Easter, just like Christmas, comes with its own recipes. Ah, tradition... Gotta love it. Or at least do it. If you want to keep peace in the family. Here's an old favorite. Or, hopefully, a new one. Saffron Paska Combine 1/4 Cup boiling water 3/4 to 1 ounce saffron Let steep until cool, then strain. Scald and cool to lukewarm 3 cups milk Combine 1 1/2 Cups lukewarm water 2 Tablespoons yeast 3 Tablespoons sugar Let sit 10 minutes Cream together 1 cup butter 2/3 cup sugar Add one at a time, blending each in thoroughly 6 eggs yolks Add to creamed mixture saffron water 1 1/2 teaspoons salt 1 lemon's juice and grated rind 1 teaspoon vanilla (optional) yeast mixture lukewarm milk Mix well. Add, mixing well 5 Cups sifted flour Beat until they stand in stiff peaks 6 egg whites Fold whites into the dough. Cover bowl. Let dough rise in warm place until doubled in bulk. Add to make a soft dough 4 to 5 Cups sifted flour Knead until elastic. Place in a greased bowl. Cover bowl. Let dough rise in warm place until doubled in bulk. Punch down. Reserve 1/4 of dough for decorating. Shape remaining dough into 2 or 3 loaves. Place in well greased round bread pans. Cover and let rise until doubled in bulk. Decorate with reserved dough before baking. Bake in a preheated 325º oven for 30 minutes, Reduce heat to 275º and bake 35 minutes longer. Beat 1 egg 2 Tablespoons milk Brush tops. Return to bake 5 more minutes or until golden. Turn out on rack and let cool.
