You will need
    • 50 gr. fresh yeast
    • 0.5 l of milk
    • 0.5 teaspoon of salt
    • 2 tbsp. sugar
    • 5 tbsp vegetable oil
    • 800 gr. flour.
Yeast dough , you can knead sponge method and without sourdough. Sponge is way more ancient. First knead the dough and then the dough. The time cooking takes about 3-4 hours. The second method is much faster and easier. It is ideal for baking cakes and pies. On it and stop.
Heat in a large saucepan the milk to a temperature of 40oC. Add the fresh yeast and stir well. The yeast must be completely dissolved in the milk. Use a spoon or wooden spatula. Leave the pan in a warm place for 5-10 minutes.
Add salt, sugar, vegetable oil and toss all in a circular motion. Then screening through a sieve in the flour (gradually, in parts). And add to the pan with the doughm. the Sifting of flour during the kneading required. It contributes to the enrichment of the test with oxygen. It becomes more lush and easy.
Knead the dough until then, until it stops sticking to the sides of the pan. It should not be too steep. Well-kneaded dough will be light, lush, viscoelastic and compliant.
Sprinkle the dough with flour, and cover the pot with a clean towel. Put in a warm place to rise. When the dough is well rise it is necessary to press down with a spoon. After the second rise you can start the oven!