This is a Bulgarian recipe for old-school tear and share bread, kneaded and beaten by hand. No electric mixer is used at any step. Dough is enriched with milk and eggs. The exact method of kneading includes a step, commonly known as the ‘French method of kneading bread’, which requires some more efforts than the traditional kneading way.
The bread produced this way is heavier, has a denser texture and a ticker crust.
