http___nourishproject.ca_pizza-dough-whole-grain-emmer-wheat.xml
http___finoitocka.blogspot.hr_2011_08_lepinja.html_1.xml
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Description Pizza dough is a great introduction to the art of bread making. You mix the yeast with honey and warm water, and in five minutes you can see how yeast works. Bubbles will start to form and soon, the water will be covered with a foam. This will give rise to the dough and if you set the dough in a warm place, it will double in volume within an hour. This is easy to mix with a wooden spoon and knead with your hands. Kids love making pizza dough too! Ingredients Instructions - Dissolve the honey in the warm water. Spoon the yeast in. Set aside, and let it “proof.” In five minutes, there should be foam on the top of the water “proof” that the yeast is fresh. - In a large bowl, whisk together the flours and salt. Make a well in the centre, and pour in the water/yeast mixture. Mix with a wooden spoon until it comes together as a dough. - Lightly flour a work surface and your hands. Take the dough out of the bowl and knead about 20 times. Smooth it into a ball and lightly coat it with 1 tbsp of olive oil. Place the dough in a clean bowl and cover with a clean cloth. Set aside somewhere warm for one hour. The dough will double in size. - Preheat the oven to 425 F. Prepare your pizza toppings. Prepare a baking sheet with a light coating of oil and a dusting of corn meal. Place the pizza on top and lightly brush with olive oil. Allow the dough to rest and rise again for 1/2 hour, or up to 1 hour. - Bake for 10 minutes, then remove from the oven and add the toppings. Finish baking in the oven until the cheese is melted and golden brown. Export to: - Print View
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Lepinja Sastojci: 1 svježi kvasac 1/2 šalice tople vode 3 šalice brašna 1 1/4 žličice soli 1 žličica šećera 1 šalica mlake vode Priprema: Rastopite kvasac u 1/2 šalice tople vode. Dodajte šećer i miješajte dok se ne otopi. Ostavite 10 - 15 min dok kvasac ne odreagira. U velikoj zdjeli umiješajte brašno i sol. U sredini napravite malo udubljenje i u njega istresite otopljeni kvasac. Polako dodajte 1 šalicu tople vode i miješajte drvenom kuhačom dok smjesa ne postane elastična. Tijesto istresite na pobrašnjenu površinu i ostavite da se odmara oko 10 - 15 min. Tijesto tada više neće biti zbijeno i elastično. Obložite veliku zdjelu sa slojem ulja i stavite tijesto u posudu. _Zatim okrenite tijesto naopačke, tako da cijelo bude nauljeno. Ostavite da se diže na toplome oko 3 sata, dok mu se veličina ne udvostruči. Kada se tijesto diglo, urolajte ga u "zmiju" i razrežite na 10 do 12 manjih dijelova. Dijelove uobličite u loptice i položite na pobrašnjenu površinu. Ostavite da odstoji još oko 10 min. Zagrijte pećnicu na 260°C, a žicu na koju ćete položiti tepsiju postavite na najnižu razinu (na dno pećnice). Tepsiju također prethodno zagrijte. Svaku kuglicu tijesta razvaljajte u krugove tako da čine lepinju. Svaka lepinja bi trebala biti 12 - 15 cm u promjeru, debljine oko 0,5 cm. Svaku lepinju pecite oko 5 minute, dok se ne napuhne. Zatim je okrenite i pecite je još oko 2 min. Ponovite postupak za svaku lepinju. Napomena: U kutiji za kruh lepinje mogu stajati oko tjedan dana. Pretplati se na: Objavi komentare (Atom)