---------- Recipe via Meal-Master (tm) v8.04
 
      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
  large grapefruits, form into 10" strips 3" in diameter
  and braid. Paska is always baked in a round pan, 6"
  high. The temperature should be 400 deg. for the first
  10 min. and then lowered to 375 deg. for the next 40
  to 50 minutes. When the Paska is taken from the oven,
  spread with melted butter. This will make 4 Paskas.
 
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