St. Martin`S Bread

Directions

1. 1
   Combine a half of warm water, yeast, 1 tsp flour and sugar in a small ball. Let stand 10 minutes.
2. 2
   In a large bowl, stir together the flour (leave 2-3 handfuls on the side for kneading or adding) and salt; add yeast, oil and rest of water with 2 beaten eggs. Mix to combine, adding more flour or water as necessary and knead the dough for about 10 minutes until dough is smooth and no longer sticky.
3. 3
   Place the dough in a lightly greased bowl. Cover the bowl and let the dough rise in a warm spot until doubled in volume about an hour.
4. 4
   Dust your counter with a little flour and turn the risen dough out on it.
5. 5
   Punch down the dough and divide into 27 (50-60g) portions, they should be a size little bit bigger that of a golf ball.
6. 6
   To shape into grapes, tuck the edges underneath to form a ball, and then roll the dough between your palms or on the counter until round. Leave 2-3 balls for leaves.
7. 7
   Arrange the balls on a baking sheet covered with parchment paper in the shape of a bunch of grapes; leaving some space between each bun, press the reserved 2-3 buns with the palm of your hand and cut into shapes for leaves.
8. 8
   Let the buns rise until they fill the gap 30-40 minutes.
9. 9
   Preheat the oven to 190 degrees C (375 degrees F).
10. 10
    Brush bread with egg yolk mixed with 2-3 tbsp water.
11. 11
    Bake until golden, 20-25 minutes.
12. 12
    Let cool on a wire rack.