Ukrainian Garlic Bread

• 1 tablespoon fresh yeast
• 2 ounces warm water
• 1 teaspoon caster sugar
• Scant 1 cup strong white flour, plus extra for dusting
• 1 1/2 tablespoons wet (new) or regular garlic, crushed
• 3 tablespoons sunflower oil, plus extra for oiling
• Lightly beaten duck (or chicken's) egg, to glaze
• fine sea salt
• Half a bunch of parsley, finely chopped

1. First make a "sponge," which is a type of yeasty starter.
2. Dissolve the yeast and sugar in the measurement water (make sure it's blood temperature hot water would kill the yeast!).
3. Add half of the flour and mix roughly.
4. Cover with clingfilm and leave to proof in the refrigerator overnight.
5. The next morning, add the rest of the flour and 1/2 tablespoon of fine sea salt to the starter and knead on a well-floured work surface until the dough is smooth and comes away from your hands easily.
6. Meanwhile, preheat the oven to 425F.
7. To make the basting oil, simply stir the crushed garlic through the oil with a small pinch of sea salt and let it infuse.
8. When the pampushki look plump and ready, brush them generously with some beaten egg to glaze and bake them in the oven for 20-25 minutes or until they form a glistening golden crust.
9. Take them out and baste them with the garlic oil.
10. Serve immediately.

fresh yeast, water, caster sugar, white flour, regular garlic, sunflower oil, egg, salt, parsley

Taken from www.foodrepublic.com/recipes/ukrainian-garlic-bread/ (may not work)