Mary Capp Bowan's Paska

Mary Capp Bowan's Paska Recipe: A Delicious Easter Bread Recipe

Preparation time: 30 minutes | Cooking time: 50 minutes | Servings: 8

Introduction

Mary Capp Bowan's Paska is a traditional Easter bread that is rich in flavor and history. This recipe has been passed down through generations and is a staple in many households during the Easter season. The sweet bread is filled with sultanas and has a soft, fluffy texture that is perfect for enjoying with a cup of tea or coffee.

History

Paska is a traditional Easter bread that originated in Eastern Europe. It is a symbol of the resurrection of Christ and is often decorated with crosses or other religious symbols. The bread is typically made with ingredients such as flour, sugar, eggs, and milk, and is often flavored with vanilla and sultanas. The recipe has been passed down through generations and is a beloved tradition in many families.

Ingredients

0.5 cup sugar
0.5 cup shortening
2 tsp salt
1 package yeast (preferably Red Star® regular, not quick)
6 cups flour (preferably Robin Hood®)
2 eggs
2 tsp vanilla
2 cups milk or 1 cup warm water with 3 tsp dry milk powder and 1 cup milk
1 cup golden raisins (sultanas)

How to prepare

Place the dry ingredients in a bowl.
Warm the milk (or milk and water), then add the eggs and vanilla.
Add the milk mixture to the dry ingredients and work together for about 4 minutes.
Cover the dough and let it rest for 10 minutes.
Add the raisins and knead for 8–10 minutes, or until your hands remain clean from the dough.
Add flour as necessary, but do not make the dough very stiff. The softer the dough, the better.
Let the dough rise until it doubles in size, then punch it down, shape it, and let it rise again.
Bake at 400°F (204°C) for 40–50 minutes.
To shape the dough in the traditional manner, divide it in half.
Place each half in a clean coffee can that is approximately 3 lb (1.36 kg) in size, reserving a little dough from each half to make a cross-shaped braid on top.
Let the dough rise until it doubles in size.
Before baking, generously brush the top with beaten egg.

Variations

Add lemon zest or orange zest for a citrusy flavor.
Replace sultanas with dried cranberries or raisins.
Add chopped nuts for extra crunch.

Cooking Tips & Tricks

Make sure to warm the milk before adding it to the dry ingredients to activate the yeast.

- Knead the dough for at least 8-10 minutes to ensure a soft and fluffy texture.

- Let the dough rise until it doubles in size before shaping and baking.

- Brush the top of the bread with beaten egg before baking to give it a shiny finish.

Serving Suggestions

Mary Capp Bowan's Paska is best enjoyed warm with a cup of tea or coffee.

Cooking Techniques

Kneading the dough for at least 8-10 minutes is essential for a soft and fluffy texture.

- Letting the dough rise until it doubles in size before shaping and baking ensures a light and airy bread.

Ingredient Substitutions

You can use butter instead of shortening for a richer flavor.

- You can use dried cranberries or raisins instead of sultanas.

Make Ahead Tips

You can prepare the dough ahead of time and refrigerate it overnight. Let it come to room temperature before shaping and baking.

Presentation Ideas

Serve Mary Capp Bowan's Paska on a decorative platter with fresh flowers for a beautiful Easter centerpiece.

Pairing Recommendations

Mary Capp Bowan's Paska pairs well with a cup of hot tea or coffee.

Storage and Reheating Instructions

Store Mary Capp Bowan's Paska in an airtight container at room temperature for up to 3 days. To reheat, wrap in foil and warm in the oven at 350°F (177°C) for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of Mary Capp Bowan's Paska contains approximately 250 calories.

Carbohydrates

Each serving of Mary Capp Bowan's Paska contains approximately 30g of carbohydrates.

Fats

Each serving of Mary Capp Bowan's Paska contains approximately 8g of fats.

Proteins

Each serving of Mary Capp Bowan's Paska contains approximately 6g of proteins.

Vitamins and minerals

Mary Capp Bowan's Paska is a good source of iron, calcium, and vitamin D.

Alergens

This recipe contains wheat, eggs, and milk.

Summary

Mary Capp Bowan's Paska is a delicious Easter bread that is rich in carbohydrates, fats, and proteins. It is also a good source of iron, calcium, and vitamin D.

Summary

Mary Capp Bowan's Paska is a traditional Easter bread that is rich in flavor and history. This sweet bread is perfect for celebrating the Easter season and is sure to become a family favorite.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Mary Capp Bowan's Paska. It was a sunny spring day, and I was visiting my friend Martha in her quaint little cottage in the countryside. Martha was known for her delicious baked goods, and she had promised to teach me one of her favorite recipes that day.

As we sat in her cozy kitchen, surrounded by the sweet aroma of freshly baked bread, Martha began to tell me the story behind the recipe. She explained that Paska was a traditional Easter bread in her family, a recipe that had been passed down for generations. She had learned how to make it from her grandmother, Mary Capp Bowan, who was a renowned baker in their small village.

Mary Capp Bowan was known for her skill in the kitchen, and her Paska was a beloved treat that everyone looked forward to during the Easter season. Martha fondly recounted how her grandmother would spend hours kneading the dough, adding just the right amount of eggs and butter to create the perfect texture. The Paska was then decorated with intricate designs, using special molds that had been handed down through the family.

As Martha shared the recipe with me, I could sense the pride and love she had for her family's tradition. She showed me how to mix the ingredients, patiently guiding me through each step of the process. I watched in awe as she expertly shaped the dough, creating beautiful braided loaves that would soon be baked to golden perfection.

After hours of kneading, shaping, and waiting for the dough to rise, the Paska was finally ready to be baked. As we placed the loaves in the oven, I felt a sense of excitement and anticipation. The sweet aroma of baking bread filled the kitchen, and I knew that this Paska would be something truly special.

When the loaves emerged from the oven, golden and fragrant, I couldn't wait to taste the fruits of our labor. Martha sliced into the warm bread, revealing a soft and fluffy interior that was dotted with raisins and nuts. The Paska was sweet and rich, with a hint of citrus that added a refreshing touch.

As I took my first bite, I could understand why this recipe had been cherished for so many years. The Paska was a labor of love, a symbol of tradition and family ties that brought joy to all who tasted it. I knew that I had to learn how to make this bread myself, to carry on the legacy of Mary Capp Bowan and her delicious Paska.

Over the years, I have perfected the recipe for Mary Capp Bowan's Paska, adding my own twist to the traditional bread. I have shared the recipe with friends and family, passing on the story of how I learned to make this special treat. Each time I bake a batch of Paska, I am reminded of that sunny spring day in Martha's kitchen, and the joy of discovering a recipe that has brought so much happiness and deliciousness into my life.

As I sit down to enjoy a slice of freshly baked Paska, I am grateful for the memories and traditions that have shaped me into the cook I am today. I hope that this recipe will continue to be passed down through the generations, bringing joy and warmth to all who taste its sweet and comforting flavors. Mary Capp Bowan's Paska will always hold a special place in my heart, a reminder of the power of tradition and the love that goes into every bite of homemade bread.