Korovai

Method

Dissolve fresh yeast with sugar in warm water and allow to foam for ten minutes. Mix flour and salt in a large bowl, then make a well and pour in the yeast mixture. Knead for ten minutes until smooth, incorporating soft butter and caraway seeds halfway through. Cover and prove in a warm place for ninety minutes until doubled in size. Knock back the dough and shape into a large round loaf, placing it seam-side up in a flour-dusted banneton or bowl. Prove again for forty-five minutes. Turn onto a baking stone or tray, score the top in a decorative cross pattern, brush with water, and sprinkle with poppy seeds. Bake in a preheated 220°C oven for forty minutes until golden and hollow-sounding when tapped.