Salted kozunacheta

Submitted by enr on 01 Mar 2010
500 g flour
200 g yogurt
42 g yeast
1 and 1/2 tbsp salt
3 tbsp sunflower oil
about 1 cup lukewarm water
Salted kozunacheta
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Involved soft dough. Rest for about 2 h. Then again knead lightly and leave for 30 minutes to rest. Formed on the wick is divided into balls. Small balls are formed fitilcheta. Knit braid is from 5 wick - place 3 on the right and 2 on the left side, the first at the right is transferred from the left side (inner side). Thus, the left side becomes the wick 3 and 2 on the right. Similarly, now transferred to the left side, and thus to the end. Rise for 1 hour. Bake in preheated oven.
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01 Mar 2010


In general enough so flour and yeast half. A knitting and five wick is very interesting. :)

Thanks knitting is very easy.

Desi thank that showed us how to knit, I always wondered how it works.

Really interesting stitch.

In general, the dough becomes fluffy with live yeast. But also dry it only need a little more to rise.