3 cups scalded milk½ tsp. salt6 beaten eggs½ cup lukewarm water½ cup sugar1 cup melted butter½ large cake yeast or equivalent portion of dry yeast12 to 14 cups flourIn a large bowl, combine milk, sugar, salt, butter and cool to lukewarm. Save 2 tablespoons of eggs and add the rest of the eggs to the milk mixture. In a separate bowl, crumble yeast in water and let stand for 10 minutes. Add to above mixture. Add flour, about 2 cups at a time, until the dough can be handled. Knead on floured surface for 15 minutes. Place dough in a greased bowl; grease top and let rise in a warm place for about 1½ hours.Punch down and let rise a second time for about 45 minutes.After second rising, shape into four balls and place into greased pans. Small 1½ quart enameled saucepans can be used for baking. Let rise. Brush tops with 2 tablespoons eggs to which some milk has been added. To achieve a glazed appearance on loaves, brush tops several times before removing from oven. Bake at 325 degrees for about one hour.Note: before placing dough in pans, about 1 cup of dough can be saved and shaped into designs (plaits, crosses, etc.) and placed on top of the unbaked paska. Prevent the fancy shapes from being scorched in the oven by placing aluminum foil on top of the bread before baking.

Courtesy of the Ladies Guild of St. John the Baptist Byzantine Catholic Church, Lyndora.