Bulgarian ritual bread

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Bulgarian ritual bread

There is no festival in the Bulgarian folk culture which can be celebrated without making ritual bread. The ritual bread is distinguished from ordinary bread or round loaf in its form, way of preparation and decorative elements. To make it, the largest and purest wheat grains were taken. The flour was sieved three times and the dough was made with "silent" water - one brought by a maiden in absolute silence. Flowers and herbs were soaked in this water. The ritual bread was worked up by a young girl or recently married young woman. The form of the ritual bread was round, but in some cases it could be oval or elongated. Different objects were depicted on top of the bread - images ranging from suns to pens or gardens. The ritual bread was consecrated by incensing and broken cross-wise. Several pieces were usually left as offering to God. People also used to bury pieces of the ritual bread near their pens or cornfields hoping that the year would be fruitful and rich. Nowadays the Bulgarian people are not accustomed to preparing ritual bread in their everyday life, but making round loaves is still a widespread practice throughout the country. Here follow several recipes for preparing round loaves that you could use on occasions of religious or official holidays.

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BATHED ROUND LOAF

Ingredients 500 g flour
10 g yeast
1 tea cupful of fresh milk
2 eggs
1 teaspoonful of sugar
1 spoonful of vegetable oil
salt to taste


Directions:
Dissolve the yeast in a small amount of tepid water and let it rise. Mix the flour, the milk, the egg whites, the vegetable oil, the sugar and the salt and then add the yeast. Shape a ball of the soft dough thus produced. Wrap it in a cheese-cloth and soak it in a large vessel full of water.
Take it out when it comes to float. Spread it in a baking dish buttered beforehand. Punch the loaf with a fork several times and spread the egg yolk on top.

Bake it on a medium oven. After taking the bread out, cover it with a moist cloth in order to prevent its crust from getting too hard.

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HONEYED ROUND LOAF

Ingredients 1 kg flour
1 spoonful of salt
honey


Directions:
Mix the flour with the salt and some tepid water to work up a smooth and elastic dough.
Spread it in a thin layer of 2-3 cm on a buttered baking dish.

Perforate it with a fork and bake it in a previously heated oven. When it gets ready, spread an abundant amount of honey on the loaf.

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SMALL FLAT LOAVES WITH CHEESE

Ingredients 1 kg flour
3 tea cupfuls of crumbled cheese
500 g yoghourt
3 eggs
100 g butter
1 teaspoonful of baking soda


Directions:
Add the eggs, the cheese and the yoghourt - in which the baking soda has been dissolved - to the flour.
Knead the mess and then divide it into 15 balls.

Make a flat loaf of each ball, shape a hole in its middle and put a small pat of butter in it.

Arrange the loaves in an oiled tin and bake them on a medium oven.

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