Mix the flour (600 g), yeast, sugar, milk in specified amounts and put in a warm place for 2 hours. After 2 hours, go back to kneading. But during this time I have 2 times knocked out the dough. Now I got a mixer with a nozzle-whisk. Oil a little Vymetal, pour our dough, knead well again. Changing the nozzle on the mixer-the dough. The rest of the sifted flour alternately with the input vegetable oil. The duration of kneading in the mixer - 25 min. (i.e. vamesii a bit, turned off). Vegetable oils can also go a little more or less, it all depends on the flour. We should get a bouncy bun. Left our dough for 2 hours (I covered it with a towel and a bag). Further vybrazhivaet the dough warm for 2 hours with one or two amincome. Heat is really warm, i.e., up to 37-40 degrees. If such a warm place, and then time vypaivanija to increase. First obmenka once the dough will increase in 1,5 times. Obinitsa hand by pressure and Primate top. After further raising (3 times) it is already possible to put in a breaker or leave the dough for another raise.

After vypaivanija the dough out on a flour covered table, cut into 18 pieces. Form round buns from each piece is given proofing 50 minutes and are baked with steam at a temperature of 190 deg. (for ovens without convection) or 180 deg. (for ovens with convection) 14-16 minutes. The top doesn't come off.

Russian round bread represent pieces from flour of the 1st or highest grade, having on the surface one or two oblique parallel incision. Bread weight 0.1 kg have a diameter of 8-9 cm, the bread mass is 0.2 kg - 12-13 see

Bon appetit!!!