📋 Paska Bread Recipe (Bread Machine)

Paska bread in a round white casserole dish on red patterned surface

5 from 4 votes

📋 Paska Bread Recipe (Bread Machine)

This easy Bread Machine Paska bread, a traditional Ukrainian Easter Bread, is made in your bread machine, then decorated with simple decorations and baked for a short time.

Course Dessert, Side Dish, Snack

Cuisine Ukrainian

Keyword bread, bread machine, paska, Ukrainian

Prep Time 2 35

Cook Time 25

Total Time 3

Servings servings

Calories 246kcal

Author Terri Gilson

Ingredients

1 egg
1 cup water, approximately *warm - NOT hot
2 tablespoon milk powder *I use skim milk powder
3 ½ tablespoon white granulated sugar
1 tablespoon oil *I use canola
2 tablespoon unsalted butter melted, measure AFTER melting
1 teaspoon salt
4 cups all-purpose flour
1 teaspoon breadmaker/breadmachine yeast regular

Egg wash (optional)

1 tablespoon water

US Customary - Metric

Instructions

Break egg into a 2 cup measuring cup and add enough water to make 1 ½ cups. Add to loaf pan.
1 egg, 1 cup water, approximately
Add milk powder, sugar, melted butter, oil, salt, and flour.
2 tablespoon milk powder, 3 ½ tablespoon white granulated sugar, 1 tablespoon oil, 2 tablespoon unsalted butter, 1 teaspoon salt, 4 cups all-purpose flour
Dig a small hole/crater in the flour (without touching the liquid). The yeast should not come in contact with the liquid before the machine starts because it will activate prematurely, affecting the rise of your bread.
1 teaspoon breadmaker/breadmachine yeast
Set bread machine to dough cycle and press start.
When finished, remove dough from the machine. Divide dough by setting aside enough dough to create the decorations to be placed on top (* Note: I set aside about ⅙ of the dough, but it will be more or less depending on the decorations you make)
Shape the rest of the dough into a round loaf and place in a greased (with vegetable shortening), round shallow pan. Depending on the size you use, you may need to use more than one pan.
Decorations: decorate the loaves with the dough previously set aside.The central ornament on pasta is usually a cross. Roll the strips of dough approximately ¼- ½ inch in diameter. See decoration ideas in NOTES below.
Set the loaves in a warm place and let the dough rise for 45 minutes to 1 hour.
Carefully watch the ornaments while rising so that it does not get out of shape. The shape can be corrected by gently inserting a wooden toothpick or cake tester, along the side of the ornamentation that has risen too much.
Before baking brush the top of the Paska with a beaten egg diluted with 1 tablespoon of water (which I forgot to do in the main photos) * It's not absolutely necessary, but it's just not as shiny.
1 egg, 1 tablespoon water
Bake at 350 degrees F/175 degrees C for 25-35 minutes or until golden brown. * Check at about 15-20 minutes and if ornaments are browning too quickly, cover very loosely with tinfoil or parchment paper.
Cool in pans for approximately ten minutes before gently removing. Cool on a wire cooling rack.

Notes

Expert Tips:

- Use Fresh Yeast – Ensure your bread machine yeast is fresh and not expired, as old yeast may not rise properly.

- Proper Liquid Temperature – When adding water to the dough, it should be lukewarm (around 100°F/38°C). Too hot can kill the yeast, while too cold can slow down rising.

- Egg Measurement Tip – Break the egg into a measuring cup first, then add water to reach the total required amount of liquid for accuracy.

- Avoid Direct Yeast Contact with Liquid – Dig a small hole in the flour and add the yeast there to prevent premature activation before the bread machine starts

- Egg Wash for Shine – Brushing the bread with an egg wash (1 egg beaten with 1 tablespoon of water) before baking gives it a golden, shiny crust.

- Covering Decorations While Baking – If the decorative elements start browning too quickly, cover them loosely with foil or parchment paper to prevent burning.

- Check for Doneness – The bread should have a golden brown crust and sound hollow when tapped. You can also check for doneness with an instant-read thermometer; the internal temperature should be around 190°F (88°C).

- Cooling for Best Texture – Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to prevent it from becoming soggy.

- Best Way to Store – Store at room temperature in an airtight container for up to 4 days. Refrigeration can dry bread out, so freezing is the best option for longer storage.

Storage:

- This traditional Easter bread can be stored, at room temperature, in a sealed container, for up to 4 days. *I find that putting it in the fridge dries it out faster

- Freezing: This bread Machine Paska freezes really well. The best way to prep it for freezing is to wrap it in plastic wrap (I use Glad Press n' seal wrap) and place it in a Ziplock freezer bag. It will last for at least 3 months in your freezer.

Decorating Ideas:

Nutrition