Eye-Catching Holiday Loaf

fromTopatoDarth Vader576559823
"No matter how detailed a recipe, a loaf must always be kneaded with a ton of love to become tasty and fluffy."
Preparation60 min.
Cooking45 min.
Тotal105 min.
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  • flour - 2.5 lb (1.2 kg)
  • eggs - 4
  • milk - 1 4/5 cups (450 ml)
  • yoghurt - 1 cup (250 g)
  • yeast - 2/5 tsp (2 g) live or 2 2/3 tsp (13 g) dry
  • oil - 6 - 7 tbsp
  • salt - 1 tbsp
  • sugar - 1 tbsp


Put the yeast with a small part of the milk, 2-3 tbsp flour and the sugar to bubble in a warm area, covered.

Put part of the flour in a large bowl (it's important to add it in lots). Make a well in it, pour in the effervescent yeast, the 2 beaten eggs, 2 whites (set aside yolks for smearing), the yoghurt and 2-3 tbsp oil.

Knead and add the flour, you can stir with a spoon in the bowl. Then pour the dough into a floured counter. Continue kneading and adding flour until you get a medium-soft dough.

Hit it on the counter 100 times to make it smooth and easy to work with and shape. Next, make it into a ball and return to the bowl, which you've lightly floured. Smear with the rest of the oil on top and cover to rise, for no more than 30 min. in a warm area.

Sometimes I sprinkle flour only but then I add in the oil toward the end of kneading by stretching the dough with my hands, pouring oil in the middle and kneading until it's well absorbed.

Once the dough is rested, divide it into 3 parts - 1 large, 1 medium and a small 1 for the middle. Form a roll from the 1st part, cut it into 4 equal-sized sections.

Roll out each one into a plate-sized sheet, at least 1/4″ (0.5 cm) thick. Smear with oil and roll out the next one. Do this for all 4, arrange them in the tray, 1 1/2″ (4 cm) away from the edges (in a 12 1/2″ (32 cm) diameter tray).

Stretch the resulting pile carefully with your hands and cut it into 4 parts. Then into 4 again and pull each of the resulting triangles from the bottom going up and pull toward the edges of the tray.

With the 2nd, smaller ball of dough, repeat this process, although the diameter of the sheet will be smaller. Make cuts along the middle of the 1st sheet, so that you can pull the sheets in between the 1st.

For the very middle, make a ball from the final dough part and use a dough cutter to cut part of the dough into rhombuses. Cover thus prepared loaf, leave it to rise again for 20 min. in a warm area. Beat 2 yolks with a little oil and milk and smear the loaf using a brush on top.

Put it in a cold oven and bake at moderate temperature about 45-50 min. After you take it out of the oven, it's best to cover it with a towel and sprinkle with 2-3 tbsp water so that it remains soft and fluffy.find similar recipes here

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