Dissolve 1 packet or 1 tablespoon yeast
in 1/2 cup (125 ml) warm water.
Stir in 1 teaspoon sugar, 1 teaspoon salt, and two pinches of Saffron threads (Crocus sativus).
Let sit at room temperature until the yeast is bubbling furiously.
Add this to: 1 cup (250 ml) heated milk, 1/4 cup (75 ml) olive oil, 2 cloves crushed garlic (Allium sativum), 1 onion (Allium cepa), finely chopped, and 1/2 small bunch fresh chives (Allium scheonoprasum), finely chopped.
Form into either 2 loaves of bread or make circular or triangular buns. Place in greased bed pans (bread) or baking sheets (buns) to rise again. Heat oven to 160C or ~375F. Before placing bread or buns into the oven, brush each with an egg wash (1 egg mixed with 1 teaspoon water plus a few Saffron threads for color). Bake until brown and delightfully crispy.
You might have to sample one right away with some fresh butter (maslo), just to ensure to sample the perfection.
Ok, now that the bread is made and ready...it's time for the the stock base for the soup.
Disclaimer: This blog is not an official University of Minnesota or Fulbright Program blog. The views expressed are my own and not those of the Fulbright Program, the U.S. Department of State or any of its partner organizations, or the University of Minnesota.