we are ready to accept everyone, the beginning of the loaf, since ancient times bread starts with longoad already laid his hand on the field. cook harvester, i feel it like a pilot some kind of finger is a reaper, not up, stronger, bits, now his mission is to bake a real bun, wow, beautiful, good afternoon, oh, good afternoon, get me together, and yours, what ’s your name, and alina vasilievna, business masters, pros in this craft galina svetlova, a woman plowing at a culinary machine for about two decades, still girls. yano so tight , geta so adchuvanne, as you work with him, no wonder it seems, the earth is strong, bread, it’s the hell of the earth, you immediately need to sift the flour, byarytse , rash, lid, lid, palova yashche more everything is done, done, done, and so on, so that the bread turns out to be huge. in ancient times, the dough was kneaded on a scraped table with the help of fists, when it came up, the oven was heated until red, carefully swept with mercy, this is how the ancestors drove out evil spirits from the chimneys , well, squeeze the good, good, but don’t harm,