st. elisha, since he is the head of this monastery and i begin work, let’s begin work, judging by everythinguminated, there is a blessing, i even see that you kneaded the dough in advance, it is already running away, let's take it out and... give it the desired shape, today we have the mother of god bread, it contains flour and a special altar leaven, i've never heard this before. during the week of the cross we bring water and flour to the altar, during the liturgy for two days this combination of water and flour turns into this option, with this we work throughout the year. the dough is ready, all you have to do is knead it. put it in the form like this like our monastery laurel was before, bay leaf, laurel will be soon, we started baking bread in a tray on a bay leaf, this mold is laid out with a bay leaf, you put it to bed so gently, as if a child was sleeping, i ’ve been working for how many years, wait, work up an appetite and taste the fruits of your labor exactly an hour later. excellent flavored bread. before we cut it open and try it, i'd like us to evaluate its external quality. h

st. elisha, since he the head of this monastery and i begin work. let's start work, apparently, everything is already illuminated here, there is a blessing, i even see that you kneaded the dough in advance, it is already running away, let's get it out urgently and give it the desired shape, today we have the mother of god bread, it contains dough it's ready, all that remains is to knead it and put it in the mold, since our lavra monastery was before, the lavra will be soon, we started baking bread in a tray on a bay leaf, this mold is laid out with a bay leaf, you put me to bed so gently, as if i were a child , i’ve been working for many years now, all i have to do is wait, work up an appetite and in exactly an hour taste the fruits of my labor, excellent. fragrant bread. before we cut it open and try it, i'd like us to evaluate its external quality. how do you rate this crust? well, a four. lena took off the ball for blowing up the crust. this is a technological flaw, but the monastery turns a blind eye to it. for local consumers, taste and aroma a

st. elisha, since he is the head of this monastery and i am starting work, let’s start work, apparently everythingted here, there is a blessing, i even see you kneaded the dough in advance, it is already running away, let's get it out urgently give it the desired shape, today we have the mother of god bread, it contains flour and a special altar leaven, i was like that before. i haven’t heard that during the week of the cross we bring water and flour to the altar and during the liturgy for 2 days this combination of water and flour turns into this option, with this we work throughout the year. the dough is ready, all you have to do is knead it and put it in the mold. since our monastery had a laurel before, a bay leaf, there will be a laurel soon, we started singing... bread in a tray on a bay leaf, here this mold is laid out with a bay leaf, you put it to bed so gently, as if a child was asleep, i have been working for many years, all i have to do is wait, work up an appetite and in exactly an hour taste the fruits of my labor, excellent aromatic bread, before we cut it... let's try , i would lik