Paska Bread

Proof the yeast in the warm water in a large bowl until slightly frothy.

In the meantime, dissolve first measure of sugar in the warm milk. Cool to lukewarm.

Once cooled, add the milk mixture to the yeast mixture along with the first measure of flour. Mix well with a wooden spoon. Cover and put in a dark, warm place until the mixture is bubbly and doubled in size, about 2 hours.

Stir in the beaten eggs, remaining sugar, margarine, salt, and lemon peel. Stir well to blend. Begin adding the remaining flour a cup at a time to form a very soft dough.

Knead the dough on a floured board until soft and elastic, about 10 minutes. Place the dough in a greased bowl, turning to coat both sides. Allow to rise in a warm place until doubled, about 2 hours. Punch dough down, and allow to rise again for 30 minutes.

Divide dough into three parts. Shape into slightly rounded loaves, and place on greased baking sheets. Let rise until doubled, about 45 minutes to 1 hour.

For Glaze: Beat egg with water and brush onto loaves.

Bake at 350 degrees F for 45 to 50 minutes or until done. Once they are done, brush the tops with melted butter for a soft crust.