Wheat bread

Pour
1. 5 cups of warm water into the dishes, add yeast, sugar and mix thoroughly until the yeast dissolves completely. Then we pour a glass of flour and stir with a wooden spoon so that there are no lumps. We put it in a warm place. After half an hour, add the rest of the flour, water and salt, knead the dough so that it lags behind the walls of the dishes, and put it in heat. Usually, the dough is ready in 3-4 hours. While it wanders, we knock it off several times. We cut the finished dough into loaves, put it on a shovel sprinkled with flour or bran, smooth the surface, moistening it with water and put the bread in the oven. The readiness of wheat bread is determined as follows. The loaf is pierced with a thin ray, and if it remains dry, without traces of dough, then the bread is ready. It is taken out of the oven, lightly wet the top crust with water, placed on a board and covered with a clean cloth. You can transfer bread for storage to a cool place only after it cools down.