Milk heated to warm (I milk diluted with water), dissolve in it salt, sugar, yeast and add a little flour as the dough. When Opara will rise cap to add the roasted pocherevin (lard or bacon) - in fact cracklings)))) then vegetable oil and flour, so the dough was not tough, sticky,but not liquid (about 200 grams, not exactly say). If too much flour is to dilute the dough with water

Spread the dough in form and let rise (I put in warm water. To grease with a yolk (not necessary but it is a strong brew or water) and bake at 120-180 deg. until tender (check by splinter)

I have such a ruddy crust, because I turned the spiral in the oven (such as grill) and a little something called provtykal,when I had the bread to get))), grill well, just the beast was

However, the inside bread was vozdushnym! Bon appetit!