-Recipe intended for the bread machine, but since I'm making "old-fashioned way", then I'll tell you how I made it; Here I give the recipe using dry yeast, which I never did (hehe! turned out!); -During the preparation fantasized as he could, but God had blessed the BREAD was a success: delicious! Started the SOURDOUGH: Half of the flour mixed with yeast and water, covered the bowl and leave in a warm place until beginning to bubble and "gurgle"... Kneaded the DOUGH: using a mixer beating up the rest of the products, and the oil entered when the dough was so uniform, and the nuts should be put in the end...

PROOFING: a Clean small bowl, sprinkle with melted butter and put the dough and let it rise 2 times, and - note! - that time I did not point out, as the rising time depends on many factors, such as the temperature in the kitchen, the weather, our mood, whether husband, rubs the feet of the cat (just kidding! kidding!), the quality of the products and other... just keep an eye from time to time on it (the dough like men, he likes it bestowed upon the attention around him!), as soon as "the ice will melt!", you will see...

FORMING AND BAKING: I dough - naturally, once it came - a little poke, that it was falling down and greased hands (the dough rather thin, though, and elastic) have sformula bread and put it in a form I have a brick and narigama... Hit and left him alone in a warm place - until she came twice.

BAKE: preheat the Oven to 220°, put water on the walls of the stove and cautiously put the bread. When he's on top browned, I turned down the heat to 190°, and pulled it out of shape, then burning on the grill.