четвртак, 07. јул 2016.

Hleb punjen sirom, peršunom i paradajzom * Bread filled with cheese, parsley and tomatoes



Scroll down for Recipe in English

Hleb pečem vrlo često pa ih ima svih mogućih varijacija. Ovaj je punjen . Tu takodje dolaze u obzir razne kombinacije.

Obično koristim recept za testo kao npr u mom receptu OVDE. Testo uvek divno naraste i što je najvažnije ako imate višak sačuvate u frižideru nekoliko dana, pa napravite npr lepinje.


Sastojci

600 gr brašna 

2  Kašike ulja

1/2 praška za pecivo

 150 g  rendanog sira 


1/2 kašika šećera


150 ml. mleka 


1/2 jogurta (125 ml)


15 g svežeg   kvasca


1/2 kašičice soli

3 jaja


100 ml paradajz pire

2 Kašike seckanog peršuna




Priprema

Prvo stavimo izdrobljen kvasac sa šečerom i malo mlakog mleka  i ostavimo da stoji, dok se kvasac ne rastopi

U ćiniju uspemo na kvasac ostatak mleka, jaja, ulje i jogurt , kao i so

Prosejemo brašno i prašak za pecivo, pa mešamo varjačom dok može, a zatim rukama umesimo testo srednje čvrstine.

Ostavimo oko 40 minuta pokriveno plastičnom folijom na toplom mestu da se udupla

Razvijemo testo u kvadrat, pa na njega sipamo rendani sir, paradajz pire  i peršun



Umotamo u veknu i zatvorimo krajeve
Premažemo umućenim jajetom i po želji pospemo rendanim kačkavaljam



Pečemo na 220 stepeni 35 minuta.



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Bread filled with cheese, parsley and tomatoes


I often bake bread . And some with filling. You can in this dough use any filling you like. The dough that I use for this kind of bread is as HERE

Nice abouth this kind of dough is that if you do not use all of ite , you can keep the rest in the fridge  for couple of days and make bread roll, flat bread use it as pizza base...


Ingredients


600 g all purpose flour
3 TBS oil
125 ml yoghurt
3 eggs
1/2 tsp salt
1/2 tsp sugar
1/2 tsp baking powder
150 g grated cheese
150 ml tomatoe paste
3 TBS finely chopped parsley
150 ml milk
15 g fresh yeast




Create

Disolve yeast with little bit of warm milk and sugar. Let it stand for about 5 minutes till yeast is dissolved.

In a deep bowl put on top of the yeast, rest of the milk, beat in the gss
Add yoghurt
Add flour, baking powder and salt
Mix till possible with wooden spoon, than with hands

Dough too be middle hard
Leave it in oiled bowl, covered with foli on a warm palce for about 40 minutes till doubled in sized
On floured work bench roll the dough out in rectangle , about 5 cm thick
Spread tomato paste , than grated cheese and than parsley. 

Roll the dough in bread roll and put some beaten egg on top.you can if you wish also sprinkle some fgrated cheese on top

Bake in your bread tin 35 minutes on 220 Degrees C





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