Yeast (fresh) stir with sugar until liquid, add water (warm) and mix. Leave for 10-15 minutes to activate the yeast.
In a bowl, sift 100 g of flour, add salt, butter, kefir (warm) and yeast solution.
Beat the mass for 3-4 minutes using a mixer, until a homogeneous viscous dough is formed.
Gradually sift the remaining flour (flour may need a little more or less, so add the flour gradually).
Knead the dough and knead it for at least 7-10 minutes.
Cover the bowl with cling film and put it in a warm place for 1 hour.
After an hour, knead the dough and leave for another 30 minutes.
Roll out the dough into a rectangle.
And roll it up into a tight roll, tuck the edges in, and seal the seam well.
The finished roll is slightly rolled, giving it the shape of a loaf.
Put the blank on parchment, seam down, cover and leave for 1-1. 5 hours.
The oven should be warmed up to 220-240 gr together with the baking sheet.
When the loaf comes up, carefully lubricate it with water and make incisions (it is better to do it with a razor blade).
Put the parchment with the blank on a hot baking sheet. Put a container on the bottom of the oven and pour a glass of boiling water into it.
Bake the first 5-7 minutes with steam, then remove the container with water and bake for 20-25 minutes.