What a beautiful, productive, sunny, springy day-before-Easter-Sunday. Beautiful, sunny and springy because the mid-50s warmth was a nice break from Cleveland’s blistery winter hangover. Productive because it brought several firsts for me:

• First time hanging laundry on the new apartment clothesline outside
• First time baking Paska Bread
• First time zesting a lemon
• First time proofing yeast

With the laundry started and towels already flapping in the wind, I got busy baking Easter goodies. First, proofing yeast and dissolving sugar for my first venture into Paska bread baking. With the first few ingredients rising in a warm, dark place (which happens to be in the bedroom), I get a head start on tomorrow morning’s breakfast. Out comes the trusty old pastry cloth and pin, rolling out dough for mom’s legendary cinnamon roll recipe – which I can never quite master to her standards.

Then spread and sprinkle, roll it carefully, and cut. Perfect cinnamon spirals ready for the oven.

Now, what the hell is Paska bread again?

Apparently, a light, sweet Ukrainian egg bread traditionally eaten at Easter – that my boyfriend has been requesting for weeks now. And that I’ve been putting off because I know I can’t bake it like his Baba did.

Baking my family’s traditional treats is one thing. And don’t get me wrong – I love experimenting with different ingredients and new recipes. But when you have a very specific memory of your grandma’s special bread – that I’ve never even heard of – well, I don’t want to set you up for disappointment, but…

Fortunately, thanks to Google search and a comment calling this the best quality of any Paska recipe, we have it. A recipe for Paska bread I can handle – using ingredients on hand. I cut the recipe in half because I don’t need three loaves of bread.

I’ve been wanting to bake more bread, and I don’t know what about those measly little packets of living yeast freaked me out. But I have no excuses anymore. Proofing yeast, it turns out, just means dissolving it in water. And you don’t need a special zesting tools, just a small cheese grater, to scratch the zingy top layer from a lemon. This is easy.

Paska Bread Recipe

1 (.25 oz) package active dry yeast
1/4 cup warm water (110 degrees – warm, not hot)
1/4 cup white sugar
1 1/2 cups warm milk
2 cups all-purpose flour

Dissolve the yeast in the warm water until it gets frothy. Meanwhile, dissolve the sugar in the warm milk. When the milk cools, add it to the yeast with the flour. Mix it up with a wooden spoon (remembering, from our AFB baking, that metal reacts with the yeast). Cover with plastic wrap or clean cloth, and let it rise in a dark, warm spot for a couple hours till it bubbles and doubles in size.

The whole idea of dough rising is like an exciting science experiment to me – but then again, I’m a big nerd. The yeast is feeding on the sugar and turning it to carbon dioxide and ethanol, so in essence, you’re fermenting alcohol before you bake. Which is exactly why I drink while I bake.

Use your 2 hours wisely. Then add:

3 eggs, beaten
1/4 cup white sugar
1/2 cup butter, softened
1/8 teaspoon salt
1/8 teaspoon lemon zest

Mix well, then add 6 cups of flour, one cup at a time. Personally, I got in a little more than 5 before I started struggling, so I moved to my floured pastry sheet early and worked in more flour as I kneaded (for about 10 minutes).

Place the dough ball in a greased bowl and turn to coat. Cover it back up, and put it back to bed to rise for another couple hours.

Now, this is my favorite part – and it tells you what a violent soul I am. Punching down the dough. If the kneading wasn’t enough release for you, this nice calm pounding will get the aggression out. Back to rest, rising for another half hour.

Divide the dough in half, shape each into a rounded loaf and place on greased baking stones. Let rise another hour on the pan, rising till doubled. Beat an egg with a tablespoon of water to brush over the loaves before popping in a 350-degree oven.

The loaves will be gorgeous golden brown after, well, 20 minutes in my oven but 45-50 according to the recipe. Give or take.

By midnight, my day ended with 16 successfully dyed eggs, 12 plump cinnamon rolls ready to go for the morning, and 2 golden loaves of experimental Easter bread. Bring it on, Easter Bunny.