Easter Paska

Title: EASTER PASKA

Categories: Breads, Ethnic

Yield: 4 servings

--BASIC DOUGH--

2 pk Yeast

1/4 lb Butter

1 qt Milk

1/4 lb Vegetable Shortening

1 c Sugar

3 1/2 lb Flour

1 c for flouring boar

1 1/2 tb Salt

1 c White Raisins

4 ea Eggs

Dissolve sugar in milk and heat until lukewarm.

Crumble yeast into milk and let stand. Sift flour and salt into large pot or bowl. Put in eggs, melted

vegetable shortening and butter. Add milk. Work until

all dough is in one bulk, loose from hands and from

sides of pot or bowl. Cover with pot cover or a damp

cloth and set in a warm place to rise. It should be

double in amount in about 2 or 2 1/2 hours.

Take three large balls of dough, the size of

10 strips

3 in diameter

6 high. The temperature should be

400 deg. for the first

10 min. and then lowered to

375 deg. for the next

to 50 minutes. When the Paska is taken from the oven,

spread with melted butter. This will make 4 Paskas. --