Ingredients
2 lb pressed dry farmers cheese
20 eggs
1 cup lukewarm water
2 large yeast cakes
2 cup sugar
12 to 17 cups flour
1 qt scalded milk
2 tbsp salt
2 cup raisins
1 cup butter, melted
Directions
Cream the cheese with hands until smooth. Add 10 eggs and mix well.
Dissolve 1 yeast cake in 1/2 cup lukewarm water and add to the
mixture. Add 1 cup flour and blend well. Cover and let stand
overnight. Next day: beat remaining eggs in large bowl and add to
cheese mixture. Add sugar, salt and other yeast cake that has been
dissolved in 1/2 cup warm water and blend thoroughly with hands. Add
12 cups flour and work until smooth. Add flour as necessry to use the
17 cups. Knead for about 30 min. or until smooth. Spread cooled
melted butter over dough and knead for about 10 min. Add raisins and
knead until blended, cover and let rise about 2 hours. Punch down and
let rise again until doubled. Divide dough in 8 portions. Shape
loaves using a little flour for handling. Place in greased round
1-1/2 quart casserole. Let rise until double. Bake at 350 degrees for
1 hour, after 30 min. cover with foil to prevent burning.
Servings: 6 servings
Polish Cheese Paska Recipe brought to you by Recipe Ideas
Categories: Cheese
The History of Recipes
It is possible to trace the history of meal recipes back into ancient history, in truth as far back as early Egypt, and potentially, even further back. In practice though, mostly, these ancient cookbooks were just primitive pictorial recipes for food preparation.
In fact, the most ancient recipe discovered, according to academics is a series of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Later on, there are some interesting books which appeared in the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books are nothing to do with the curry that appears on menues today, but rather accounts of the types of meals prepared by the cooks of the rich and wealthy people of that time. For the next few years, the wealthy families of the West strove to offer the most exotic meals, and consequentially the best chefs and their recipe collections were at a premium. Even so, it was during the 1800s that formal cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking books were greatly in demand mostly as a result of better eduction, people having increased leisure time and having more disposable income. The introduction of the TV brought us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Polish Cheese Paska recipe.
