INGREDIENTS
3/4 cup milk
1/2 cup sugar
1 teaspoon salt
1/2 cup butter or margarine
1/2 cup warm water
2 packages yeast
3 egg yolks
2 whole eggs
1 tablespoon grated lemon peel
4 & 3/4 cups flour
1/2 cup raisins
1/4 cup blanched almonds, chopped (optional)
2 tablespoons blanched almonds, whole (optional)
1 egg yolk
1 tablespoon water
DIRECTIONS
In a small saucepan, heat milk just until bubbles form around the edge of the pan. Remove from heat and add sugar, salt and butter, and stir until melted. Cool to lukewarm. Sprinkle yeast into water and stir until dissolved. Add to lukewarm milk mixture.
Take one whole egg, beaten slightly with a fork, and three egg yolks and lemon peel and add to mixture. Add two and 1/2 cups flour and beat with electric mixer for about two minutes or until smooth. Next, add two more cups of the flour and mix by hand until the dough leaves the side of the bowl. Add raisins and almonds and mix well. Turn dough out onto a floured surface and knead until smooth and elastic—approximately 10 minutes. Place in greased bowl, cover and let rise for 1 and 1/2 hours, or until double in size.
Remove from bowl and divide into three parts. Using palms, roll each part into 24-inch strips. Braid strips together, being sure to seal ends together. Place on a cookie sheet. You might have to form a U-shape to fit. Place remaining egg still in its shell in the center of the roll (You may add more whole eggs if you want). Cover and let rise until it doubles, usually 50 to 60 minutes.
Brush the top with an egg yolk and water mixture and sprinkle with whole almonds. Place bread into a 375-degree oven on the middle rack. Bake for 35 to 40 minutes or until golden brown. You might want to cover with foil after 25 minutes if the bread is getting too brown. Cool on a wire rack and enjoy.
Reflection by Monsignor Michael Cariglio, pastor emeritus ofOur Lady of Mt. Carmel Basilica and St. Anthony of Padua Parishin Youngstown (Mahoning County).
Toward the end of the Lenten season, in the supermarkets of the Youngstown area, you will begin to see the so-called Paska, a bread that celebrates the imminent festivities of Easter. Paska bread has its origin in Eastern European countries. It brings faith and theology into the home kitchen. With smell, taste and sight, it enables the Christian family to savor around the table the wonder of the risen Lord by breaking Easter bread and sharing the beauty of Easter Sunday. Though its roots are Eastern European, it is so tasty that other countries followed and it soon became part of the ritual in their homes. For example, the recipe above is from Austria. Throughout Italy there are at least 100 varieties of Easter bread. And many parishes across the diocese sell Easter bread leading up to Easter.
See the golden baked color of the bread, reminding the believer of the Risen Christ as the King. Taste the sweetness of the Risen Jesus, no longer the bitter Agony of the Cross. Witness in the Easter bread the Risen Savior and Redeemer breaking out from the tomb, the way the newborn chick breaks from the shell of the egg. Oh, it is so good! He is truly risen. Alleluia, Alleluia!
