Ukrainian Easter Bread
This recipe was brought to Canada by a Ukrainian immigrant over 100 years ago. Rose Bunza’s recipe; contributed by Kathy Toivonen.
Soak 1 level tablespoon of saffron in ¼ cup of warm water and let sit overnight.
Scald 4 cups of milk, and then add:
- ¾ cup sugar
- ¼ cup butter
- 1 teaspoon salt
Cool until lukewarm.
While the milk mixture is cooling, dissolve 2 packages of dry yeast according to directions. When the yeast is ready, add it to the milk mixture.
- 6 egg yolks, slightly beaten
- 1 ½ cups flour
Whisk until smooth.
Add the saffron along with the water it was soaking in. Add 5 cups of flour and mix as well as you can in the bowl. Before you turn out the dough to begin kneading, add 2 cups white raisins. Knead well, adding flour if needed.
Put the dough in a greased bowl and cover with a tea towel. Let rise until it doubles in size.
Punch down and cut into three or four loaves. Place into greased bread pans, cover with a tea towel and let rise until it doubles in size.
Bake at 375 degrees F. for about 30-40 minutes. Cover the loaves with tin foil for the last 10 minutes of baking, as the tops may get too brown.
Cut 1 large French loaf lengthwise about ¼ of the way down. Hollow it out.
Spread butter and mayonnaise in the cavity of the bread loaf. Place 8 slices of ham in the bottom hollow of the loaf. Thinly slice a tomato and onions and place over the ham.
Lightly scramble 8 eggs in butter, until only half cooked and still moist. Add salt and pepper to taste.
Lightly press the scrambled eggs into the loaf. Top the eggs with 8 slices of cheddar cheese. Add slices of dill pickle. Put the top of the loaf over the stuffing.
Wrap in tin foil and bake at 375 degrees F. for half an hour. Let the loaf cool a bit before slicing.
By Kathy Toivonen