Pour the flour into the bread machine pan, add dry yeast, dried spices, garlic, sugar, salt. (By the way, you don't have to add to the dough such spice - allow sunflower seeds, chopped nuts, etc.) to pour oil, then water. To turn on the "dough". Coming up to spread the dough on the work surface covered with flour. Divided into two parts. One piece back in the bowl and cover with a film, second to flatten on the work surface, covered with flour into a rectangle measuring approx. 40 X 40 cm. Now imagine that it is necessary to tightly roll the dough into a loaf. Start with the long side, myself. First you retard the dough, then wrapped the edge in the opposite direction and the wrapping is tightly pressed the palm edge (the ledge in the thumb or as you wish). Here are your movements: pull, wrap, hold. Pull, wrap, hold. When free will only the edge of the dough, lift it up, cover them with your "roll" and carefully pinch the. Will propylite the top with flour, flip and lightly roll on the work surface. Rolled roll transfer pattern on the sheet. They do the same with the second half of the test.

Through a strainer will propylon loaves with flour.

Now we cut into the bread. For this you will need a large pair of scissors - they will cut into the dough from top to bottom and almost, but not completely, at an angle of 45 degrees, at a distance of 4-5 cm Notched pieces carefully bred in opposite directions: one to the right, second to left, and so on until the end. Ready!

The oven should be preheated - at least a quarter of an hour before baking. Give the dough a time for 15 minutes. I heated the oven to 220, peck 15 minutes on the test, received the "thermal shock" formed a wonderful Golden brown. Reduce the temperature to 190 and baking another 20 minutes. But the baking time depends on size of bread and the oven.

Remove from oven and allow to cool.

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