In a large bowl, dissolve yeast in 1 cup warm water. Stir in corn syrup and set aside for 5 minutes until yeast mixture foams. If after 5 minutes yeast mixture has not started to foam, the water is too cold or too hot or the yeast is too old. Discard the yeast mixture and try again.

Add 2.5 cups flour to the yeast mixture, a little at a time, and beat with a spoon until smooth. Stir in salt

Set bowl in a warm place, cover with a cloth towel, and let rise for 30 minutes. Add 2 to 3 more cups flour, a half cup at a time, stirring after each addition. When dough becomes difficult to stir, turn out onto a floured surface and knead in flour with your hands until dough is stiff but still slightly sticky. Form dough into a ball.

Wash and dry a bowl. Place dough in the bowl, cover with a cloth towel, and set in a warm place. Let rise for 2 1/2 to 3 hours or until dough almost doubles.

Turn dough out onto floured surface and, with floured hands, form into a loaf. Place loaf in a well-greased 9" x 5" baking pan, cover tightly with plastic wrap, and return to warm place to rise for 1 hour.

Preheat oven to 350^o.

Bake for 30 to 35 minutes. (Bread will not brown much.)

Makes 1 loaf

Yeast dough for pies

1 kg wheat flour
1 1/2 glass of water
1 glass of warm milk
1 tsp salt
1 tbsp sugar
2 eggs
100 g butter
25-30 g yeast

Pour 1/2 kg of flour into an enameled saucepan, add the yeast, diluted in warm water (1 1/2 glasses) and mix the dough. Cover the saucepan with a cotton napkin and put it into a warm place to rise.

In 1.5 - 2 hours when the dough rises, add 2 eggs, salted and sugared warm milk and the rest of the flour. Knead the dough thoroughly. Strew the cooking table/board with flour, put the dough on it and knead the butter into it. Beat the dough till it stops sticking to your hands.

Put the kneaded dough back into the pan, strew it with some flour and leave it for two hours to rise.

Mushroom pie

Slice mushrooms to make the stuffing. Dice up onion and fry in oil till brown, add mushrooms and fry them together. Spice the mixture.

The dough is halved. Roll one half into a rectangular 15 mm thick, arrange on a baking tray greased with oil. Put away in a warm place and leave to rise. Roll the second part into the same form and leave it to rise a bit.

Place the prepared stuffing carefully on the lower part; cover with the upper one, squeeze the edges together. Garnish the pie face with figures cut from bits and ends applying egg grease at the bottom. Put the pie into a warm place and let it rise. Before baking make a few pricks with a fork to let out steam, and grease the pie surface with an egg.

Bake the pie in the oven at 210-230^oC for 30-40 min till it is brown. Envelop the pie in a cotton napkin and leave it for 15-20 min to let the upper rind come down. After that, grease the surface of the pie and cut it into portions.

In the same way you can cook a cabbage pie

Cabbage Pie (stuffing)

700 g fresh white cabbage
2 eggs
4 tbsp fat or vegetable oil
salt to taste

Wash the cabbage and remove its stalk and hard upper leaves. Chop the cabbage and put it into a greased pan. Fry till half-ready.

Add hard-boiled and chopped eggs, salt and mix everything thoroughly.

Cook the pie in the same way as the mushroom pie.

The cabbage pie is really great when served with fresh milk!

Honey Pie

For the stuffing:
1 glass of honey
200 g butter
1 glass of nuts
3 eggs (one of them for the grease)

Cut the yeast dough into 3 pieces, with one part bigger than the others. Form the bigger part into a round flat cake and put it on a pan greased with butter. Roll a strap of the smaller part of dough and place it along the edge of the pie, so that the honey would not seep.

Make the stuffing: heat the honey with butter till the mixture is liquid, let it cool to 25-20 C, and then add 2 eggs and chopped nuts. Whisk thoroughly.

Evenly place the stuffing on the dough cake. Make figures from the rest of the dough in the shapes of flowers, leaves and twigs and put them on the pie., leave for 20-30 min to rise and bake in the oven at 210-220 C for 25-30 min. Before baking, grease the surface with custard.

In the same way you can cook an apple pie.

Bliny (Thin Pancakes) with Caviar

For the Dough:
2 cups fresh milk, 2 or 3 eggs, 1 Tbsp sugar, 1/3 tsp salt, 2 Tbsp vegetable oil

Beat eggs and sugar until frothy, add milk, pouring it in a thin jet, without interrupting to stir. Add flour, then pour vegetable oil and mix quickly. Pour the resulting homogeneous batter in a thin layer to the hot pan greased with oil and bake the pancakes on both sides. Hot blini are to be served immediately with red and soft caviar, melted butter and champagne. Hot blini are no less good with vodka.

Curdle pancakes

Prepare the pancake dough. Make the filling: grate curdle through a sieve, add 1 egg, sugar, vanilla and salt to taste and mix well. Place the filling into a fried pancake, and roll it as envelop. Fry the patties on both sides till they are golden-brown. Serve with sour cream or jam.

Kulebyaka

The name of this kind of pie is often found in works of Russian writers. This superlative dish was introduced by French Chefs in Russia, shortly after the War of 1812. It is a famous dish, and fully deserves its acclaim.

Method:

Roll out baker's dough 1cm thick and cut it into stripes 18-20cm wide. Then take each of the stripes, put stuffing in the middle of a strip and join its edges.

After kulebyaka has been formed, put it upside down and leave it for a while. Then blend and bake it. To serve kulebyaka slice it into small portions about 100-150g each.

Ingredients:
flour -300, margarine - 200, blend - 25, lemon's juice - 0,4, water - 120, salt - 4, stuffing (eggs and bulb onion, meat and onion, mushrooms, sauerkraut, etc.) - 500.