Breadcrumbs

1 serving


From 250 g of flour, yeast, diluted in a small amount of warm milk, cook the para and put in a warm place. When the opara increases in volume by 2 times, add egg yolks, sugar, butter, the remaining part of the flour and milk to it in the amount required to produce dough of bread consistency. It's good to knead the products. Cut the dough into 2 - 3 parts, shape oblong rolls, slightly moisten them with water from above, cover them with a napkin and put them in a warm place for 30 minutes. Then put in a butter-lubricated baking tray and bake at high temperature until light brown. Put the finished rolls in a cool dry place for a day, then cut into thin slices with a sharp knife, put them flat on a metal sheet and bake for another 30 minutes at a moderate temperature until ruddy. If the crackers are intended for long-term storage, the dough should not be salted. It is recommended to store crackers in a dry place.