Baska (Easter Bread)

 Every year at Easter my mom would make Baska (Easter Bread).  She often would make it in small loaf pans or even medium size tin cans.  After baked and cooled it would be frosted and then we would put sprinkles on it.  It was a favorite at our house when I was growing up.

Baska (Easter Bread)

Ingredients:

• 1 cup potato water
• 1/2 cup sugar
• 1/2 cup butter
• 3 eggs, room temperature
• 1/4 cup cream, room temperature
• 1 tsp salt
• 1 pkg dry yeast (2 1/4 tsp.)
• 1 tsp. anise extract (my mom used anise oil, but it is hard to find)
• flour, 4 1/2  to 5 1/2  cups 
• optional - yellow food coloring, a few drops 
• optional - caraway seeds, anise seed or  candied fruit  

Directions:

1. Heat water with sugar, until sugar dissolves.  Remove from heat and add butter.  The butter will melt and then cool this to lukewarm. It may be lukewarm just after the butter melts.
2. In a small bowl dissolve yeast in 2 tablespoons warm (105-110 degree) water.  Add 1/2 tsp sugar to help the yeast grow. Let set a few minutes until it is bubbly.
3. Mix sugar water with butter, yeast, eggs and cream together.  Add in 2 cups of flour and the salt.  Mix well.  Add the anise extract, yellow food coloring and seeds or fruit if using. Continue to add enough flour to make a soft dough. Knead to make a smooth soft dough. Form into a ball.
4. Place dough in a greased bowl to rise. Cover bowl with towel or plastic.  Set in a warm spot. When doubled in size punch down.  Let rise again.  After second rising put in desired greased baking pans.  Let rise again until doubled.
5. Bake at 350 degrees for 30 minutes or until lightly browned.

I have the directions doing a double rise before putting in pans.  I am sure it would work with just one.

When cool frost with a thin powdered sugar anise flavored frosting, around the entire loaf.  Sprinkle with colorful Spring sprinkles!