Sift the flour into a bowl. Yeast is rubbed into the flour with your fingertips until fine crumbs. Add the salt and the water with milk.

Holding the bowl with one hand, mix the other ingredients (or rounded side of the scraper, if someone uses those) for 2-3 minutes, until the dough begins to gather in apt. Then remove the dough from the bowl onto the work surface. To podpisati flour at this stage is not necessary. To work with the dough you need the following: two sides of slide hand under the dough, holding it on top with your thumbs. Expand the dough in the air and swung down on the work surface. Pull near to you side of the dough on itself and upwards. Fold in half in the direction away from itself - so to capture more air. The basic idea is to "catch" the inside of the dough as much air as possible. In the process, the dough will become less sticky, more elastic and will come to life in your hands.

Once the dough look silky and feels smooth, firm but still gentle and pliable, then you can gently pagpalit work surface with flour. Put on it the dough and shape into a ball, one at a time turning the edge to the center. Then turn the bowl, decorate it and politcnica region. Put in a bowl, lightly sprinkled with flour or rustechno the basket. Cover with towel and let rise for an hour. The dough should increase by almost half. It took me about 2 hours. It all depends on the room temperature.

Here it is in 2 hours.

The rounded side of the scraper, lay out the dough on a floured work surface and divide it into 2 equal parts (if you bake in two forms for polukilogrammovy loaves (20-22 cm in length). I had one big form. Accordingly, I did not divide the dough.

Generate either a tight loaf or 2 (depending on what forms they bake). The baton is formed in the following way: pressing lightly with the palm of your hand, give the dough an oval shape. Wrap one side smooth the dough to the middle, clamp in place and "seal" the fold, pressing the base of the palm. Then, just wrap the opposite side and then firmly close it. Then fold the dough in half lengthways - You have an oblong "log". Seal it on the long edge. Turn the sealed dough seam side down. Get a tight loaf.

Place the loaf(s) into molds and leave to rise for one hour in a warm place, away from drafts. Constantly keep an eye on them during proofing: once the dough reaches the edges of the form, close it with a lid or heavy baking sheet, so it is not out. This according to the recipe. I did not close. Honestly, I love the baked crust. But the classic bread for toast I do so.

That's what it was an hour.

The oven should be heated up to 250 degrees. Put molds in a heated oven. Reduce the temperature to 220 degrees and bake for 20-25 minutes without opening the lid or removing the metal of the pan, and then another 4-5 minutes to open to a light Golden color. Remove from the mold and cooling. Eat for health :)