5 cups flour
3 cups milk
1 teaspoon yeast
2 teaspoon sugar
1/8 teaspoon salt
1 cup melted butter
1 teaspoon sesame seeds
1 egg + vanilla

Step 1:

Add the flour , sugar, salt and yeast together and mix them well .
<p>I'm sorry, but I have to report of your intellectual rights abuse: there's a russian website that has your wonderful recipe without any links to its source. I think thieves of any kind should be pointed out and punished. Here's the website: http://povar.ru/recipes/serbskii_hleb_-16649.html</p>
<p>Thank you Laurelin for informing me ,This is really immoral at all</p><p>Unforchantly i do not know any thing about russian language so i will report this to the Instructable admins may be they can help,Thank you again </p>
Question, what type of yeast, fresh, dried, or fast acting dried?
<p>instant yeast </p>
<p>I decided to give it a go, it came out okay, I can't wait to try it! :D</p>
i tried it and it looked great.....but I advice to add some oil to the dough and less butter for the stage before putting the bread in oven..thanks any way
I did a half recipe of this bread and did the best I could with the lack of instructions. The dough was dry and so I adjusted the milk. During the first proof, the dough never doubled in size, but only got slightly larger. I rolled it out and followed the remaining instructions. I set the oven temp to 375 F and baked it for about 25-30 min until it tested done. All in all it looked prettier than it tasted. Perhaps with a different recipe and the same technique would yield much better results? I'll definitely try this again, but use a different recipe.
Looks great, and I'm going to make it today! <br>One question though: What temperature is &quot;medium heat oven&quot;? <br>There is a lot of work involved, so I'm not keen on winging it on the temp!
Two more questions. My bread recipe is 5cp flour to 2cp water. This recipe calls for a 5/3 ratio, which makes a pretty liquidy dough. Is this correct? <br>Other question is do I need to knead this dough? <br>Thanks
I lieu of any answers to my questions, I carried on as best I could. <br>The dough was so &quot;loose&quot;, it was tough to deal with. I guessed that &quot;medium oven heat&quot; meant 350F. After 30 minutes, it was a nice light brown, and the eternal temp read 195 - which in normal bread means it's done. <br>When I went to remove it from the pan, it came apart in pieces due to the fact that it was still gooey inside! I suspect, I was correct in feeling the flour/liquid ratio was incorrect at 5:3. <br>I would like to hear from others who have attempted this, if you are able and willing!
This looks wonderful, I must try it soon.
It looks like you used a springform pan. Very good instructable. Beautiful.
Looks fabulous, do you use vanilla essence or pods?
very original and looks amazing....i'll try it as soon as possible
thank you for the wonderful recipe :)
how long does it take start to finish with all the rising?
Well done for instructable it's very authentic recipe, enjoyed it many times over the years, try it you won't regret it!!!
Looks so good and what a beautiful design it makes. Definitely going to try this one day.
Thank you so much jessyratfink I hope you try to make it someday
What a beautiful loaf of bread :D

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Tags: Serbian bread
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