In Fergana, bakery manager Utkirjon Mamajonov, assisted by five apprentices, has baked a giant loaf of bread. They used 16 kilograms of flour, 3 kilograms of butter, and 3 liters of water.

To ensure the bread was not only tasty but also visually appealing, nuts and raisins were added and decorated with sesame seeds. The dough weighed more than 23 kilograms.

A special tool, rapida, was prepared to place the bread into the tandyr (a traditional clay oven). Additionally, masters ensured the large tandyr was in proper condition for baking.

Baker Utkirjon plans to bake an even larger loaf, weighing 50 kilograms, and intends to order a special tandyr.

After the bread was baked, the bakers weighed it again, and it came in at 21.5 kilograms, setting a new national record.

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Photos by Muqimjon Qodirov, UzA