Bread of Pannonian Basin – 2015, aug.20
The huge bread was made by 5 bakers from different countries neighboring Hungary, where major Hungarian minority lives. Diószegi László, master baker from Saint George guided the process He also made several attempts in the past to bake huge breads.
The bread was baked with the occasion of Hungarian national day in Szolnok, Hungary. The ingredients were also brought from different part of the Pannonian Basin. The baked bread was sanctified and it was distributed among the celebrants. Another bread of similar size and composition was sent in the morning in Transylvania, Romania, with the occasion of “Cluj Hungarian Days”. It took about six and a half hours at 430 degrees Celsius to bake the bread. Therefore a thick burned crust was formed, which after a few minutes of cooling it was removed with a specially crafted scraper.
