With a fresh start to spring upon us, now is a great time to try out new bread recipes for a holiday or simply a “just because I wanted to bake bread” day.

I can still remember the aroma of my Mom-Mom’s fresh paska bread baking during our spring holiday week. We could not wait for the loaves to cool a little so that she could slice them for us to eat.

Paska is a delightful, egg-enriched bread. Served with baked or deli ham and some mustard or horseradish, paska is a meal in itself.

Actually, come to think of it, paska bread is perfect without any toppings at all. It is a bit sweet and the texture is perfect for it to be eaten with or without garnishes.

Adorned with a festive traditional braid, paska bread is fantastic.

Make serving this bread recipe your own. Maybe as a brunch bread, serve it alongside fresh fruit, bacon and eggs. For lunch, make a turkey sandwich. Served as a dinner item, paska can be eaten alongside your roasted ham and fixings.

However you and your family decide to eat this bread, I am sure everyone will enjoy it.

Paska Bread

3½ cups of all-purpose flour

2 teaspoons of dry yeast (I use SAF dry yeast, ordered online)

1 teaspoon of salt

2 tablespoons of granulated sugar

1 large egg, for dough

3 tablespoons of unsalted butter, softened

¾ cup of whole milk, room temperature

1/4 of a cup of water

Unsalted butter, for topping after baking

1 large egg plus one teaspoon of water, for the egg wash

Add all of your ingredients to your stand-up mixer. Combine for about 6-8 minutes. The dough should be sticky and cling to the bottom and the sides of the mixing bowl.

Remove from your mixing bowl and set in a greased large bowl, allow to rise for 1½-2 hours, covered with plastic wrap.

Once doubled in size, place your bread dough on a lightly floured work surface. Take a small piece of dough and make a braid for the top. Set the braid on the side.

Form a ball out of the bread dough and place into its greased 9-inch round baking pan. Place the braid on the top of your loaf, securing it with toothpicks. You can leave these toothpicks in place for the baking.

Preheat your oven to 350 degrees Fahrenheit. When the loaf has doubled in size, brush the top of your paska with the egg wash, which is the one large egg plus 1 teaspoon of water which you have combined in a small bowl.

Bake your loaf for approximately 25-35 minutes, depending on your oven. The loaf should be nicely browned and appear done.

Remove your bread out of the pan so it won’t steam while cooling. Remember to take out the toothpicks.

Set the fresh paska on a baker’s cooling rack. Coat the top of your bread with butter for a nice shine.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts. She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine” which was located at the Downtown Allentown Market. Sarah is currently working as a Sous-Chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at sarah.schweitzer18@gmail.com.