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!