Baking is a lot of fun, but when you work with yeast for your baked goods, you need to set aside a much longer period of time to complete your project to allow for the rising time of the dough. Plus you need a favorable temperature of your surroundings to have success with your baking.
I am dedicating this post to all my bread and rolls, and all recipes requiring yeast as the leavening agent.
It seems like Easter is still several weeks away, hence lots of time for Paska baking, but not according to my “social” calendar.
Those of you who bake with yeast, know that this process is time consuming, so you can’t just plan to bake Paska in the evening after work, like you would cake or cookies. You need several hours of tending to this bread making project, which means….weekend time.
Thursday was our family Paska Baking Day….three generations of bakers – mother, daughter and granddaughter.
We had so much fun, especially my 6-year-old granddaughter, who did a beautiful job helping with measuring the ingredients, and decorating her Paska (above picture).