The following recipe can be found on page 30 under Breads & Buns in the Breads & Rolls section of the R.M. of Mossey River Homecoming Cookbook. It was submitted by Helen Pascal (Masiowski) who was connected to the Mowat School. She was my paternal great aunt, sister to my grandmother Pauline Johnston (Masiowski).

Ukrainian Easter Bread

• 3 envelopes yeast
• 1/3 lukewarm water
• 2/3 cup scalded lukewarm milk
• 1/2 cup flour

Put yeast in sugar and water; let stand for 10 minutes. Add milk and flour, beating well. Let rise, then add:

• 10 egg yolks
• 2 egg whites
• 1 cup sugar
• 1 teaspoon salt
• 1/2 cup melted butter
• 1 teaspoon vanilla
• 5-1/2 to 6 cups sifted flour
• 2 cups raisins
• Juice from 1 orange and skin (grated) from 1 lemon may be added

Beat yolks and whites until foamy; add sugar in small amounts. Add salt, butter and vanilla (other flavourings if desired). Add to dough, then add enough flour to knead as for bread. Add raisins and knead for 15 minutes. Let rise and form into small loaves or half fill small cans. Let rise. Bake in 325 degree oven.