26 November 2012

BRAIDED LOAF

Sastojci:
300 gr oštrog brašna
150 gr integralnog brašna
1 prepuna kašičica suvog kvasca
1 kašičica soli
1 kašika ulja
350 ml tople vode


U veliku činiju sipati vodu, dodati kvasac i mešati da se kvasac rastvori, a zatim dodati sve ostale sastojke i zamesiti mekano testo koje se ne lepi za ruke. Nastaviti sa mešenjem testa još nekih 10ak minuta, dok se ne dobije potpuno elastično testo. Pokriti testo providnom folijom i ostaviti ga par sati na toplom mestu, da se udvostruči.
Nakon što je testo naraslo, lagano ga premesiti, podeliti na tri dela i formirati tri duge trake od testa, napraviti pletenicu, pa prebaciti na pleh obložen papirom za pečenje ili silikonskom podlogom. Ponovo ga prekriti nauljenom providnom folijom i ostaviti da se ponovo udvostruči. Naraslu veknu peći u unapred zagrejanoj rerni, na 220˚C, oko 30 minuta.
BRAIDED LOAF

Ingredients:
300 grams strong white bread flour
150 grams wholemeal flour
1 heaped teaspoon active dried yeast
1 teaspoon salt
1 tablespoon oil
350 ml warm water

Pour the water into bowl, add the yeast and swirl until it is dissolved, then add all of the other ingredients. Knead the dough until a smooth stretchy dough has formed (this will take about 10 minutes). Cover with cling film and leave in a warm place for a few hours. It should more than double in size.
Turn the dough out onto a floured board and gently knock the dough back. Divide the dough into 3 and roll into strips 30cm long. Place a silicon mat or a sheet of baking paper on a baking tray, line the dough strips up and braid it, tucking the ends under.
Cover with a sheet of oiled cling film and leave somewhere warm until doubled in size again. Bake the braided loaf in a preheated oven at 220˚C (gas mark 7; 425˚F) for about 30 minutes.

5 comments:

  1. Nema do domaćeg kruha, a inače je oblik odličan i takav skoro i najviše volim jer onda mogu onako "po domaće" rukama uzimat komad po komad :)))

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  2. I love how soft and chewy the bread looks. It's beautiful.

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