Saturday, August 30, 2014

Sweet Round Bread

This is the slightly sweet round bread I baked last night. I'm putting down the recipe because I'm very bad at keeping notes and sometimes links to internet sources tend to be unreliable. On several occasions these days I tried to follow links I've saved only to find that the authors have removed the contents I've been looking for. The dough is based on this recipe here.

  • 10 g fresh yeast
  • 1/4 cup of sugar
  • 1/4 cup of oil
  • 1/2 cup of warm water
  • 1/2 cup of milk
  • 1/2 teaspoon of salt
  • 1 egg + 1 egg white (1 yolk + tsp milk for the glazing)
  • 4 1/2 cups of flour

Mix the milk and the warm water. In a small  bowl mix the yeast with 4-5 tablespoons of the diluted milk, 1 teaspoon of sugar and 1 teaspoon of flour. Leave the starter to rise for 20 min. Meanwhile in a big bowl sift the flour, add the eggs, the sugar, oil, salt and milk + water. Add the starter. Knead the dough.

Leave it for an hour to double its volume. I put it in the oven at 50C. Knead the dough again. This time I used a different method for kneading - picking the ball of the dough and throwing it to the table for 100 times (I counted :))). Cut it into three equal balls and spread the balls flat. Place the flat circles on top of each other and cut into eight pieces some 2-3 cm from the center of the circle. Cut each piece into three and braid. Leave for about 30-40 min to rise again. Thus there are three risings of the dough which makes it very fine and thready.

Glaze, sprinkle with sesame seeds and place in a preheated oven at 180 C. Bake until the crust turns golden brown. (Do as I say and not as I do :)) - I got distracted and overbaked mine a bit.)

This sweet bread is perfect with honey, but the boys tried it with white cheese and claim that it's as equally delicious.


  1. Как аппетитно! Отличная идея для оформления, возьму на вооружение!

  2. This looks yummy. The inside looks so fluffy.

  3. Wow, that bread looks delicious. I don't think it looks over baked at all. I would love to have a go at it but a) I don't know where to find "live yeast" and b) I would eat it all myself ;0)

    1. As for a) you can use any kind of active - dry or fresh yeast. Probably the right term is fresh yeast, I'll correct it. As for b) ... :)))