In the oven bake the loaf at a temperature of 200 degrees, then at a temperature of 170 degrees.

Loaf in the oven

Products for making loaf dough
Chicken egg - 4 pieces
Milk - 300 milliliters
Butter - 200 grams
Wheat flour - 750 grams
Sugar - 5 tablespoons
Dry yeast - 10 grams (1 heaping tablespoon)
Salt - 1 teaspoon

Products for loaf decoration
Chicken egg - 3 pieces
Wheat flour - 250 grams

Food preparation
1. Sift 750 grams of flour through a sieve - this will give it a uniform density, get rid of lumps and possible debris.
2. Pour 150 milliliters of milk into a container, put on low heat and heat to a temperature of 38 degrees (so that the liquid becomes body temperature - a little warm).
3. Mix the dough: pour 2 tablespoons of sugar, 1 tablespoon of yeast with a slide into the milk and mix. Add 4 tablespoons of sifted flour and mix thoroughly.
4. The resulting creamy mass - dough, set aside for 45 minutes to swell.
5. Divide the remaining milk: leave 1 tablespoon (15 milliliters) to grease the loaf, and use the rest - 135 milliliters to prepare the dough.
6. Pour 135 milliliters of milk into a bowl, add 200 grams of butter and put on low heat so that the butter begins to melt. Then add 3 tablespoons of sugar, 1 teaspoon of salt to the container, mix everything and cool.
7. To prepare the dough, mix 250 grams of flour and squirrels from 3 eggs in a bowl. To do this, you need to break the egg with a knife, but not much, so as not to damage the yolk, and a crack has formed on the shell. The shell needs to be broken into two parts over a plate - part of the protein will pour into it. Then start transferring the rest of the egg from one part of the shell to another until the protein has completely drained into the plate. Then combine the protein with flour, mix thoroughly to form a lump of dough with a smooth surface.
8. Since the dough for decorating the loaf will dry out quickly, you need to cover it with food grade polyethylene.
9. After 45 minutes, when the finished dough swells and foams, beat 4 eggs in a separate container, but not much, so that the structure of the product collapses and a homogeneous mass is obtained.
10. Transfer the dough to a large container, add beaten eggs, 2 cups of flour and mix well.
11. You need to knead the dough for 20 minutes with your hands, constantly adding flour. During this time, it will begin to transform from a sticky, liquidish mass into an elastic lump that separates from the walls of the container.
12. When the dough is well kneaded, you need to cover the container with a natural cloth so that the dough does not dry out, and leave it for 1.5 hours. During this time, it will grow by about 2 times.
13. While the dough is rising, you should prepare a decoration for the loaf. From the previously prepared mass, make a beautiful decor in the form of roses, spikelets, flowers. At the same time, they need to be covered with a film so that they do not dry out.

14. Mix 1 remaining yolk and 1 tablespoon of milk in a bowl - this composition will be smeared with a loaf when baking.

How to cook a loaf in the oven
1. Prepare the form: line parchment on a baking sheet or other baking containers. They need to cover not only the bottom of the form, but also the walls, so that the loaf does not lose its shape during cooking.
2. Knead the risen yeast dough, give the dough a round shape, place on a baking sheet or baking dish and leave for 20 minutes to rise.
3. Turn on the oven at 200 degrees and warm up for 5 minutes.
4. Coat the loaf on a baking sheet or in the form with a mixture of milk and eggs. All sides must be coated evenly and completely.
5. Put the previously prepared decorations on the loaf, they do not need to be lubricated. To keep them on the product during baking, you need to fix them with toothpicks.
6. Put the dough in a hot oven. Bake at 200 degrees for 20 minutes, then reduce the temperature to 170 degrees and continue baking for another 40 minutes.
7. To prevent the loaf from burning, you need to cover the browned crust with foil.
8. Remove the loaf from the oven and let cool, only then remove from the mold or remove from the baking sheet.

Fkusnofakty

Karavay is one of the main dishes at the wedding. It is a round-shaped bread, which is served to all participants, guests of the celebration. This tradition came from ancient times, even before the adoption of Christianity in Russia. Even then, special bread was baked for weddings. The very name loaf came from the word "cow", which in the old dialect also meant "bride". It should be noted that the "loaf" is known only to the Slavs and the tradition of serving wedding bread in Russia, Belarus, Ukraine and eastern Poland is widespread.

loaf count symbol happiness, prosperity in the family. As a rule, bread is richly and exquisitely decorated. Most often, it is decorated with ears of wheat made from dough - they symbolize prosperity in the family. They believe that viburnum branches will bring happiness and children, and pairs of swans or two rings will bring fidelity in marriage.

- Received during the wedding, take out a loaf on a towel-rushnik. The richer the bread is decorated, the happier the young family will be. Previously, the loaf was divided in this way: the top was given to the young, the middle to all the guests, and the lower part to the musicians. Thus, the bride and groom shared their happiness with all the guests.

During the preparation of the loaf, you need to use parchment. In this case, not only the bottom of the baking sheet or form, but also the sides should be covered with special paper. Parchment will solve the problem of burning and retain the shape of the loaf, without losing its relief.

- loaf decoration- a responsible procedure, and it is very important that all elements are tightly attached to the surface. There are two ways to fix jewelry. Simple elements can be placed on the base of the loaf, after lubricating it with egg white or plain water. As for voluminous decorations, in the form of roses, they are fixed with wooden skewers or toothpicks. You need to decorate the loaf immediately before sending it to the oven.

- During cooking bread, you need to watch how quickly it blushes. If it starts to bake strongly, you need to use foil, cover the surface with it. It will eliminate the problem of burning and drying of the top of the product.

One of the popular loaf decorations is pigtail. To prepare it, you need:
1. From the dough, make three flagella of the same length, while the length should be 2 times greater than the diameter of the loaf itself.
2. Fasten the flagella on one side, and then begin to weave a braid: the right bundle is superimposed on the middle one, then the left one is placed. Repeat everything again.
3. Bend the ends of the pigtail, fix it on the loaf.

To prepare decorations such as ears of corn, necessary:
1. Divide the dough into two parts. Stems will be made from one, and the ears themselves will be made from the second.
2. Performing the stems, you need to tear off a small piece of dough and roll it out until a thread is formed, with a diameter of 5 millimeters. The length of such strips should be 20 centimeters.
3. Cover the finished stems with a film so that they do not dry out, and start making ears.
4. Tear off the dough, twist into a roll with a pointed one end. The length should be 10 centimeters, and the thickness - 1 centimeter.
5. Cut the roll lengthwise, but not completely. Make a few cuts with scissors to form spines.
6. Lay the stems on the prepared loaf, place the ears on top.

Loaf decoration in the form roses also looks spectacular. For cooking you need:
1. Cut out 4 thin circles from the dough.
2. Put the circles one on top of the other and twist into a tube, pressing them in the middle.
3. The resulting roll, cut in half - you get 2 roses. Spread their petals.
4. On the loaf, the rosette needs to be fixed with a toothpick or a skewer.

Lyudmila Domashnaya, Konstantin Larkov 09/10/2015 35819

I have been baking black and white bread at home for a long time, but I still don’t know how to decorate a loaf. My son has a wedding soon, and I decided to bake one of the main attributes of this holiday myself. As it turned out, it is very easy to fashion beautiful patterns on the top of a flour product.

It is a great thing when baking pleases not only with its taste, but also with its appearance. An intricately decorated loaf can become the main "hero" of the festive table or an unforgettable gift to your dear people. However, you can decorate homemade buns, bread and any other pastries with dough decorations.

Loaf dough

First you need to bake the base. Make it easy. Prepare the following foods:

• a bag of dry yeast weighing 8-10 g;
• 1 st. warm milk;
• 1 egg;
• vanillin;
• 80-100 g butter;
• 2-3 tbsp. flour;
• 0.5 st. Sahara;
• 1-2 tbsp. l. sunflower oil for greasing the baking sheet;
• 1-2 tbsp. l. milk or drinking water diluted with sugar, or 1 beaten egg to lubricate the loaf blank.

Take 1 tbsp. warm milk and pour it into a deep bowl. Add 1.5 tbsp. l. sugar, add yeast and mix everything thoroughly. Now add 1 tbsp to the resulting liquid. flour. The dough should be the same consistency as for pancakes. Leave it alone for 1 hour.

After this time, put softened butter, vanillin on the tip of a knife, an egg, 1 tbsp. flour, add the remaining sugar. Knead a soft elastic dough. Leave it in a deep bowl for another 1 hour. The size of the container must be chosen taking into account the fact that the dough will rise and double in volume.

While you have time, start making "decor".

Decoration of a wedding loaf

To do this, you will need: unleavened dough (like dumplings), kneaded from flour, water and salt. Adjust the number of components at your discretion - the dough should turn out to be tight and elastic. Prepare also a rolling pin, a knife and a glass for cutting circles.

Consider how to make basic elements from the test.

1. Do you want to build a salt shaker from the dough on the top of the loaf? There is nothing easier! Such figures adorn special loaves - wedding or those with which guests are greeted.

Cut a long, not very wide strip from the rolled out dough. Cut it lengthwise into 3 parts, without cutting to the end (photo 1). Weave a pigtail out of strips of dough (photo 2).

On one side of the pigtail, cut off a little dough, making the edge pointed. On the other side, cut out a small triangle in the middle (Pic 3).

Now align both ends so that they connect without gaps (photo 4).

2. Now let's make a daisy. Cut out a circle from the rolled dough (photo 5), make several deep cuts along its edges at a distance of 0.5 to 1 cm from each other.

Lightly press the edge of each sector with your fingers, giving it the shape of a petal (photo 6).

Roll a ball from a small piece of dough and place it in the center of the workpiece in the form of a camomile core (photo 7).

Similarly, you can make two parts and put them one on top of the other - you get a voluminous flower. You can make even more details by reducing the diameter of the circles.

3. To make a cornflower, cut out a circle from the rolled dough, make 5 cuts along the edges, dividing into 5 parts. In this case, one part should be twice as large as the rest (photo 8).

Then lightly pinch the larger part at the base (Pic 9).

Make shallow cuts on the base in the form of a mesh (photo 10), and on the petals - shallow dots and dashes-patterns (photo 11).

4. The next figure is called "aquilegia". Cut out 5 circles from the rolled out dough, fold each in half (Pic 12).

Connect the ends of the resulting semicircles (Pic 13).

Arrange the petals close to each other on a flat surface so that they touch in the center (Pic 14).

Roll a small piece of dough into a ball and place it in the center in the form of a core (Pic 15).

Now form a ball from the yeast dough, place its shape, and decorate on top with the figures that you just blinded. Do not forget to grease the workpiece with a beaten egg or milk with sugar. Bake the loaf at 180°C. When it's browned, take it out of the oven.

Solemn ceremonial bread can be decorated not immediately, but 15 minutes before readiness. In this case, the figures are guaranteed not to blur and will be lighter than the main product. Attach them best with a raw egg.

My loaf turned out to be small, but fabulously beautiful. If you want to bake a large product, increase the amount of ingredients.

A frequenter of all Slavic weddings - a lush ruddy loaf - was always baked in a round shape, symbolizing the pagan god the Sun. It was believed that this deity descends to earth in order to take under its wing the newlyweds, crossing the line of family life, beautiful, but not easy.

Description

Loaf is called sweet round yeast bread, which is a frequent "participant" in East Slavic rituals, mainly wedding ceremonies. It is believed that the custom of presenting newlyweds with this festive bread originated in the ancient Egyptian civilization. Later, this knowledge migrated to Ancient Hellas and Rome, and with the advent of Christianity became the property of the whole world.

The history of the origin of the loaf is shrouded in solid symbolism. Ancient people associated wheat with wealth, success and prosperity, respectively, bread with a golden crust, baked in the shape of the sun, was identified with good luck and a well-fed life. Therefore, the loaf through the centuries carried the glory of the sacred symbol of prosperity and family well-being. Of course, the baking of this solemn bread was approached extremely scrupulously and even with the use of certain magical techniques. For example, flour was poured for him from 7 different bags, and water was taken from 7 different wells. In addition, such a responsible business as preparing a loaf for the newlyweds was entrusted exclusively to a married woman who was undoubtedly happy in marriage and raised healthy, mischievous children. After all, only a prosperous hostess in her personal life could convey to the wedding bread a rainbow mood and positive energy, which are so necessary for the newlyweds. The main cook thoroughly washed herself, put a scarf on her head, and a cross around her neck - and only after that she could start kneading the dough. This process was “spellbound”, because it was always accompanied by the reading of prayers or cheerful singing performed by other loaf women helping in the kitchen.

The dough was kneaded in a special huge shape with a cross. None of those present, except for the head cook, had the right to touch either this bowl or the dough itself. When the dough "ripened" for baking, the next important step came - sending this bread to the oven. This mission was assigned exclusively to a married man. In general, baking a loaf in Russia symbolized the conception of a child: for example, the oven personified the female womb, the shovel on which this festive bread lay was the masculine principle, and the finished loaf was a symbol of the child. This whole process was reminiscent of a kind of sacrament that was performed on the eve of the wedding and only in the groom's house.

At first, they did not attach much importance to decorating the loaf, usually they were limited to braids made of dough. However, over time, loaves became more "dressed up": they were decorated with bright flowers and ears of corn, colorful patterns and paired figures, as well as a pagan symbol of love - viburnum branches. The size of the loaf also mattered: large and lush bread-sun promised the newlyweds a rich, joyful life.

The loaf was presented on an embroidered wedding towel only after the wedding, and this was done by the mother of the groom. The newlyweds kissed the bread three times, after which they cut it into pieces and treated the guests. Modern weddings demonstrate completely different traditions: a loaf, as a rule, is bought in a store, and at a wedding, the newlyweds bite off slices from it - whoever has a larger piece will run the house.

Ancient loaf recipes included a special leaven for the dough or consisted of a fermentation process caused only by thorough kneading. In our time, wedding bread is baked mainly from yeast dough with the addition of milk, flour, cream, eggs, sugar, salt and other ingredients. Many modern housewives improve its taste with cinnamon, dried fruits and vanilla.

The composition and useful properties of loaf

To call this bread a "source of health" will not turn the tongue of any normal nutritionist. But still, in small quantities, a loaf can be not only harmless, but even useful. After all, baker's yeast is a high-protein product: pressed contains about 16% protein, and dry - 50%. In addition, they, as well as eggs, milk and flour, from which the loaf is baked, contain some minerals and vitamins.

Product harm

Fortunately, the loaf is not sold on every corner, and our traditions provide for the use of this bread very rarely - only at wedding feasts or anniversaries. For all its festivity and symbolism, the loaf, like any other yeast product, does not particularly replenish our body with useful substances. On the contrary, baker's yeast, taking root in the human stomach, actively absorb the intake of B vitamins and even undermine the immune system. Accumulating, they weaken the body's defenses and make it more susceptible to various diseases. Yeast fungi also eat the beneficial microflora of the gastrointestinal tract and play the role of a kind of "Trojan horse" that promotes the penetration of pathogenic bacteria into the cells of the digestive organs, and then into the blood and the whole body. In addition, yeast microorganisms contribute to the disruption of normal cell reproduction and the formation of tumors.

Since ancient times, there have been many traditions in Russia. One of these traditions is baking a loaf before the wedding. It was baked 1 day before the celebration.

How to bake a loaf - ingredients

For the loaf you will need:

• 800 g of premium flour;
• 350 ml of milk;
• 5 eggs;
• 5 st. spoons of sugar;
• 250 g vegetable or butter oil;
• 50 g fresh yeast or 10 g dry;
• 1.5 teaspoons spoons of salt.

How to bake loaf - dough

Cooking dough is one of the important processes for obtaining a beautiful and tasty loaf.

• Heat half of the milk until warm.
• Dissolve and stir the yeast in it, 1 tbsp. a spoonful of sugar, 2 tbsp. spoons of flour.
• You should get a liquid dough. Let it rise in a warm place until doubled in size and full of bubbles, 40-60 minutes.

How to bake loaf - dough

• We heat the remaining milk, mix with melted butter, you can take vegetable oil, then you don’t have to melt it, sugar and salt. The liquid must be warm, not hot, otherwise the yeast will die.
• We prepare a large bowl, pour in the approached dough, liquid ingredients, shaken eggs at room temperature, leave 1 yolk to lubricate the loaf on top.
• Gradually add flour and knead the dough with your hands for about 20 minutes, until it becomes homogeneous and lags behind your hands.
• Cover the dough with a towel and put in a warm place until it doubles in size, 1.5-2.0 hours.
• We separate a small piece (about 500 g) from the dough for decoration, and moisten it with water so that it does not dry out.

How to bake a loaf - baking

• We cover the baking sheet with parchment paper, roll the dough into a ball and put it on the paper.
• From the rest of the dough, carefully and quickly roll up decorations.
• If the hostess is experienced and already knows what the nuances of baking can be, then decorations can be attached to a raw loaf.
• We do this: we wrap a ball of dough on paper around a braid woven from dough, pre-moisten the braid with water so that it sticks to the dough better. You can also attach the braid to the loaf with a skewer.
• Lubricate the loaf with yolk mixed with 1 tbsp. spoon of water, and decorate with dough figures. It is not necessary to grease the figures with yolk so that they remain lighter than the loaf itself.
• We turn on the oven in advance at 200 ° C to warm up, put the loaf for 20 minutes, the oven door cannot be opened, otherwise the loaf may settle.
• Then we screw the oven up to 170 ° C and bake for another 40 minutes, if the set time has not passed, and the loaf starts to burn, cover it with foil.
• Turn off the oven and leave the loaf in it to cool gradually for 20 minutes.
• We take it out of the mold onto a tray covered with a napkin, grease it with butter or sweet syrup on top, cover with a towel and leave it like that for 5-6 hours.
• And if the hostess bakes a loaf for the first time and is not confident in her abilities, then it is better to grease the loaf that has come up with yolk and set to bake, and 15-20 minutes before the end of baking, put the decorations soaked in water on the loaf and bake.

How to bake a loaf - decoration

In Russia, loaves for newlyweds were decorated with dough figures, which symbolized love and wealth.

Here are the most basic ones:

• We braid the braid from 3 thin, hand-rolled sticks. It symbolizes the sun and bright feelings for each other.
• A branch of viburnum is love and prosperity in the house, we lay it out from dough balls cut in half and thin twigs from dough.
• Ears of wheat are fertility. We twist a strip of dough, thinner on one side, thicker on the other. We cut the thick side with scissors in the form of spikelets.
• Roses are love. We roll out 3-4 small circles, roll one circle with a roll, and roll the others one by one around it, unbend the edges.
• Leaves are a symbol of abundance. We roll out a layer of dough, cut out rhombuses, cut them off at the edges, you can still cut the edges and there will be teeth at the leaves.
• For a convenient location of the salt shaker on the loaf, we make a recess for it like this: we braid a thin pigtail from the dough, connect the edges - we get a circle, moisten the bottom of the circle in water and glue it to the loaf.

So, we learned how to bake a wedding loaf.

Wedding traditions undergo some changes over time, the tradition of offering a festive loaf to young people on their wedding day remains unchanged.

The word "loaf" carries the name of a special ritual bread, primarily wedding bread. The ritual of offering young loaves is widely known in Russia, Belarus and Ukraine.

A round loaf with various decorations represented the sun in pre-Christian Russia.

Loaf, as a symbol of happiness in family life and fertility, also represents the end of a single life.

Loaf baking tradition

Loaf baking has always been surrounded by various rules and rituals. Only married women with strong families with children were allowed to cook a loaf for a wedding.

It was believed that through the warmth of their hands, women pass on their experience, family life and happiness to the young family. During the work, prayers were read and songs were sung.

After cooking, a good wedding loaf could be so big and heavy that it had to be carried by several donors.

Saturday was considered the correct day for baking a loaf. On the day off, the women who participated in the baking of bread came to the house with everything they needed.

Previously, special archaic devices were used for baking, for example, ritual millstones were used to grind flour. Today, weddings are celebrated all week, so loaf baking rituals are not observed.

Baking a wedding loaf at home is also a rarity; not everyone has ovens for baking such large bread. At the same time, pastry shops offer a large selection of beautiful and tasty loaves.

Only loving grandmothers of the young, who often pay tribute to traditions, are happy to present traditional holiday bread made with love with their own hands.

Loaf at home

Today there are many different flavor types of loaf. Loaves are baked with lemon zest, with poppy seeds, with jam and even with today's popular mastic.

Next, we will tell you how you can bake a traditional wedding loaf at home. In order to make a classic kalach, you must first prepare all the ingredients. We need yeast, eggs, butter, salt, flour, sugar, favorite spices.

In order to diversify the taste of the loaf, you can put some dried fruits in the dough. Dried apricots, raisins, or nuts go very well with baked sweet bread.

In order for the loaf to turn out good and tasty, you must definitely bake it in a good mood. All the emotions that a person experiences during such work are then transferred to those who will certainly taste the bread.

Cooking dough

Pour a glass of milk (you can also use water) into a container. The liquid does not need to be heated too much, it should be at normal room temperature, not boiling water.

Next, you need to add flour to the container. If there is a sieve, you need to use it and sift a glass of flour. Opara should not be liquid. In order for the dough to brew well, you need to leave it to “rest”. An hour is enough to continue working with the test.

After an hour, you need to get the dough, by this time it should already rise. Now we need to slightly heat the dough in a bowl of warm water.

Cooking the dough

The next step is to prepare the dough itself for the loaf.

We take ten eggs and separate the yolks. We put one yolk aside, it will come in handy for lubricating the loaf. The yolks should be well rubbed with sugar. 150 grams of sugar will be enough for this. The ground yolks now need to be poured into the dough.

The next step is to add 6-7 cups of flour to the bowl. The proteins that we had earlier must be whipped with a mixer. Next, we need 100 g of oil. If there is vegetable oil, you can add it, otherwise you can melt butter in a water bath.

We must now add all these ingredients to a container with flour and salt a little.

After all the ingredients are mixed, the dough should be well kneaded for about half an hour. The finished dough should not stick to your hands, for this, when kneading, add another half a glass of flour there.

At the last stage, the dough is transferred to another container, in which it must stand for several hours. After the time has elapsed, the dough must be well kneaded and still let it rise.

We bake a loaf

When the dough for the loaf has come up, it's time to bake it. The total mass of the loaf is about 2 kilograms. In order to form a beautiful loaf, you need to divide the dough into parts.

First you need to separate half a kilogram of dough for future decor. Decoration is a mandatory attribute of a festive look. Form a ball from the remaining dough.

In order for the dough not to stick to the baking sheet, it must be covered with parchment. After that, lay out the dough on paper. So that the dough does not dry out, it must be moistened with water. You need to do this throughout the baking of the wedding loaf.

Now preheat the oven, 200 degrees is the optimal temperature for baking. Decorations are made from the deferred dough, which must also be moistened with water so that they do not dry out.

We carefully attach the decor to the loaf so as not to crush the curly dough. Next, you need to mix a tablespoon of water with the yolk, and grease the surface of the product well. So the loaf crust will be shiny and ruddy.

Bread should be put in the oven and baked for an hour. When the dough is well browned, cover the loaf with foil. This is necessary so that it does not dry out in the oven.

In no case should you open the oven while the loaf is baking. Then the loaf will not settle, and will be high.

When the bread is fully cooked, open the oven so that hot air comes out, and let the product stand for a little more. Twenty minutes is enough.

Now that the loaf is finally ready, lay it out on a beautiful fabric or napkin and leave it overnight. It will be delicious in the morning.

We decorate the loaf

The traditional loaf must be decorated. So the look of the loaf will be more festive and elegant.

Today you can find many different ways to decorate and photograph a wedding loaf with various decor. But there are traditional designs and patterns for decoration, which we will describe below.

It must also be said that there are two ways in decorating a wedding loaf. We have described a method in which all decorations are attached to the loaf before baking in the oven.

You can also attach all the decorations when the loaf is ready. In order for the figures to hold well, you need to fasten them about 15 minutes before the product is completely ready. So the decorations will have clear shapes.

Good stable decorations can also be made from more pliable shortcrust or unleavened dough.

Wedding loaf recipes are very different, you can choose a recipe for baking, which will include several types of dough. You can decorate the loaf with various patterns from the dough.

The symbol of fertility - spikelets of wheat, are made from a piece of dough, which is rolled into a dense tourniquet. We make one end wide - it will be a spikelet, and the second thin - this is how the stem turns out. Such a decor is laid in a circle, and then with the help of scissors grains are drawn on the wide part of a piece of dough.

The traditional decor for loaves is braided braids. A pigtail of dough is laid out along the edge of the loaf, giving it a frame. In order to make a pigtail, a piece of dough is divided into three bundles, a braid is braided, and then fixed on a loaf.

To make leaves from the dough, which symbolize youth and prosperity, you need to cut rhombuses from a rolled sheet, and cut the edges of the figures into a Christmas tree.

You can also put bunches of viburnum on the loaf. These berries, as a symbol of abundance, will look very appropriate on wedding bread. We make thick small balls from the dough, lay them out in clusters and attach them to the surface of the product.

You can also make roses from dough. To do this, several circles need to be wrapped one into the other, and turn the edges outward. A blush flower decoration will carry beauty and prosperity.

You can also make swans from dough. To do this, as for a spikelet, divide the dough into two parts - the thin one will be the neck, and the thick one will be the body of the bird. From the narrow part of the dough, you need to form a beak and head, and lay out the wide part and cut the feathers with scissors, making small grooves on the edges of the dough.

If you decorate a loaf with swans, there must be two birds. This will symbolize the long life together of the newlyweds.

Even if you do not plan to bake a loaf with your own hands, in order to pay tribute to old traditions, think in advance where you can order a wedding loaf. A beautiful and lush loaf will be a wonderful decoration for the wedding table.

Photo of a wedding loaf