This traditional “Flower Valley” bread is a carefully crafted recipe that combines multiple types of dairy and precise folding techniques to develop a rich texture and complex flavor. The extended resting and layering process creates a tender crumb, while the decorative dough flowers add an elegant touch. Perfect for special occasions or everyday enjoyment, this bread showcases the art of thoughtful baking with simple, high-quality ingredients.
Flower Valley bread ingredients:
- 13 ¾ cups of flour
- 6 teaspoons of dry yeast
- 2 eggs
- 2 cups of yogurt
- 7 tablespoons of oil
- ¾ cup plus 2 tablespoons of lukewarm water
- 1 ¼ cups of warm milk
- 2 teaspoons of salt
- 2 teaspoons of sugar
Other ingredients:
- 1 cup (2 sticks) of butter
- 3 tablespoons of flour
- 1 egg yolk
- 1 egg white
Preparation
Mix sifted flour with yeast, then add salt, sugar, beaten eggs, yogurt, oil, water, and milk. Knead into a smooth, soft dough. Shape it into a half ball, cover with a clean kitchen towel, and let it rise. When the dough has risen, set aside a small portion on a floured surface. Knead the remaining dough, roll it out to about ⅜ inch thick, and spread 1/3 of the butter mixed with flour (3 tablespoons) over it. Fold like a book and let it rest for 15 minutes on a floured surface. Repeat this folding and resting process two more times.
Place the dough in a greased pan and spread it evenly to fit the pan’s circumference. Roll out the reserved smaller portion of dough very thin (about ⅛ inch), cut into small squares, make several cuts in each, and join three squares at a time. To join, brush two squares with whipped egg white, then press the third on top using a small round object. Arrange these “flowers” on the surface of the dough in the pan. Brush the spots where each flower is placed with whipped egg white. Repeat until the dough and pan surface are fully covered.
Brush the entire top with beaten egg yolk mixed with 3–4 drops of lukewarm water. Bake at 430°F for 10 minutes, then reduce oven temperature to 400°F and bake for another 10 minutes. Finally, lower the temperature to 350°F and bake for 20–25 minutes more, depending on your oven. Remove the bread from the oven, sprinkle with cold water, cover with a clean kitchen towel, and let it rest in the pan for 10 minutes. Remove from the pan, wrap in a clean towel, let cool, then serve.
