- Dissolve the yeast in 1 cup water.
Prepare a well in the center of the flour, add the yeast
mixture, the salt, oil and egg white. Mix dough together with a
fork or with your hands, then incorporate the flour. Add the
balance of the water, 3 cups, a small amount at a time and mix
this into the dough. Dust with flour if necessary to form a
soft, moist dough that nevertheless can be handled. Knead for 5
minutes. Cover with a plastic sheet or towel and let rise in a
warm spot for 45 minutes to double in size.
- Prepare the two styles of bread.
Punch down the dough ball. Cut it into halves to be made into
the randa style. Divide the other half into 3 equal pieces to be
made into the parakh style. Dust with flour to enhance easy
- Lightly oil a rectangular metal
tray (a jelly-roll tray will do) about 12 X 20 inches. Place the
larger ball in the center of the tray and press it down to the 4
corners with your fingers to prepare the randa style. Push a
design into the dough with 4 fingertips by making a border 1½
inches in from the edge of the tray and ½ inch deep. Press this
border in all around the entire dough sheet. Press an
indentation in a straight line in 3 places the length of the
tray from border to border, so that the design will consist of a
dough sheet. Let rise for 15 minutes.
- Paint the top of the loaf
completely and generously with the egg-yolk glaze. Bake on a
rack in the center of a preheated 500 degrees F. oven for 20
minutes. Remove the bread and turn out on a rack to cool.
- To prepare the parkakh style: Oil
a round cake or pie tin 8 to 10 inches in diameter. Take the 3
dough pieces indicated in step 2 and push them down to the edges
of the 3 round tins. Take the parakh (a hand puncture 3 inches
in diameter made of several concentric rings of dull-tipped pins
held together in a wood handle) and press it firmly into the
center of the dough almost to the bottom to shape a rosette
design. It also prevents the dough from rising high at the
In the absence of the parakh, make a
design by puncturing the dough with the tines of a fork in a
3-inch-round circle. about 12 times. Paint the parakh generously
with the egg glaze and bake in a 500 degrees F. oven for 20 minutes
(as for the randa style). Remove and cool.
Note that the parakh may also be made
with a large dough ball equal in quantity to the randa loaf. Use a
large round pan of 12 to 14 inches in diameter. In this case the
rosette design is made 6 times, once in the center and 5 times in
satellite rosettes around it. Bake as directed for all styles.