Crushed yeast is placed in a bowl, sprinkle with sugar and salt and leave for 15 minutes to become kashitsa. Stir in 1 cup (200 ml) cold water, add vegetable oil and the liquid is poured into the flour, initially stirred with a fork, then by hand. Knead the soft dough is placed on the scatter plate with flour and knead 7 minutes (if the dough is sticky processing, sprinkle with a little flour). Smooth elastic dough is shaped into a ball and put in scatter with a little flour bowl, as is smeared over with vegetable oil. Bowl covered with a cloth (which should not be based on the dough) and leave about 1 hour in a warm place to rise. The dough turns on a floured board and treated for 7 minutes. Form a ball, which is placed in a greased with vegetable oil a baking dish and leave to rise again (about 30-40 minutes). When risen, the dough is coated with beaten egg (or before the end of the cooking surface is smeared with butter) and put in preheated to 220 C oven. Bake for 10 minutes, and then dopicha 20 minutes at 180-200 C. The bread is removed from the mold and allowed to cool on the cloth or mesh.