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1
Combine water, sugar and yeast until dissolved, 10 minutes.
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2
Combine the softened yeast with beaten eggs, add sugar, butter, oil, salt, and milk.
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3
Mix in the flour and knead until smooth and elastic and blisters appear on surface of the dough.
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4
Cover, let rise in a warm place until double in bulk.
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5
Punch down and let rise again.
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6
Take dough, make a round base 1 inch thick, and cover the bottom of a round 9 inch greased pan.
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7
Take 2 equal-sized pieces of dough, roll each to 36 inches in length.
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8
Place side by side and starting from center, entwine each other, do the other half in the same manner.
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9
Place the entwined length on the base, in a circle along the edge of the pan.
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10
Roll 4 equal pieces of dough each to 10 inches lengths, entwine 2 lengths on the base to cross each other at the center, curl each end.
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11
Let rise to almost double in bulk.
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12
Be careful not to let the paska rise too long, as the ornaments will lose their definition.
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13
Brush lightly with beaten egg.
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14
Bake 400F for 15 minutes then lower temperature to 350F and bake 45 minutes or until done.
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15
If Paska gets to brown cover with foil.
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16
Remove the loaves from the pans and allow them to cool.
