- Warm water - 1 1/4 Glass (310 ml)
- dry yeast - 2 teaspoons
- powdered sugar - 1 teaspoon
- Wheat flour - 450 Grams (3 cups)
- butter - 30 Grams (cut into slices)
- bread improver - 2 teaspoons (dough improver, sold in small bags, often found in recipes for the bread maker)
- salt - 1 teaspoon
- egg yolk - 1 piece
- milk - 1 st. a spoon
Mix the water, yeast and sugar in a small jar, set aside for 5 minutes (foaming). Pour the flour into a large bowl. Add pieces of butter. Finger rub the oil into the flour, salt and mix. Make a hole in the center of a flour slide. Pour the yeast mixture into the hole and mix. Sprinkle the surface of the table with flour. Knead the dough with your hands for 15 minutes, it should turn out to be smooth and elastic. Transfer the dough into a bowl, cover with a foil or towel, leave in a warm place for 1 hour (rise). Beat the dough, crushing it with your fist. Knead for 2-3 minutes. Preheat the oven to 220 ° C. Cover the baking sheet with baking paper. Divide the dough into 3 parts. Roll out each piece in sausage, 30 cm long, 3 cm wide. "To braid the scythe" from the rolled dough, lay it on a baking tray and cover with a foil. Leave to stand for 20 minutes. Mix the egg yolk and milk in a small bowl. Spread the bread with a brush. Bake in preheated oven for 10 minutes. Reduce the temperature to 180 °, continue baking for another 20 minutes. Take the bread out of the oven. Serve with butter.
Servings: 8