Traditional Russian Easter Bread
A Uncategorized recipe with water, 13 oz can evaporated milk, large fresh or 3 dry yeast cakes. Ready in 2h 5m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Put yeast in 1/4 cup lukewarm water and 1/2 teaspoon sugar.
water(3 c)large fresh or 3 dry yeast cakes(1)sugar(2 c) - 2
Set aside in warm place until a little bubbly.
- 3
Heat milk and water to lukewarm; add yeast mixture and mix well.
water(3 c)13 oz can evaporated milk(1)large fresh or 3 dry yeast cakes(1) - 4
Measure 4 cups of flour into bowl; add liquid and mix well, using mixer.
flour(12 c) - 5
Set aside, covered, in a warm place for 1 hour, then melt margarine and beat eggs.
eggs(6)margarine(2 sticks) - 6
Add sugar, salt, margarine and eggs to raised dough.
eggs(6)margarine(2 sticks)sugar(2 c)salt(1/2 tsp) - 7
Then add remaining flour, a little at a time, kneading until hands are clean.
flour(12 c) - 8
Put in warm place, covered, and let rise again until double in bulk.
- 9
Grease seven 2-pound coffee cans well.
- 10
Fill half full.
- 11
Again, put in warm place to rise to top of cans.
- 12
Beat whole egg with very small amount of water and brush over tops of breads and bake in 325° to 350° oven for 45 minutes or until nicely browned.
water(3 c)
Nutrition Facts
Per serving
Rate this recipe
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Traditional Russian Easter Bread
A Uncategorized recipe with water, 13 oz can evaporated milk, large fresh or 3 dry yeast cakes. Ready in 2h 5m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 1
Put yeast in 1/4 cup lukewarm water and 1/2 teaspoon sugar.
water(3 c)large fresh or 3 dry yeast cakes(1)sugar(2 c) - 2
Set aside in warm place until a little bubbly.
- 3
Heat milk and water to lukewarm; add yeast mixture and mix well.
water(3 c)13 oz can evaporated milk(1)large fresh or 3 dry yeast cakes(1) - 4
Measure 4 cups of flour into bowl; add liquid and mix well, using mixer.
flour(12 c) - 5
Set aside, covered, in a warm place for 1 hour, then melt margarine and beat eggs.
eggs(6)margarine(2 sticks) - 6
Add sugar, salt, margarine and eggs to raised dough.
eggs(6)margarine(2 sticks)sugar(2 c)salt(1/2 tsp) - 7
Then add remaining flour, a little at a time, kneading until hands are clean.
flour(12 c) - 8
Put in warm place, covered, and let rise again until double in bulk.
- 9
Grease seven 2-pound coffee cans well.
- 10
Fill half full.
- 11
Again, put in warm place to rise to top of cans.
- 12
Beat whole egg with very small amount of water and brush over tops of breads and bake in 325° to 350° oven for 45 minutes or until nicely browned.
water(3 c)
About this recipe
A Uncategorized recipe with water, 13 oz can evaporated milk, large fresh or 3 dry yeast cakes. Ready in 2h 5m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
