Paskha

The traditional Polish Easter bread, kulich, is much like the Italian panettone -- a slightly sweet, high-rising, egg- and butter-rich bread sometimes studded with raisins and almonds or candied peel, and sprinkled with sugar. It's often served with paskha, which is a molded dessert made from farmer's cheese, sugar, candied fruits and nuts, and other rich ingredients. The kulich is designed to be sliced and spread with paskha.

Over the years, kulich and paskha have become so intertwined in people's minds, that often the combination is simply called by one or the other names. We assume that's what's happened in this recipe from the Mazur family. Simpler than kulich, but definitely not paskha (in the literal sense), this bread is light, very slightly sweet, and a delightful accompaniment to the preceding potato soup.

Sponge

1 cup (8 ounces) warm milk
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (7/8 ounce) sugar
2 teaspoons instant yeast

Dough

3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (7/8 ounce) sugar
1/4 cup (1/2 stick, 2 ounces) unsalted butter
1 large egg
1 1/2 teaspoons salt
1/4 teaspoon lemon zest or a couple of drops of lemon oil

Topping

1 egg
1 tablespoon water
2 tablespoons unsalted butter, melted

Sponge: In a medium-sized mixing bowl, combine the sponge ingredients and mix well. Cover and let rest at room temperature until the mixture is bubbly and doubled in bulk, about 2 hours.

Dough: In a large bowl, or in the bucket of your bread machine, combine the sponge with all of the dough ingredients. Mix, then knead -- by hand, mixer or bread machine -- till you've made a smooth, very soft dough. Allow the dough to rise, covered, until it's doubled in bulk, 1 1/2 to 2 hours.

Shaping: Transfer the dough to a lightly greased work surface, and gently expel any excess gas. Shape it into a round loaf, and place it on a lightly greased or parchment-lined baking sheet. Cover the loaf (with a proof cover, or lightly greased plastic wrap), and allow it to rise until doubled, 45 to 60 minutes.

Topping and Baking: Beat the egg with the water and brush it onto the loaf. Bake the bread in a preheated 350°F oven for 40 to 50 minutes, until it's golden brown and an instant-read thermometer inserted into the center registers 190°F. Note: Tent the loaf with aluminum foil if it seems to be browning too quickly. Remove the bread from the oven, place it on a rack, and brush it with melted butter. Yield: 16 slices