Woven bread with cumin
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In a large bowl, put flour, make a hole in the middle and add warm milk, yeast and sugar. Stir gently until the yeast dissolves.
I use a spoon to mix the composition with until I notice that it starts to stick to it and starts to be difficult to mix. I wipe the spoon with a little clean flour from the bowl and start kneading by hand until I get a non-sticky, slightly elastic crust.
We match the salt.
Grease a bowl with oil and put the dough, cover it with a towel and put it back away from electricity and cold air. Let the dough rise for 30-45 minutes.
Knead the dough again, to get the air out of it, divide it into 3 and form 3 rolls that we weave.
Wallpaper a cake tray with baking paper and place the kneaded dough. Cover it again with a towel and let it rise for another 20 minutes.
Grease the dough with beaten egg and sprinkle with cumin.
Put the tray in the preheated oven, at 200 degrees, for about 30-45 min. until the bread turns brown.
Braided bread: learn how to make it
Today I will teach you how to prepare a beautiful bread, with a fluffy interior, which breaks into strips, with a crisp and fragrant crust, with which you will delight both your guests and your family. It is not at all difficult to make the braid and the result is really worth the effort, of only a few minutes.
Ingredients (for 2 loaves, if you make one, halve the quantities):
900 grams of flour
2 1/2 teaspoons salt
1 tablespoon sugar
550 ml of warm water
2 teaspoons and 1/2 dehydrated yeast
50 ml olive oil
yolk for finishing, seeds for sprinkling
For the dough, follow the natural steps: dissolve the yeast in a little warm water, mix it with the sugar. The sifted flour is homogenized, in a large bowl, with salt and a hole is made in the middle, in which the already activated yeast is poured. Start mixing the ingredients, pouring a little water until all is incorporated. Knead the crust vigorously, adding a little oil, until it is completely incorporated. Continue kneading until you get a smooth, non-sticky dough, which already makes blisters. or - knead mechanically, at the bread machine or robot. The well-kneaded dough is placed in a bowl greased with oil, wrapped and left to rise in a warm place, until it doubles in volume.
Note: the way bread is kneaded is suitable not only for this dough - in fact very good and pleasantly flavored with olive oil - you can use your favorite dough, with milk or not and even a sweet dough, like muffins. Also, no matter the amount of dough, you can weave in the same way a large loaf or a smaller one.
The raised dough is turned over on the work surface greased with oil and divided into 6 approximately equal parts:
Cut the dough into pieces:
From each piece is shaped a thick & quotgrisina & quot of dough, in length of 35-40 cm.
The 6 rolls are pressed at one end, sticking together, and moving away from each other like the rays of a circle sector:
The two rolls located in the center are twisted twice:
Next, make a braid in 3, like a mowing, with 3 rolls, starting from the center to the left and to the right:
Continue twisting the rollers located centrally, again, twice around each other:
Roll the rolls in three again, starting from the center to the left and to the right, then twist from the rolls in the middle and so on until the end:
Finally, the ends are glued together and inserted under the bread:
The bread (bread, in my case) formed is placed in the tray, on baking paper, or can be put in the shape of a cake. Brush the surface of the dough with warm water and leave it to rise for another half an hour, in a place away from electricity.
After it has grown nicely, the bread is brushed with beaten egg yolk with a few drops of water and sprinkled (or not) with seeds, according to preference:
Bake in the preheated oven at 190 degrees for 35-40 minutes (for two loaves the baking time may be a little longer, for a smaller loaf a little shorter), until the crust is brown and knocking on the back of the bread is aude sunand a gol.
Spelled wheat bread
A spelled wheat bread healthy and easy to prepare and which is perfect for the Christmas or Easter meal. If you love both the aroma and the taste of homemade cakes, then you should try this sweet and healthy spelled wheat bread.
No braided bread bought in the store can be compared in taste to one baked at home, and from a nutritional point of view, the homemade one is also better. Contains spelled flour, healthier and full of nutrients, coconut oil and cane sugar. If you want it to be lactose free, you can use vegetable milk, you can also give up eggs so you can serve it to people allergic to these ingredients.
In addition, you can add whatever ingredients you want - nuts, raisins or other dried fruits. It goes great for breakfast served with butter, honey, homemade jam or any type of sweet spreadable cream, for example this Healthy spreadable cream with chocolate - Nutella Fitness. It is very tasty eaten the day it was cooked and I must admit that we eat it all on the same day. I recommend you heat it if you want to eat it the day after baking, it will taste exceptional.
If your children also like baked sweets, don't hesitate and try this light recipe for bread knitted with spelled wheat. Its preparation is not complicated at all, the yeast and time will do most of the work. I wish you a lot of patience while you wait for this delicacy to ripen :)
500 gr flour for bread
250 ml milk
25 gr fresh yeast / 7 gr dry yeast
1 teaspoon grated sugar
2 tablespoons olive oil
1 teaspoon salt
Put the flour in a bowl and mix it with the dry yeast (if the yeast is fresh, dissolve it in warm milk mixed with sugar and olive oil). Pour the milk in the center of the flour and knead until you get a homogeneous and elastic dough. The dough should have a slightly more solid consistency so that we can form the dough properly.
Let the dough cover for 30 minutes in a warm place. Pour the dough on the table very lightly powdered with flour, knead in 6 then put in the pan and let it rise for 1 hour. After 1 hour, grease it with egg yolk.
Bake the braided bread in 6, at 200 ° C for 10 minutes and then at 180 ° C, for another 20-25 minutes.
Try this video recipe too
From the kitchen with love
I rediscovered my love for homemade bread. The smell of warm bread that spreads in the house gives me a feeling of well-being, of a quiet and calm home, so I started to make bread about once every two days. With seeds, cumin, plain, yogurt, potatoes, wine,
For now, I'll show you how the fluffy bread came out.
- 200 ml of milk
- 500 gr flour
- 2 teaspoons salt
- 50 gr melted butter
- 1/2 cube fresh yeast
- 1-2 eggs
Preparing it seems like a game to me and reminds me of my childhood, of the holidays in the country when I made clay or plasticine bread with my sister and destroyed her grandmother's oven.
The steps would be as follows:
& # 8211 make a hole in the dry ingredients (flour and salt) put in a bowl, in which pour the warm milk in which the yeast, melted butter and eggs have dissolved.
Knead lightly until the dough doesn't stick to your hands and then knead with the palm of your hand. The operation takes at least 15 minutes.
Tip: if the dough sticks, add a little oil to knead. This way the dough becomes even more elastic.
Leave to rise in a warm place for 1-2 hours, covering the basin or container with the dough with a towel.
& # 8211 is then portioned and given the desired shape and left to rise again in the pan for 30-40 minutes. You can make daisies, braided bread or you can leave it in normal shape, without modeling. Meanwhile, turn on the oven and let it heat up to 150 degrees.
Grease with egg yolk and sprinkle with seeds as desired. I discovered a mix of sesame, sunflower seeds, pumpkin seeds.
-bake in the preheated oven for 30-40 minutes, it is ready when the bread turns brown. For the reddish and glossy appearance, I grease it once more with an egg after it has started to turn brown.
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Bread with rye, mayonnaise and cumin seeds (1 piece, piece)
Contains: 70% white wheat flour, 30% wholemeal rye flour, water, salt, 5% natural mayonnaise from wholemeal flour, 2% cumin seeds. Weight: 600 g. Rye bread, mayonnaise and cumin seeds may seem a little unusual, but you quickly convince yourself otherwise as soon as you put aside prejudices and taste it. The combination of flavors is crazy (in the most pleasant way) for the senses, having, of course, a lot of surprising effects on the body.
MamaPan - Bakery with mayo
MamaPan is the artisanal bakery that offers you bread and pastries according to traditional recipes. We make bread with natural mayonnaise, without yeast and without unnatural ingredients.
The mayonnaise-mother we use was created from whole wheat flour and plain water, and the preferences developed with its help for the needs of daily production are produced only from unadded / unimproved flours.
Maya & ndash sourdough In English, levain In French & ndash is a fermentation and leavening agent, which can be used in all flour doughs.
For those who prefer concentrated flavors, black sesame seed bread is very suitable. They have a stronger taste than white sesame seeds, offering, at the same time, important health benefits: vitamins and minerals, proteins, fiber, plus an antioxidant action on the body.
This fragrant bread can only cope with a strong-tasting pasta, a mixture of tuna with onions and herbs, a goodness and a source of health!
MamaPan is the artisanal bakery that offers you bread and pastries according to traditional recipes. We make bread with natural mayonnaise, without yeast and without unnatural ingredients. An authentic bread, baked on the hearth, with a tasty core.
The mayonnaise-mother we use was created from whole wheat flour and plain water, and the preferences developed with its help for daily production needs are produced only from unadded / unimproved flours.
Behind the MamaPan mayonnaise bread recipe is Corina Munteanu's passion and skill. "When I put a small piece in my mouth, so full of flavors, so consistent, so strong and alive." (Corina Munteanu & ndash Tasteful Product Manager)
- All the ingredients are placed in the pan of the bread machine, exactly in the order indicated by me (first the liquids, then the solids), except for the cumin.
- Set the machine on the "dough / dough" program (this takes 1.5 hours). The cumin is added to the first sound of the car.
- At the second beep of the bread machine, remove the dough from the pan and knead a little more on the floured table.
- Divide the dough into equal portions (8 in my case).
- Dough balls are formed (future buns) and placed in a tray lined with baking paper (although I would have liked it to be brown, I simply did not find a quality one & so I stayed with the white one, although I'm not completely at peace)
- Leave the buns to rise in the pan for another 30 minutes.
- Grow the buns and put them in the preheated oven.
- Bake over medium heat (180 degrees) until the toothpick test passes.
- They are taken out on a grill to cool, after which they can be consumed immediately.
- It is kept in paper bags, or in special wooden boxes.
Good appetite! Extrasfat: If you do not have a bread machine at hand, the dough can be kneaded by hand, as follows: in a bowl mix the dry ingredients, then make a hole in the middle of them, add the liquid ingredients and knead carefully, until when the dough does not stick to the hand. After this procedure, the dough is left to rise in a place away from current and heat (the unburned oven can be a very good place)
Buns with tomato juice and cumin Buns with tomato juice and cumin
If you like my Chifle recipe with tomato and cumin juice, don't hesitate to give it 5 stars in the box below and leave me a comment on the blog. Do not forget that you can also share the recipe on social networks, to help those who need it. Thanks!
Cut the onion into small cubes. Sift 1 kg of flour into a larger bowl. Dissolve the yeast in 600 ml of water and add 1/2 teaspoon of sugar and 2 teaspoons of flour and mix everything well. Leave it warm for about 10-15 minutes, until you notice small bubbles on top. Put a teaspoon of salt over the flour and mix well. Make a hole in it and pour the composition slowly. Gradually incorporate the flour on the edges. Add the bellows cheese together with the cumin, olive oil and sour cream and continue to mix. Put onions and start kneading seriously. You will need extra flour from time to time. For this you can use the remaining 200g.
After about 10 minutes, sprinkle the flour on all sides of the piece of coca and put it in a large bowl, cover it with plastic wrap and leave it to rise for about 2 hours.
After it has risen, shape it into 2 loaves and place each one in a tray with baking paper. With a sharp knife, make 3 small notches, not very deep. Mix the yolk and grease the dough with a brush. Then sprinkle with sesame seeds and coarse salt. Put the tray in the oven at 165 degrees. When it has browned, after about 45-60 minutes, do the toothpick test. Insert the toothpick in the center and if it is dry it means that it is done.
Take it out on a wooden chopper and let it rest for about 2-3 hours, covered with a towel (do this to keep it soft crust - if you opt for a crispier crust, then do not cover it) . You will swallow it empty, slice by slice, because it is a real delight :)
Bread with cumin and olives
I like to make bread. Unfortunately, I don't have time to cook as often as I would like, but nothing compares to a kitchen that smells of hot bread. Warm bread is good as. like hot bread :) And if the bread has other wonders in it, it seems even better.
- 2 cups and a half of white flour (approx. 350 g)
- 1 half cup of wholemeal flour (approx. 75g)
- 1 sachet of dry yeast
- 2 tablespoons extra virgin olive oil
- 1 cup of water
- 2 tablespoons cumin seeds
- 150 gr black olives, cut into pieces
- 1 teaspoon salt
Mai & icircnt & acirci, I gave the two kinds of flour through a sieve. I mixed them with salt and yeast.
Then I made cumin tea. I boiled the water and when it boiled I put the 2 tablespoons of cumin. I left them covered for 10 minutes, then strained the water and put it in a cup. I let it cool, until it went from hot to warm. I made a hole in the middle of the flour, in which I poured the cumin tea and put the 2 tablespoons of olive oil.
And we started framing. About 10 minutes, I got a smooth and elastic dough.
I let it rise, in a bowl greased with oil and covered for about an hour, which doubled in volume. Then I sprinkled it with a twister and sprinkled the olives over it.
I let it rest for about 5 minutes, then squeezed it, gave it some shape and put it in an oiled pan, covered with a towel. I left him for about 40 minutes.
Then I greased it with a little oil and put it in the oven well preheated, over medium heat. I let the bread bake until it turned brown. I checked with a toothpick if it was made, if then when I put a stick on it I would leave dough on it. It didn't stay, so I took it out.
When I took out the pillow, I let it cool covered with a wet and well-squeezed towel.
A tasty and fluffy cake came out, to which the cumin gives a special note. Good appetite :)
The bread of the vineyards
In regions with vineyards, in autumn, when it is the time of the must, the bread is kneaded with foam taken from above the must ferments, instead of the yeast. To 1 kg of flour put half a cup of hot mustard foam, 1 teaspoon of sugar, a little salt and a little warm water.
Leave the dough to rise for an hour, then place the bread in a greased pan, leave it to warm for another half hour and then bake in the preheated oven.
In isolated mountain villages, instead of must, the juice obtained by soaking dried fruits in hot water for three days is used: plums, apples, pears. This recipe is used especially in winter.