Yeast is crushed into a small pan, add the sugar and 1/2 cup (100 ml) cold water and is made kashitsa. Tomato juice is heated to the temperature of the hand. The flour, salt and savory dry mixed in a heated bowl. The butter is rubbed by hand in flour mixture until crumbs form. Make a hole in the middle, pour yeast and tomato juice and all thoroughly with a wooden spoon. Pour dough on floured surface. Massey 10 minutes and then formed into a smooth ball and returns floured bowl. Cover with greased with vegetable oil nylon and leave half an hour in a warm place to rise. During this time the dough should double in volume. Prepare two cake molds for baking and smeared with vegetable or cow butter. Pour dough on a floured surface and knead for 5 minutes. Divide in two equal parts, which are formed by two thick smooth salami (each of them a little shorter than carefully cake form), placed in the forms and with a sharp knife, make diagonal slits depth of about 1 cm. Covered with smeared nylon and left another 45 minutes for a second rising. The oven is heated to 190 C. Bake the loaves of the grid 30 minutes. Meanwhile, prepare glaze with beaten egg less savory. Loaves are removed, coated with glaze, scatter with salt crystal and back again in the oven for another 30 minutes.