In addition to the main culinary symbols of Easter - Merchant, cottage cheese Easter and painted eggs - the holiday is made to prepare other dishes. It is said that before the revolution in rich houses at Easter, forty dishes were prepared, by the number of days of fasting. On the table on this day and all week must be present meat dishes, greens, vegetables, yeast buns in the form of bunnies, lambs, doves, Easter bread. As an ornament on the Easter table, it is customary to put fresh young grass, small flowers bugistics, trees sprigs with leaves.
Easter bread
Ingredients: 2.5 cups of sifted flour, ½ cup of cream, 2 eggs, ½ glasses of raisins, ½ cup of sugar, 30 g of fresh yeast, butter, almond or sention.
Method of preparation: in warm cream to dissolve yeast. Raisins pour boiling water for 15 minutes. Then rinse and dry. Beat eggs with sugar, add 20 g (1 tbsp.) Creamy oil, mix. Pour cream, mix. Neat, small portions pour flour. Mix. Intervery raisins. Dough cover with a towel and leave for 2-4 hours. The dough should increase in volume 3 times. Dough divide into two parts (one else other). Of the greater form a ball and lay it out in the center with a lubricated oil shape. A smaller part of the test is divided into three parts, make sausages from them and weave the "pigtail". "Mopic" wrap the ball. Caparaway cover with a towel and leave for an hour for lifting. Lubricate bread with a yolk, sprinkle with sesame (or chopped almonds). Put the oven for 40 minutes to be heated to 180 degrees. After cooking, lubricate the cave oil.