Paska (Pagac) Problem
Being as it almost Easter, I decided to try and recreate a memory from years past, my mother in laws paska bread.
Followed the recipe exactly, 1 stick butter, 1cup whole milk, 1 fresh goose egg, and 4 c flour. Came soft and supple, a little sticky but not bad. Rise with no issue and oven spring very high. When done tasted just like hers and brought back 50 year old memories.
Problem was they both stuck in spots to the aluminum bowls I baked them in. Heavily greased with Crisco* but still stuck in spots, hopefully you can see in the picture.
For you more experienced bread makers:
should I have used disposable aluminum pans instead of the metal bowls, can I bake in disposable pans?
not enough Crisco* or does this type high fat dough require special handling?
Thanks for your help.
Nothing sticks to baking parchment. Bonus, no grease on the bottom of your cake.
I just love their rich texture. Would the egg fill half a cup? I may have to substitute chicken eggs and add a little cream to the milk.
My first post tripled, I guess my touch is heavy. So I might as well use the box and ask a few questions... :). Hope you don't mind.
I'm getting rusty, is one stick of butter half a cup? Salted or unsalted? (As no salt is mentioned, I'm guessing salted butter.)
How much yeast?
Thank you.
.
All you need to do is after bowl is rubbed with fat, shake some flour or fine bread crumbs onto the surface. Grated raw nuts or seeds work too and add extra flavour. Sometimes dough sticks when it's not quite finished baking. Rotating the pans in the oven half way through the bake might help avoid hot/cold spots or baking one shelf lower in the oven might give more heat under the bowls. Hard to see the bottoms from the photo but if they appeared lighter than the top or sides, that could be the reason for the sticking.
Baking parchment is great stuff.
Thanks for all the info, the goose egg was equal to 2 regular chick eggs (weight of 102g vs 50 for chick, without shell weight) and butter was 1/2 c unsalted. Never thought of the flour over fat technique to help prevent sticking. I've never baked in these metal bowls before so was not prepared I guess. Most of my breads are baked in either glass or cast iron.
brown faster than shiny reflective pans. Thanks for the info on eggs and butter. :)