Warm water about 30 degrees to pour into a large bowl. Add yeast and stir. Add the vegetable oil. Pour the flour with salt and mix well with spatula until smooth. Bowl cover with a lid or with foil and leave at room temperature for 2 hours.

After two hours the dough will rise very much. It will be seen that it is an active process. So the dough came.

Not removing the film, put the dough in the fridge, where it will settle and will get the desired consistency.

In the morning take the dough out of the fridge. If the dough is not settled, gently press down and sprinkle with flour. The dough is quite viscous and sticky. Cut a piece the right size, put on the Board, well floured. I made mini-loaves for Sunday Breakfast. Piece of dough roll in flour, roll out, fold in half, lightly roll out again and fold in half again. Seam well stung.

Coat the top with egg or milk, place in oven for 20-30 minutes at 50*C for proofing, then bake until tender at 180*C. If bread products small, down the oven put a bowl of hot water, so they were baked in the presence of steam.