4 cup) dairy (80-90 F, 27-32 C)
30 ml (2 tablespoons of) butter
80 ml (1/3 cup) granulated sugar
5-10 ml (1-2 teaspoon) grated lemon rind
5 ml (1 teaspoon) salt
750 ml (3 cups) all-purpose flour
Scant 10 ml (2 teaspoon) bread machine yeast
Add milk, eggs and butter to breadmaker, and follow with sugar, lemon rind, salt and flour, ending with yeast on the top. Follow your bread machine instructions to bake.
Tester's notes: I made use of the "sweet bread" setting, choosing the small size (1.5 lb) and medium-brown designations. When the bread appears to become baking rapidly, you are able to steer clear of the baking process earlier. I discovered my crust would be a little tough -- though that may my inexperience using the breadmaker -- however the bread was tender coupled with an attractive, subtle taste in the lemon. This version is extremely easy, the downside because it does not possess the traditional paska shape.
Half-and-Half Bread-Machine Paska
250 ml (1 cup) tepid to warm water (80-90 F, 27-32 C)
45 ml (3 tablespoons of) butter
30 ml (2 tablespoons of) powdered milk
80 ml (1/3 cup) granulated sugar
950 ml (4 cups) all-purpose or bread machine flour
5 ml (1 teaspoon) salt
7 ml (1 1/2 teaspoon) bread machine yeast
80 ml (1/3 cup) golden raisins (optional)
80 ml (1/3 cup) slivered almonds (optional)
Place all ingredients (except raisins and almonds) so as succumbed bread pan. Set machine to "dough/pasta" setting. If adding raisins and nuts, listen for that "add ingredients" signal (usually about forty-five minutes in to the cycle, based on your machine) after which add. Once the cycle is completed, remove dough to some gently floured surface and knead gently, developing a sizable ball. Place dough inside a well-buttered round 1.5- to two-l (6- to eight-cup) casserole dish. (The dough will "mushroom" within the edges a little, so make sure the very best fringe of the dish is buttered.) Cover loosely and put inside a warm spot to rise for around 30-40 minutes. Then bake inside a preheated 175 C (350 F) oven for 35-40 minutes.
Tester's notes: If you do not have the ability to include the fruit and nuts throughout the bread machine cycle, you can include them while kneading. I had been quite thrilled if this bread rose up excessive and round, much like within the pictures. The dough expanded a little throughout the rise, but when it began baking, it had been unstoppable. (I really needed to slowly move the upper oven rack allow it room.) I designed a glaze from icing sugar, fresh lemon juice along with a little almond extract, though I managed to get a tad too thin.