Korovai or Wedding Bread

Dough 7.5 ~ 8.5 cups of flour 20g dry yeast 100g vegetable or melted butter 0.5 cups of milk or water or a mixture of milk with water 10 eggs 6 ~ 7 spoons of sugar 2 teaspoon salt grated zest of 1 lemon and cinnamon

Process of Cooking Yeast dissolve in a glass of warm water of 0.5 (or a mixture of milk or milk with water) diluted with 1 teaspoon of sugar. Rub the sugar with the yolks ( 1 yolk leave for smzki ) . Pour the yeast water , stir . In a large saucepan pour slide 7.5 cups of flour and make a well . In the resulting mass pour the flour , butter, whipped into foam proteins and salt . All Move. On the table to pour 0.5 cups of flour , put the dough from the pan and knead it , putting some flour until until the dough is smooth and no longer stick to hands ( 20 ~ 30 min). Test should have ~ 2.2 kg . If kneading used " wet " yeast dough is ready cover with plastic wrap ( so it does not dry ) and leave for a while. When the dough has risen , knead it , and need to come up again , and you can start molding products . If you use dry yeast " TIME " , the molding can be started immediately after mixing . Cut from the dough 600g . From the residue form a ball and place on a baking sheet , the laid parchment.

Process of Cooking Ball grease of water (preferably using confectionery brush ) . Blind test of cut decoration (flowers , braids , lattice , leaves ) and arrange them on a caravan. Since the surface greased loaf with water , then immediately cling decorations . During the drying surface , it is necessary to periodically moisten . Decoration on also once wet , otherwise they form a crust . Ready to leave the loaf to increase it 3 times ( in a warm room and a good loaf of yeast to grow by the end of its decorations ) . Lubricate the surface of the finished loaf yolk , stir with a spoon of water. Oven heated to t = 200 ° C. With baking a loaf in the oven on the lower level. When the top of the loaf lightly browns , carefully lift the oven , cover with foil loaf , reduce the temperature to t = 180 ° C and bake until done ( 1:00 ~ 1:00 20min ) . During baking loaf not be disturbed - shake plow oven Otherwise loaf is faded . Turn off the oven , the door slightly open and loaf cool slightly (~ 15min) , without removing it from the oven. Remove the loaf , to pass on a dish , the laid paper towels (otherwise podmoknet bottom ) , grease with butter or sugar water . Cover with paper towels and close the towel. Leave the loaf to "rest " for the night.

The writter’s advise “I prefer the big dough, which requires a lot of time for baking, spread on a greased baking sheet does not, and on the laid special baking paper. On a greased baking tray bottom turns fried and baked low on paper for much longer and with prolonged baking not undercooked.” Before preparing the dough it should wash, wash your hands, tie a head scarf and wear crucifix. When kneading dough is required prayers (eg, "Our Father" and "Mother of God").

Bon Appetit!