---------- 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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