- Water - 750 Milliliters (3 cups)
- Yeast - 1,5 st. spoons
- Salt - 1 st. a spoon
- Sugar - 2 Art. spoons
- Butter - 100 Grams
- Flour 2 grades - 2 Cups
- Flour Extra Class - 5 Glasses
1. In a large saucepan, at least 5 liters, pour warm water, melted butter, salt, sugar, yeast. Mix everything and pour the sifted flour. Stir thoroughly with a wooden spoon until smooth. Dough for consistency is obtained as a thick sour cream. Close the pan with a plastic wrap so that the dough does not fade and leave for 3 hours. During this time, the dough will increase three times. 2. After that, the dough is put in the fridge, not kneading. The longer the dough stays, the better it ripens. You can bake bread as much as you need, and leave the remainder of the dough in the fridge. There it can be stored for up to two weeks. Take the right amount, sprinkle flour and dough with flour. Gently squeeze the dough, give it the right shape, fill the bread mold with one third. 3. The dough should stand in the mold for 10-15 minutes and put it in the oven. Heat the oven to 200 degrees. At the bottom of the oven put a frying pan with water. Baked bread 45 minutes. If you grease the bread with oil and let it cool completely in the oven, then it will not crumble under the cut.
Servings: 4-6