Bread according to Lisa Glinskaya's recipe

1.Preheat the milk and water slightly (but do not use hot), the liquids should just be warm;

2. Dilute dry yeast in part of warm water and add to flour (when using live yeast, grind them with flour);

3. Add salt to flour with yeast;

4. Add milk and remaining water;

5. Knead the dough (it is not recommended to add more flour, because bread may lose its lightness and lightness), it is better to use a combine harvester (a hook attachment) to knead the dough and do the kneading at medium speeds for 15-20 minutes. But since not everyone has a combine harvester, you can knead the dough with your hands;

6. Move the dough to the table and knead with your hands until it sticks to your hands (I sprinkle my hands with vegetable oil);

7. Put the dough in a bowl and place it in a warm place for an hour, covered with a cotton towel (I keep the dough at 35 gr. in the oven on a special mode for the dough), during this time it should double;

8. Knead the dough to remove the air and form a brick, which then put into a mold pre-greased with butter (This is important! By no means vegetable);

9. Leave the prepared dough in the proofing mold for an hour (I also use a special mode of my oven);

10. Preheat the oven to 250 degrees, while with the beginning of baking bread, lower the temperature to 220 degrees;

11. Before baking, the top of the future bread can be sprinkled with flour, but I prefer to lubricate the top with beaten egg * this allows it to look more appetizing;

12. Bake bread for 20-25 minutes (depending on the capabilities of your oven);

13. Pull the baked bread out of the mold (if the mold is properly prepared for baking, then it will fly out of it without much effort);

13. Let the bread cool completely and then you can enjoy its excellent taste and crispy crust.

Note: for baking, I use aluminum molds with a size of 8X21, the volume of the resulting dough from the recipe fills about 1.5 molds. In the photo, I divided the volume into 2 shapes, so I got mini loaves. But there is a plus in this - sliced slices are portioned.