I recently came across a Russian Orthodox recipe for Pascha, or Russian Easter bread, in my mom’s Mennonite cookbook. The recipe had been passed on to Russian Mennonites and brought to America. It ...

Combine the yeast and water and sprinkle with sugar. Let rise 15 minutes until bubbly. Scald the milk (bring to just below boiling) and let cool to lukewarm. Melt the butter and shortening together ...