Paska Bread (Easter Bread) 

Directions

Paska (two 6" round)

1. Grease two 6 " springform pans and set aside. 
   
2. Use a stand mixer and paddle attachment for best results. 
   
3. In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.
4. In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, baking powder, xanthan gum and salt. Set aside.
5. In mixing bowl combine eggs, oil, butter, honey, and lemon juice. Mix for 30 seconds.
6. Add warm milk and yeast mixture. Mix for 1 minute.
7. Slowly add flour mixture to liquid while continuing to mix. Mix on low speed until combined. Mix on medium-high speed for 2 - 3 minutes.
8. Scoop dough into a mound on a lightly floured countertop.
9. Sprinkle with Kinnikinnick All Purpose Flour Blend and lightly knead until dough is workable and less sticky (approx. ⅓- ½ cup flour required). 
   
   
   
   
10. Cover with plastic wrap and let dough rest for 20 minutes.
11. Divide dough into two 500 g pieces and two 130 g pieces. If you don't have a kitchen scale, remove ⅕ of the dough and divide by two. This will be used for the design on top of both Paskas. Divide the remaining ⅘ of the dough into two (this will be the two bases of Paska).
12. Round the two 500 g portions of dough and place on piece in each prepared springform pan. Press dough slightly until dough comes to a ¼" from the edge on the pans. 
13. Using the remaining two portions of 130 g dough, create a design on the top of each 500 g portion of dough. Brush the top of the dough and pieces with water to help attach. 
14. Cover and proof for 50 minutes. Preheat oven to 375°F (190°C).
15. Brush tops of Paskas with optional melted butter before baking.

16. Bake in preheated oven for 50 minutes. Cover tops of Paska with foil at the 35 minute mark.

17. Remove from oven and remove foil. Let cool for 10 minutes.

18. Remove springform pan sides and base. Continue to cool Paska completely before serving. 

Yields two 6" Paska

Paska (0ne 8" round) 

1. Grease one 8" - 9 " springform pan and set aside. 
   
2. Use a stand mixer and paddle attachment for best results. 
   
3. In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.
4. In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, baking powder, xanthan gum and salt. Set aside.
5. In mixing bowl combine eggs, oil, butter, honey, and lemon juice. Mix for 30 seconds.
6. Add warm milk and yeast mixture. Mix for 1 minute.
7. Slowly add flour mixture to liquid while continuing to mix. Mix on low speed until combined. Mix on medium-high speed for 2 - 3 minutes.
8. Scoop dough into a mound, on a lightly floured countertop.
9. Sprinkle with Kinnikinnick All Purpose Flour Blend and lightly knead until dough is workable and less sticky (approx. ⅓- ½ cup flour required). 
10. Cover with plastic wrap and let dough rest for 20 minutes.
11. Divide dough into one 1000 g piece and one 260 g piece. If you don't have a kitchen scale, remove ⅕ of the dough. This will be used for the design on top of Paska. The remaining ⅘ of the dough will be the base.
12. Round the 1000 g portion of dough and place in base of  prepared springform pan. Press dough slightly until dough comes to a ¼" from the edge on the pan. 
13. Using the remaining portion of dough to create a design on the top of 1000g portion of dough. Brush the top of the dough and pieces with water to help attach. 
14. Cover and proof for 50 minutes. Preheat oven to 375°F (190°C).
15. Brush top of Paska with optional melted butter before baking.
16. Bake in preheated oven for 60 minutes. Cover the top of the bread with foil at the 35 minute mark.
17. Remove from oven and remove foil. Let cool for 10 minutes. Remove springform pan sides and base. Continue to cool Paska completely before serving. 

Yields 1 Paska