http___malakuvarica.blogspot.com_2014_12_posna-pogaca-hleb.html_1.xml
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I translated what it says in the description on the site. "The Yeast Master Bakery PANEANGELI is dehydrated yeast is made from fresh yeast, which has been removed from the water to make it last longer, and thus is more practical of fresh yeast, because it deteriorates in a few days but kept for more than a year. The master baker yeast requires the leavening of the dough before baking. E 'therefore suitable for all sweet and savory products that require a slow natural leavening, such as pizza, calzone, focaccia, breads, pastries, donuts, baba, Savarin, braids and chamberlains. The great merit of the master baker yeast is in its use is practical to use because it shall not be dissolved, or reactivated in the water, but it should be added directly to the flour with two teaspoons of sugar: the mixture is left to rise out of the oven in a warm place covered with a damp cloth until doubled in volume (20 minutes for the dough and salt dough about 40 minutes for cakes)." This is the "Pizza Margherita" recipe on the site. For the dough 400 g white flour 1 packet of yeast or master baker PANEANGELI 1 cube of fresh yeast PANEANGELI 10 g sugar (2 teaspoons) 1 heaping tablespoon of salt 2 tablespoons olive oil 250 ml warm water (37-40 °). To cover: 400 g chopped tomatoes 250 g cubed mozzarella 8 tablespoons olive oil 5-6 basil leaves salt "Knead the dough on floured table top for at least 10 minutes, with the enlarged fists, rewind and then dropping it on the table. Put the dough in floured bowl, cover with a damp cloth and place in a warm place to rise until its volume will be doubled (40 minutes if you used the yeast master baker). Divide the dough into two loaves leavened much the same, lay them to form two disks with a diameter of 32 cm and place in 2 pizza trays (diameter 32 cm) greased with 2 tablespoons of olive oil each. Spread on each disk, leaving a blank border of 1 cm, half the tomato sauce and mozzarella. Season with salt and add the basil and 2 tablespoons of oil broke. Bake the pizza for 15-20 minutes in the preheated oven of medium and low (electric: 200-210 ° C, ventilated: 190-200 ° C, gas: 200-210 ° C), alternating the position of pans halfway cooking." This is what is says in the first window under the recipe. Yeast with Master Baker PANEANGELI: Sift the flour into a large bowl and stir in the yeast master baker. At the center of the pile practicing a hole and pour sugar, salt and oil. Mix everything with the help of a fork, adding a little 'time to warm water. The other window is for fresh yeast: With fresh yeast PANEANGELI Dissolve the fresh yeast in 50 ml of warm water. Sift the flour into a large bowl. At the center of the pile practicing a hole and pour the yeast, sugar, salt and oil. Mix everything with the help of a fork, adding a little 'time to the remaining lukewarm water. Hope this helps.
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Posna pogača - hleb Potrebno je: Način pripreme : - 20 g svežeg kvasca - 400-500 g brašna (300 g glatkog brašna + 100 oštrog brašna + 2 kašike kukuruznog brašna) - 2 1/2 male kašike soli + 1 mala kašika šećera - 50 ml ulja - 250 ml tople vode - 50-100 g margarina - Sveži kvasac , kašičicu šećera i brašna preliti s 50 ml tople vode i poklopiti ; ostaviti 5 minuta da kvasac zapeni - u posudu nasipati ostatak tople vode, ulje i nadosli kvasac a zatim dodati polovinu brašna, so i ostatak brašna ( obratiti pažnju da so nikada ne dođe u direktan dodir s kvascem) - umesiti glatko testo; mesiti desetak minuta , dodati još malo brašna ako je potrebno - Prekriti salvetom posudu s testom i ostaviti na toplo mesto oko 30 min - radnu površinu posipati brašnom, valjkom zazviti testo u veći krug debljine 0,5 cm i kalupom (8cm) vaditi krugove - okrugli plitki kalup (24 cm) dobro namazati margarinom i posipati brašnom - na svaki krug staviti malo margarina, presaviti po sredini i ređati u kalup sl. - ponovo salvetom prekriti testo u kalupu i ostaviti na toplom mestu oko 40 min. - pre pečenja premazati uljem i vodom (2:1 ) - rernu zagrejati na 200 °C , posle 10 minuta pečenja smanjiti temperaturu na 180°C i peći pogaču da blago porumeni još 20-30 minuta - pečenu pogaču poprskati s malo vode , prekriti salvetom i ostaviti da odstoji bar 30 minuta pre posluženja