How to cook
Sift the flour with the dry yeast in a large tray and make a well in the middle. Add the oil, 2 tablespoons of yoghurt with effervescent baking soda, the salt, sugar, water and eggs (set aside 1 egg white to spread it on the loaf). Add a little more sugar if desired, because the baby loaf should be sweet.
Gradually knead a smooth and homogeneous dough and divide it into 4 balls, but also be sure to set aside a part for making decorations on top. Leave them to rise on a floured surface, covered with a cloth. Roll out each sheet into a crust with a length of 15 3/4″ (40 cm). Arrange them on top of one another, smearing between them with fried butter. Roll them up and twist them.
Put it in a snail shell pattern in a greased tray. Let it rise again until doubled in volume. On top, make shapes as desired from the allocated dough – knots on the periphery, small flowers, and if you desire - ladybugs and butterflies, etc.
Smear the loaf with an egg yolk whipped with a little water or oil. Put it to bake in a heated oven at about 410°F (210 °C) for about 25-30 minutes. Towards the end, reduce the oven to about 320°F (160 °C) and bake until finished.
Spray the baked baby loaf with a little water and smother it with a towel.