3 c. scalded milk or enough scalded milk added to whey from hrudka to make 3 c.
1/2 tsp. salt
6 beaten eggs
1/2 c. lukewarm water
1/2 c. sugar
1 c. melted butter
1/2 lg. cake yeast or equivalent portion of dry yeast
12 to 14 c. flour

In a large bowl, combine milk, sugar, salt, and butter and cool to lukewarm. Save 2 tablespoons of the eggs and add the rest of the eggs to the milk mixture. In a separate bowl, crumble yeast in water and let stand for 10 minutes. Add to above mixture. Add flour, about 2 cups at a time, until the dough can be handled.

Knead on floured board for 15 minutes. Place dough in greased bowl; grease top and let rise in a warm place for about 1 1/2 hours. Punch down and let rise a second time for about 45 minutes.

After second rising, shape into 4 balls and place into greased pans. Small, 1 1/2 quart enamelled saucepans can be used for baking. Let rise. Brush tops with 2 tablespoons eggs to which some milk has been added. To achieve that glazed appearance on the loaves, brush tops several times prior to removing them from the oven. Bake at 325 degrees for about 1 hour.

Note: Before placing dough in pans, about 1 cup of the dough can be saved and shaped into designs (plaits, crosses, etc.) and placed on top of the unbaked paschas. These fancy shapes can be prevented from scorching in the oven by placing aluminum foil on top of the paschas during baking.