Bread with Yogurt

Maria KostoffMaria Kostoff
Bread with Yogurt1 / 2
Preparation60 min.
Cooking50 min.
Тotal110 min.
"It takes true skill to knead and roll out a round loaf such as this but don`t worry - we`ll show you how it`s done."


  • flour - 6 1/5 cups (1.5 kg)
  • yeast - 1 cube
  • yogurt - 1 1/2 cup
  • soda - 1/2 tsp
  • eggs - 4. +1 yolk to spread
  • salt - 1 tsp
  • sugar - 1 tsp
  • margarine - 2/3 cup (150 g) or butter
  • oil - for greasing the tray
  • water - 1 1/5 cups (300 g) warm

How to cook

For kneading :

Dissolve the yeast in warm water. Make a well in the 4 cups of flour and place therein the eggs + white from 1 egg (yolk is to spread), milk and soda, salt, sugar, melt margarine. All this is kneaded. The rest flour is gradually added to the kneaded dough.

Allow it to rise for no more than 1 hour and after the initial rising of the doubled dough, move and divide it into 2 parts.

After forming the bread, the first section is divided in 2. One ball is used to form the central circle, leave a little for a braid for the top and put in a crouch tray in the middle. Second ball is divided into 6 equal portions and shaped into rays.

The second part, and it is divided into 2. From one half, make 6 balls, which are formed into florets and put between the rays. On the other half, make 6 new balls assemblages, each ball is divided into 3 parts, then braided. They close the edge of the bread. Cakes to rise for about 30 minutes.

Spread with egg yolk and bake in a moderate oven for 45-50 minutes, accordingly- increase or decrease the heat, so as not to burn. After 40 minutes, check with a wooden stick if it is raw on the inside it should not be a sticky dough. Upon removal, while still hot, it is smeared with butter, oil or margarine.

Wrap it in a towel to cool, then enjoy your meal!


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