http___mezze.rs_puzici-sa-feta-sirom-bademima-i-suvim-grozdem__1.xml
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leftover In midwinter I have a habit of pressing carrots, oranges and ginger through a juicer when I'm feeling a little under the weather. 1 kg of carrots leaves 2 cups of dry carrot pulp behind. I add the pulp to bread mixes within 24 hours or freeze it for use in recipes later. If you don't make juices, substitute the leftover juicer pulp with regular grated carrots. This pulp is not as dry as the carrots from the juicer, but the recipe will still work just fine. 5 dl (500 g) buttermilk 50 g fresh yeast 1,5 tsp salt 2 tbsp honey 1 tbsp fennel seeds, coarsely crushed 5 dl (2 cups, US) grated carrots 1 dl (60 g) graham flour about 13 dl (850 g) wheat flour Stir the yeast, salt, honey and crushed fennel seeds into lukewarm buttermilk. Mix in the grated carrots and graham flour. Keep kneading and adding wheat flour until the dough is bouncy and elastic. This will take about 8 minutes. Cover and leave to rise at room temperature for 30 minutes. Turn the dough out onto a floured surface and knead it softly, for just a moment or two. Divide the dough in half. Roll each half into a rope. Cut each rope into 7 pieces. Shape each piece into an oval ball. Line two baking trays with parchment papers and place the rolls on them. Cover and leave to rise at room temperature for 30 minutes. With a sharp knife, score the rolls. Preheat the oven to 225°C. Bake for 15 minutes. Transfer to a wire rack, cover and let cool. no-yeast Sourdough Potato BreadJanuary 27, 2016 Sourdough Potato Bread is one of my all time favorites. I'll never get tired of it! It takes time to bake sourdough bread, but it's not difficult. I hope you'll try this recipe even if you haven't baked with sourdough before. You don't have a sourdough starter? You can easily make one with this recipe. That said, a word about salt. I usually apply salt sparingly, but this bread is the exception that proves the rule. Sourdough Potato Bread needs one tablespoon salt or it tastes like nothing at all. 2 breads First day, evening 1 dl (100 g) sourdough starter 3 dl (300 g) lukewarm water 3 dl (200 g) wheat flour Combine the starter, water and flour in a large mixing bowl. Cover with a tea towel and leave at room temperature overnight.the starter dough from the evening before Second day 400 g potatoes Second day 400 g potatoes 3 dl (300 g) lukewarm water (left from boiling potatoes) 1 tbsp salt 1 tbsp honey 1 tbsp caraway seeds about 12 dl (800 g) wheat flour Bring a pot of unsalted water to a boil. Add potatoes and cook until tender but still firm. Reserve 3 decilitres of water the potatoes were boiled in and let it cool. Peel and grate the potatoes. Blend the lukewarm cooking water, salt, honey, caraway seeds and grated potatoes with the starter dough. Add 6 decilitres of wheat flour. Knead vigorously for 5 minutes. Add the rest of the flour and knead at medium speed another 5 minutes. Cover and leave to rise at room temperature until doubled, this will take several hours. Turn the dough out onto a floured surface and sprinkle some flour on top of it. Use a dough scraper to assist you and fold the dough gently. Add some more flour if necessary. But, remember that the dough should be soft. Add just enough flour so you can shape it into two round loaves. Line two baking trays with parchment papers, place the breads on them, cover and leave to rise at room temperature. Don't score the breads. Let them tear apart in the oven and get a rustic-looking crust. Preheat the oven to 200°C. Bake for 30–40 minutes. Cover and let cool on a wire rack. oat Monday BreadJanuary 21, 2016 Sometimes it's nice to decorate an everyday bread. Even scientists have proved that food tastes better when it looks good – and the trick works on bread too. 1 bread 5 dl (500 g) cold water 1/3 package of fresh yeast (about 17 g) 1 tsp salt about 9 dl (450 g) multigrain flour (sämpyläjauho in Finnish) 1 egg a pinch of salt Stir the yeast and salt into the cold water. Gradually mix in the flours. Knead the dough until it doesn't stick to your hands. It takes about 8 minutes. Cover and leave to rise at room temperature for 2 hours. Add a pinch of salt into one egg and whisk slightly. The salt breaks down the globs, making the egg watery and easier to spread. Line a baking tray with parchment paper. Turn the dough out onto a floured surface and knead it gently. Divide the dough in half. Form one half into a round loaf and place it on the baking tray. Decorate the bread with the other half using the egg glaze as a glue. Cover and leave to rise at room temperature for 45–60 minutes. The dough has risen enough when it bounces back after the finger poke test. Brush the bread completely or partly with an egg. Preheat the oven to 200°C. Bake for 25–35 minutes. The bread is ready if it sounds hollow, when you knock on its base. Cover and let cool on a wire rack. Brolls are breads somewhere between small breads and large rolls. 3 breads 3 breads 2 dl (200 g) buttermilk 2 dl (200 g) milk 25 g fresh yeast 1 tsp salt 9 dl (600 g) wheat flour In a large mixing bowl, dissolve yeast and salt in buttermilk-milk mixture. Gradually mix in the flour and knead the dough until it's smooth and elastic. Cover and leave to rise at room temperature for 30 minutes. Turn the dough out onto a floured surface and knead about 3 minutes. Cut the dough into 3 pieces. Shape each piece into a large oval. Line a baking tray with parchment paper, place the rolls on it, cover and leave to rise at room temperature for 20 minutes. Preheat the oven to 200°C. With a sharp knife, make couple of slashes into each roll. Bake for 25 minutes. Cover and let cool on a wire rack. oat Angel RollsJanuary 05, 2016 The secret behind super soft Angel Rolls is moist dough. The number one rule is use as little flour as possible, only just enough to hold the dough together. The softness is incredible, but the taste comes second to none. The long rising allows the flavors to shine and the rolls taste delicious. 1 grated zucchini, about 7 dl (3 cups US) 25 g fresh yeast 1,5 tsp salt 2 dl (70 g) rolled oats 7 dl (700 g) cold water 7 dl (700 g) cold water 16 dl (1040 g) wheat flour Wash and grate a medium-sized zucchini. Stir the grated zucchini, yeast, salt and rolled oats into the cold water. Gradually mix in the flour and knead the dough about 5 minutes. Cover the bowl and put the dough in the fridge. After two hours, fold the dough gently. (Pull the side farthest from you up and towards you. Give the bowl a quarter turn and perform the same motion. Repeat this for a total of four times.) The second fold will be performed about two hours later, after which you can cover the bowl and let the dough rise overnight in the fridge. This is what your dough will look like in the morning. Now your faith is tested. The dough looks too wet to handle but don't add flour. Cover the bowl and put the dough in the fridge. After two hours, fold the dough gently. (Pull the side farthest from you up and towards you. Give the bowl a quarter turn and perform the same motion. Repeat this for a total of four times.) The second fold will be performed about two hours later, after which you can cover the bowl and let the dough rise overnight in the fridge. This is what your dough will look like in the morning. Now your faith is tested. The dough looks too wet to handle but don't add flour. Turn the dough out onto a floured surface and sprinkle some flour on top of it. Use a dough scraper to assist you and fold the dough gently. Cut the dough into 12 pieces. Coat each roll with flour. Line two baking trays with parchment papers and place the rolls on them. Cover with a tea towel and let rise at room temperature for an hour. Preheat the oven to 250°C. Bake for 12–15 minutes. Remove from the oven and let cool on a wire rack.
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SASTOJCI ZA TESTO 250 g brašna od spelte 1/4 kocke svežeg kvasca 1 kašičica šećera od šećerne trske 30 ml toplog mleka 125 ml tople vode 1 kašika maslinovog ulja 1 kašičica soli SASTOJCI ZA FIL 100 g feta sira 30 g suvog grožđa 100 g pečenih badema 1/2 kašičice belog luka u prahu 1-2 kašike mleka I JOŠ 1 umućeno jaje za premazivanje PRIPREMA Kvasac rastopite sa toplim mlekom i šećerom i ostavite par minuta da proradi. U činiju za mešenje stavite 100 g brašna. Dodajte kvasac i vodu. I dobro izmešajte. Dodajte ulje i so i opet izmešajte. Polako dodavajte ostalo brašno tako da testo bude meko, blago lepljivo. Mešajte varjačom. Kada više ne budete mogli da mešate varjačom, krenite rukom. Nastavite da dodavate ostatak brašna ali pazite da ne preterate. Možda će vam trebati malo manje ili malo više brašna. Kada testo postane meko ali se više ne lepi za ruke, mesite ga oko 10 minuta. Činiju nauljite maslinovim uljem i ostavite testo u njoj, na sobnoj temperaturi 1 sat tj. dok se testo ne uveća za duplo. Posudu prekrijte krpom ili prozirnom folijom. Dok testo raste pripremite fil. Iseckajte bademe i suvo grožđe i pomešajte sa feta sirom koji ste prethodno izgnječili. Dodajte 1-2 kašike mleka da smesa bude blago kremasta. Lagano pobrašnjavite radnu površinu i naraslo testo oklagijom razvijte u pravouganik debljine 0,5 cm. Testo premažite filom skroz do ivica. Urolajte po dužoj stranici. Valjak isecite na delove debljine 3 cm. Pužiće poređajte u tepsiju na koju ste stavili papir za pečenje (ili namazali puterom) tako da ostavite dovoljno mesta između kako se ne bi dodirivali. Prekrijte krpom i ostavite 45 minuta da odmore. Ili ih prekrijte prozirnom folijom i stavite u frižider. Kada budete hteli da pečete (ujutro ili sledeći dan) izvadite da se ugreje na sobnoj temperaturi oko sat vremena pa tek onda pecite. Uključite rernu na 180°C. Narasle pužiće premažite umućenim jajetom. Pecite u već zagrejanoj rerni, 30-35 minuta, dok se ne zarumene. Izvadite iz rerne da se prohlade. Pužići su najlepši ako se jedu isti dan ali su lepi i kada se sutra podgreju u rerni.