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Put flour, salt, sugar in a bowl and mix lightly.
Add fresh yeast and lightly heated water (not hot).
We start kneading the dough. If the dough is too hard add a little water, if the dough is too soft add a little flour (it all depends on the type and brand of flour used).
When we have obtained a non-stick dough, cover the bowl with a towel and leave it to rise for at least an hour (until the dough doubles in volume) in a warm place.
After the dough has risen, knead it a little more and divide it into two equal parts.
Wallpaper two trays with baking paper and place the rolled and twisted doughs.
Let it rise for another 30-40 minutes. Before putting the bread in the oven, grease it with milk.
Preheat the oven to 200 degrees and bake the bread for 20-30 minutes.
We do the toothpick test to make sure the bread is baked inside.