Eastern European Bread Recipe

One of these gifts (and I can’t believe I haven’t shown it on the blog before) is my first personalized cutting board given to me by my mom.

I think I cried, it was so cool to see my blog’s name in print on a CUTTING BOARD for goodness sake.

Eastern

I always begged my mom to make it and we (pretend) argued because she thought it took too much time – melting things, cooling things, rising (twice), etc. (That time required was greatly reduced whenI got better atnot killing yeast.)

No Knead Black Bread

The original recipe calls for oleo, which is a kind of margarine – but I use butter. That’s the only modification from the original!

You’ll melt that with milk, sugar and salt. I do this on the stove, and make sure that it doesn’t boil or get too hot because otherwise you’ll kill the yeast when you add it in.

Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.

European

Eastern European Bread Hi Res Stock Photography And Images

I measured everything as in recipe but needed to add a lot more flour just to get it to come from the sides of the bowl. Making this now…hoping it turns out ok.

After a slow start and having to add a good amount of flour…my bread came out beautifully! Thanks for the recipe. Will definitely be on my table for Easter and some for our local food bank!

Nana's

I made this for Easter and it was absolutely delicious! This is the closest that I've tasted to my grandmother's paska in years. Thank you so much for sharing your family recipe. I'd love to try making this into one round with the braids on top, but I think the dough might be too sticky to braid. Regardless, I'll be making this recipe again next year. P.S. I'm eating it today as french toast and it's amazing.