There is nothing more simply, than to go to shop and to buy any bread on the taste. But as the house in which it smells of a hot bread is cozy. As the childhood smell aroma of fresh bread brings heat, a cosiness, carelessness and tranquility to life.
Bread - the main recipe:
- water - 330 ml
- flour - 4.25 glasses
- a yeast powder - 3 tsps.
- salt - 1 tsp.
- sugar - 1 tablespoon.
- vegetable oil - 2 tablespoons.
Process doughing is quite simple and doesn't take a lot of time. All dry products have to be room temperature, water - warm, but not hot. Separately water with vegetable oil mixes up. In this mix the dry-mix of flour, yeast, sugar and salt is put. Knead a soft sticky dough and leave it in the warm place on 1 - 1.5 hour. Cover a bowl with the test at the same time or food wrap.
From the test form various grain products. Time of baking depends on the product size. For example, stick-typed baked products are baked in total 15 minutes, more volume loaf of bread can be baked 30 minutes. Furnace temperature - 200 - 220 degrees, and in certain cases can increase up to 250 degrees.
For preparation of bread it is possible to add seeds, dry herbs, spices to a dry-mix, and in the course of mixing of the test it is possible to add pieces of vegetables, fruits, for example, of onions or olives.
In some cases time of a rasstaivaniye of the test can borrow till 12 o'clock. So the Roman chiriola, French baguettes, etc. are preparing. At the same time also process of baking of products when in the middle of process in an oven the container with water is put differs, and temperature increases. It, in combination with the perekisshy test, gives a pore soft air structure of finished bread and, at the same time, a crisp.
East bread
Has mainly the form of flat cakes of various thickness and various dough composition. Peculiar Georgian mchad - bread from corn flour, the Ingush chapilg - flat cakes with cottage cheese, light, nourishing, from kefir dough and without yeast, Central Asian чурек, pospanny fragrant nigelly, Israeli malaua - puff thin flat cakes, the Jewish matzo - crunchy chapatis, Pura - hollow flat cakes in which it is convenient to zavoraivat any stuffing and so on.
We will lead several simplest and close to traditional recipes.
Mchadi
For the corn test: - corn flour - 4 glasses - water - 2 glasses - salt - 1 tsp. For greasing: - oil (creamy 82.5%) - 100 g
The flour mixed with salt is connected to water, mixed a spoon. Damp dough by means of a spoon is spread on a dry hot frying pan and, having fried on both sides, receive fragile flat cakes. Hot flat cakes grease with the kindled high-quality desi and give as usual bread. And it is possible to give with the most tasty Georgian cheeses.
Malauakh
Malauakh prepare from an unfermented dough which is rolled, grease with the kindled desi, zavoraivat roll, roll - and further roll with a snail again in thin, 1 - 2 mm, flat cake which is fried on both sides in a dry frying pan. Give malaua traditionally in easter week - for Pesach.
Preparation malaua requires 3.5 glasses of wheat flour, 290 ml of water and 50 grams of a desi for greasing of flat cakes. From flour and water замешиваетс yamyagky dough which it is necessary to sustain a baking plate a bowl or a film within 30 minutes. Oil kindle and grease crude flat cakes.
Ready malaua aren't greased.
Serbian pogacha
Yeast dough for the Serbian pogacha is cooked on milk at the expense of what bread turns out snow-white, soft, magnificent and melting in the mouth. Having taken 250 ml of cow's milk warm up it slightly, add a sugar teaspoon, a half of a teaspoon of salt, a tablespoon of a yeast powder, mix, cover and leave in heat for 10 minutes. In the foamed mix pour in 2 tablespoons of vegetable oil or the kindled creamy, pour wheat flour of the premium (at first 3 glasses, and then if it is necessary, gradually to a podsypta a half more of a glass of flour). Knead dough and leave in heat for 30 minutes. After the specified time take dough and divide it into 15 equal parts, then roll flat cakes. Lay out flat cakes with an overlap in round shape, greasing each flat cake with the vegetable or kindled desi. Cover a form with a film and leave for 30 minutes in the warm place. Further skim, grease a surface with the brought-down egg or strong tea tea leaves, if desired it is possible to strew with caraway seeds or sesame. Bake at a temperature of 200 degrees within half an hour.