So, from the ingredients for the dough knead the dough (like butter oil). I helped my HP. In principle, this bread can take any yeast dough(not sweet). I used a recipe of white bread from the recipe book to my HP. Here is a very suitable dough from the "fridge". So, kneaded the dough, covered it and let it go. If kneading by hand, the straight dough method. The amount of flour given are approximate, in the kneading process it will be seen, you need more or not.

While the dough rises, prepare the garlic-oil lubrication. The main ingredients here: butter, garlic and salt. It's all done by "eye" and to your taste. Additionally here I added chopped parsley and dried Provencal herbs.

Punch down the risen dough. Put it on the table, sprinkled with flour, and roll out in rectangular layer. Just not very subtle. Our garlic and oil mixture over the entire surface. Cut into strips. Width can take any (but not very thin). The width of the strips equal to the height of our future bread.

Baking lay a paper (or foil), sprinkle with oil, and begin to lay out our bread. To do this, take the first strip (that is extreme), a collapsible roll and put on baking tray (as pictured).

And then take the strips one at a time and wrap around the first, and so on until the end until the strip will not end. We got this snail-twirl. Leave it for 20-30 minutes for the approach.

Put in oven at t 180-200 and bake until tender. I it took 40 minutes. But in each oven, this time can be different. After half-time baking I top of the bread covered with foil, as it is already well browned, and the bread is not very.

This bread cutting is not necessary, and just take and break it into stripes.