http___themittenmom.com_no-knead-italian-bread_.xml
http___finirecepti.net.hr_priprema_focaccia-od-krumpira-s-rukolom-i-salamom__1.xml
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I’ve said it before, and I’ll say it again, my family loves bread. We love crusty artisan bread, soft Italian bread, dinner rolls, hamburger buns. We love it all. Because we love bread so much, I make it several times each month. I’ve tried a lot of different recipes in my search to find a recipe that is easy, doesn’t require a lot of preparation, and turns out good every time. I have finally found a recipe that is perfect. This no knead Italian bread has only six ingredients, takes a few minutes to throw together, and, best of all, requires no kneading. We’re hooked. No Knead Italian Bread Ingredients 3 cups flour (plus a little more for dusting) 1 teaspoon salt 2 teaspoons sugar 3 teaspoons yeast 1 1/4 cups water 1 teaspoon olive oil Directions Add sugar and yeast to water and mix well. Set aside for five minutes, until it begins to foam. In a large mixing bowl, combine the flour and salt. Combine the yeast mixture with the flour mixture. Using a wooden spoon, stir together. If the dough is too dry, add more water, one tablespoon at a time, until it is workable. Shape the dough into a ball, cover the bowl with a clean kitchen towel and move it to a warm place to let it rise for about 45 minutes. After 45 minutes has passed, punch down the dough and reshape it into a ball. Cover the bowl with a towel again and let it rise for another 30-45 minutes. To Bake Preheat oven to 375. Place a sheet of parchment paper on a baking sheet. Move the dough to the parchment paper and shape into an elongated football, making sure to taper the ends. When shaping the dough, sprinkle some flour around the edges of the dough to keep it from sticking to the parchment paper and to help stiffen the dough so you can shape it easier. Using a sharp knife, cut 3 diagonal slashes along the top of the bread. Using a pastry brush, lightly coat the outside of the loaf with olive oil. Bake for 30 minutes, turning the pan around halfway through baking to ensure even browning. How easy is that?
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- Almo Čatlak - 4 porcije - Srednje kalorično - Jednostavna priprema - Jelo sadrži meso Biljka krumpir potječe s južnoameričkih Anda, gdje su je Quechua Indijanci nazivali papa, a ako pripremite ovo jelo, svi će ga rado papati. - krumpir, 250 g kuhanog u ljusci - brašno, 400 g - sol, 1-2 žličice - svježi kvasac, 15 g - šećer, 1 žličica - sol, 1 žličica krupne - salama, 100 g - rukola, 100 g - ekstra djevičansko maslinovo ulje - sol - Mrvljeni kvasac, šećer i 80 ml mlake vode pomiješamo i stavimo na stranu 30-ak minuta da se napravi pjenica. Za to vrijeme ogulimo kuhani krumpir i protisnemo ga u zdjelu, prosijemo brašno i posolimo. - U sastojke dodamo pjenicu, i ručnim mikserom izradimo jednolično tijesto. Nakon 1-2 minute miksanja ulijemo žlicu maslinovog ulja i miksamo još 10-15 minuta. - Dobiveno tijesto odvojimo od stijenke zdjele, oblikujemo ga u kuglu, premjestimo ga u, uljem namašćenu, čistu zdjelu, pokrijemo prozirnom kuhinjskom folijom i ostavimo da se diže 2 sata. - Dignuto tijesto premjestimo na radnu površinu, premjesimo ga dlanovima da istisnemo zrak i od njega načinimo kuglu. - Lim za pečenje i radnu površinu posipamo oštrim brašnom, kuglu tijesta razvaljamo u okrugli oblik, premjestimo ga na lim za pečenje, prekrijemo kuhinjskom krpom i ostavimo da se diže 45 minuta na toplom mjestu. - Zatim u tijestu, vrhom kažiprsta utisnemo rupe udaljene 2-3 centimetra, kako bi dobili izvorni izgled jela, potom tijesto premažemo maslinovim uljem, posipamo krupnom soli i stavimo ga peći u pećnicu, zagrijanu na 220°C, 15-ak minuta. - Pečenu focacciu izvadimo iz pećnice, pokapamo ju maslinovim uljem, po njoj rasporedimo rukolu i salamu te poslužimo.