http___www.kuhaona.com_2014_10_palentenjak__1.xml
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Where I come from, when you put corn grits into bread, the bread is called frmentenjak (kukuružnjak), and when you put cooked polenta (left over from the day before), then the bread is called palentenjak. It is distinguished by a wonderfully soft and fluffy structure, and durability that lasts for several days, and it is also excellent as toast! People used to be in want of bread, and so they did not squander it nor cut it in big pieces, but they saved it on every slice. They also did not bake bread every day, but only maybe two times a week. Baked bread or unleavened bread would be wrapped in a white tablecloth and would be kept in a drawer of a china cabinet or a kitchen cabinet, many times even locked under a key, because as the old folks would say, “children could eat the devil himself”. Bread used to be baked also out of rye flour, wheat flour or wheat flour mixed with barley flour, and in times of great trouble, such as war and hunger, they would put cooked potato or a handful or two of corn flour. Bread was also made with sord apple or wild medlar, and so a handful of flour would be saved. Lidia M. is writing about this simple and delicious bread from Kvarner cuisine. Ingredients 200 ml (6.80 fl oz) lukewarm water 20 g (1.50 tablespoons) fresh yeast 420 g (14.70 oz) smooth flour 1 teaspoon salt 220 g (7.70 oz) cooked polenta 1 tablespoon olive oil butter for the baking mold Preparation Dilute the fresh yeast in lukewarm water. Mix the soft flour with salt, crumble the cooked polenta (mildly hard) into the flour, add water prepared with yeast. Mix the ingredients with electric mixer (spiral endings) until you get homogenous pastry. When mixing is half done, add olive oil. Cover the pastry with the food wrap and let it rise in a warm place for about 45 minutes, until the volume doubles. Put the yeast-risen pastry onto a floured surface, flour it and fold several times from left to right and from up towards down until you form a loaf. Put the pastry into a buttered loaf-like mold (25 cm/9.84 in) and let it rise again, covered on a warm place. Bake on the 2nd level in an oven previously heated to 220°C (428°F), reduce the temperature to 200°C (392°F) and bake for 30 to 40 minutes. Sprinkle the baked bread with water, take it out of the mold, wrap in several layers of a kitchen towel and leave it on the oven rack until it is cold. Advice Mix the pastry with 400 g (14 oz) flour, adding the remaining flour in the end, so that it does not stick to your hands. Preparation time 80 minutes
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U mojem kraju kad se u kruh umiješa kukuruzna krupica – palenta, kruh se naziva frmentenjak [kukuružnjak], a kad se umijesi kuhana palenta (od prethodnog dana), onda se kruh naziva palentenjak. Krasi ga prekrasna, mekana, napuhana struktura i trajnost od više dana, a odličan je i kao prepečenac! Nekada se oskudijevalo u kruhu pa se nije njime razbacivalo niti obilato rezalo, već se štedjelo na svakoj šniti. Kruh se nije pekao svaki dan, nego tek možda dva puta tjedno. Pečeni kruh ili pogača bi se umotala u bijeli stolnjak i čuvala u ladici vitrine ili ormara, mnogo puta i pod ključem jer bi djeca “i vraga pojela”, kako bi znali reći naši stari. Nekada se kruh pekao od raženog, pšeničnog brašna ili pšeničnog brašna pomiješanog s ječmenim brašnom, a u vrijeme većih nedaća, kao što su bili rat i glad, u kruh se znalo umijesiti i kuhanog krumpira ili šaku, dvije kukuruznog brašna. Mijesio se kruh i s oskorušama ili divljim mušmulama te se tako prištedjelo šaku brašna. O jednostavnom i finom kruhu primorske kuhinje piše nam Lidia M. Sastojci 200 ml mlake vode 20 g svježeg kvasca 420 g glatkog brašna 1 žličica soli 220 g kuhane palente 1 žlica maslinova ulja maslac za premazivanje kalupa Priprema U mlakoj vodi otopite svježi kvasac. Glatko brašno pomiješajte sa solju, u brašnu razmrvite (srednje tvrdu) kuhanu palentu pa dodajte pripremljenu vodu s kvascem. Sastojke miješajte električnom miješalicom (spiralni nastavci) dok ne dobijete homogeno tijesto. Na pola miješanja dodajte maslinovo ulje. Tijesto prekrijte prijanjajućom folijom pa ostavite dizati na toplom mjestu oko 45 minuta dok se volumen ne udvostruči. Dignuto tijesto stavite na pobrašnjenu površinu, pobrašnite ga, pa nekoliko puta preklopite s lijeva na desno i od gore prema dolje dok se ne formira štruca. Tijesto stavite u maslacem premazan duguljasti kalup (25 cm) pa pustite pokriveno na toplom mjestu da se ponovo diže. Zatim pecite na 2. razini u pećnici, prethodno zagrijanoj na 220°C, smanjite temperaturu na 200°C i pecite 30-40 minuta. Pečeni kruh pokapajte vodom, izvadite iz kalupa, umotajte u više slojeva krpe pa pustite na rešetki od pećnice dok se ne ohladi. Savjet Tijesto zamijesite s 400 g brašna pa na kraju postepeno dodajte preostalo brašno tek toliko da se ne lijepi za ruke. Vrijeme pripreme 80 minuta