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From all the ingredients (except the seeds) I kneaded a fine and elastic dough, which I left to rise until it doubled in volume (about 2 hours).
Now it's time to take the dough out of the bowl in which it had grown and knead it again on the board, adding the seeds, little by little. After I incorporated the seeds well, I broke a ball of dough, which I let rest a little.
In the meantime, I didn't sit idle ... and I spread the rest of the dough in a sheet, which I transferred to a large stove tray lined with baking paper. I did this to make it easier for me to model. I cut the dough in such a way as to form its "petals", nine in number (that is, I cut the petals with a sharp knife, but I left the middle whole). Now, each petal has been cut into 3 again. I started to weave each of the 9 petals, finally getting a flower with braided petals (I folded the end of the braid slightly under each petal, so that it came out slightly rounded). It was the turn of the dough ball set aside to be divided into three pieces, which I turned into small rolls. I braided these as well, obtaining a beautiful headband, which I placed in a circle in the middle of the previously obtained flower. We weighed the dough with a little beaten egg and sprinkled some seeds, then put it in the oven over low heat, until it passed the toothpick test. I then brushed with the rest of the beaten egg (on this occasion I also caught the seeds well from the crust) and I left them in the oven for another 5 minutes.
I put it to cool on a grill, then I took the bread on the holiday table, along with the cake and red eggs.
P.S. the way to weave bread I found it on the internet..I attach it too
20 loaves, buns and loaves of bread that you can bake on Mother's Day - no yeastLaunch 20 Photo Gallery
Nothing resembles the smell of fresh bread baking in the oven. It is one of those little pleasures of life worth enjoying. Baking with yeast can intimidate some bakers, but there is no need to refuse when there are tasty alternatives.
Whether it's a running pantry with a little yeast or you prefer to bake without it, these 20 sweet and salty yeast-free bread recipes will give you many delicious options to try. They will also be useful if you are hosting an intimate Mother's Day event for brunch, lunch or dinner at home this year and they need some buns, buns or fast bread at the last minute.
Try sweet bread, such as blueberry yogurt bread and banana bread filled with chocolate. Then there are savory options, such as Irish soda bread and Pimento cheese bread. There's even a white, unleavened bread recipe that will surely pick up your sandwich menu. Scroll through the gallery and make your plan for baking bread today.
Then try: 10 best Brownie flour-free recipes
About the author
Melissa Sperka is the creator, editor, recipe developer and photographer of Melissa's Southern Style Kitchen blog. After gaining the national power of flour! Baking contest, also won national attention with her blue ribbon Nested Potato Skins, featured in Southern Living magazine. She is also the author of her published new book, Melissa's Southern Cookbook: Tried and True Family Recipes, is available now. For Melissa, "southern style" is not just about regional food, but serving homemade food with grace, charm and a healthy dose of southern hospitality. In Melissa's kitchen, family-style home meals are always on the menu.
11 Bagel dough recipes with 2 ingredients, with weight monitoring, which are all flavored and with low pointsLaunch Photo Gallery 11
If you are following the Weight Watchers Diet Plan then you definitely know everything about it Dough with 2 ingredients for pretzels . The combination of self-growing flour and plain low-fat Greek yogurt is the basis of this two-ingredient dough. And since yogurt counts as zero points on the Freestyle Weight Watchers Program, the dough has become the most appealing to use in recipes. I loved seeing what WW Recipes people create with this 2-ingredient dough!
In the slide show of recipes above, you'll find Weight Friendly Watching things to try, such as Pizza for Breakfast, Bagels for Everything, Garlic Knots, Naan Bread and Garlic Bites with Garlic. Why just make pretzels when you can try so many new ways to use light two-ingredient dough?
Click the presentation above to view 11 Weight Watchers Friendly Recipes to Make with 2-Ingredient Bagel Dough.
Preparation Bread with pumpkin seeds, onion and parmesan
I prepared the parmesan, the pumpkin seeds, the cumin and the onion. Fried and dehydrated onions can be found in stores, in jars (Lidl). It has a very pleasant taste and can be used to season food or sprinkled on sandwiches.
I took 1/3 of the gluten-free leavened dough described here and I spread it in a sheet 40 cm long and 20 cm wide. With a roll or a knife I split the dough into 3 strips (which are held at one end). I lightly flattened each strip and placed on each of them a kind of filling: one with pumpkin seeds, one with onion and one with Parmesan. We slightly raised the edges of the dough strips to close the strips and they look like thin rolls then we braided the 3 strips.
Foodblogger at Savori Urbane. #savoriurbane
I placed the bread in the tray, on baking paper, next to bread with nuts and fruits and I left it to rise for 10 minutes, covered with a towel. I heated the oven to 200 C and placed a tray of water on its bottom (to generate steam).
Before putting the bread in the oven, I moistened it lightly with my wet hand and sprinkled cumin on it.
I baked the bread for 45 minutes, the first 30 at 200C then I reduced the temperature to 180C. Is ready!! Romanian and chubby, smelling of onion and cheese.
I cut it into slices and devoured some of it with pumpkin oil, green and fragrant and Himalayan salt. What goodness! In Transylvania and Banat in autumn it is customary to eat fresh bread with & # 8222ludaie & # 8221 oil (as he says here to the pumpkin). A delicious appetizer bread! Gluten free!
Preparation for the recipe for baked homemade bread in the bag (without leavening)
Next you can read the written recipe or go directly to the video recipe, here:
Sift the flour and make a crater in the middle. Dissolve the yeast with 1 teaspoon of sugar and a little water, mix until fluidized. Pour over the flour.
I recommend you read as well The secrets of leavened dough & ndash here , if you want to know more about the most successful doughs.
Add salt to the flour, so that it does not touch the yeast, then add the rest of the sugar and about 500 ml of water. Mix everything and add more water as needed. I used about 570 ml of water.
Add the oil little by little and knead the dough - see the video recipe.
Next, I divided the dough into 2 equal pieces. I left 1 part to leaven, I put the other piece immediately to bake.
A bread is shaped, I made it round. Grow with a knife. Grease a bag with oil (special bag for steak), put the bread in and seal the ends of the bag with special clamps.
Easter special bread - Recipes
I don't think there is anyone on Mioritic lands and not only, who eats homemade pasta and says that they don't like it!
At the pasta prepared by me, the miracle spice of Iran, the SOUL, enters the scene again. )
Organic white flour, country eggs, saffron and olive oil. This is the ideal combination for homemade pasta.
I fit perfectly into the category of those who live with the nostalgia of spreading pasta with facalet on the table and hanging them all over the house, the enticing smell of fresh dough with egg and saffron. kitchen full of flour. this is also the reason why I avoided buying a pasta spreader.
I don't make pasta very often, but when it happens, it happens just like it used to. )
- white flour - 180 gr
- eggs - 2 pcs
- crushed saffron - 1 teaspoon tip
- olive oil - a tablespoon
- salt - 1 teaspoon
- hot water - 2 tbsp
If the saffron is not ground, it is ground in a mortar. Over the saffron add 2 tablespoons of boiled water, in a container with a lid, and leave for 2-3 minutes.
Sift the flour into a bowl, then arrange in the form of a mountain and shape a nest in the middle. Break the eggs and place them together with the salt, dissolved saffron and olive oil in the nest thus shaped. Mix the ingredients in the middle of the mountain with a fork and slowly, slowly, incorporate the flour. Then knead the dough with your hands for a few minutes (about 8-10 minutes), until you get a compact, elastic and soft dough.
Wrap the dough in foil to keep it fresh and leave it in the fridge for 30-45 minutes, to rest. Have fun there too, in the fridge. :)
After having fun with the dough in the fridge, it is definitely tiring… so it will be left to rest at room temperature for 10-15 minutes, to facilitate the achievement of perfect alchemy. )
After the rest has been done, on the work surface, sprinkle a little flour and spread the dough as thin as possible, either with a rolling pin or with a pasta spreader. During this time, the flour must be pressed on the surface of the dough and spread lightly with the palm of the hand on the entire surface, in order to avoid its sticking to the surface or to the work surface.
After the dough is spread, roll it, and with each new portion in the rolling process, sprinkle a little flour to avoid sticking. Then with a well-sharpened knife, cut to your liking, just like homemade noodles, or thicker, like tagliatelle.
Then remove the excess flour from the pasta, leave it to dry for at least 30 minutes, after which it can be boiled so fresh, or it will be spread on a dry support for the next 24 hours. Drying time varies between 30-60 minutes depending on the thickness of the pasta.
If a larger quantity is prepared and it is desired to keep a part for later use, the pasta (noodles / tagliatelle / spaghetti) will be left to dry for the next 24 hours, after which it will be kept in a paper bag or a cardboard box, in a dry and well ventilated space! they can be kept like this for up to 2-3 months!
To prepare Ravioli, after spreading the thin dough, remove the excess flour from the top of the dough, sprinkle the tray of ravioli with flour, place the dough on top, then arrange the filling (it can be fish / meat / seafood / mushrooms / cheese / greens or vegetables) deep. Press a teaspoon on each piece. Beat an egg and spread it over the dough, around the filling, with a brush. This procedure will help the dough sheets stick together.
Place another sheet of dough on top. Press well with the knife on them, then carefully detach and leave to dry for 30-60 minutes.
If we do not have a special tray for ravioli, the dough will be cut into strips with a width of 5 cm and a length of 25-30 or 35 cm, depending on the work table. A piece of ravioli must have the dimensions of 5x5 cm!
Spread a strip, about 5 cm wide and 25 cm long, carefully place the filling so that it is positioned in the middle of each ravioli. Then grease the dough to the filling, with beaten egg, using a brush. Over, place another 5x25 cm strip and seal each piece of ravioli, pressing with your fingers around the filling, to ensure that there is no air left in the ravioli. Then cut, with a knife or pizza cutter, 5x5 cm pieces.
For boiling pasta / ravioli, put water to boil, with a little salt (salt speeds up the boiling of water! More information about salt and boiling water, find in the section "ADVICE & TIPS").
As soon as the water starts to boil, add the pasta and cook for 4-8 minutes. It is recommended to taste and discover when they are made, because the cooking time differs depending on the thickness of the pasta.
If the homemade pasta is boiling, it is not necessary to add oil to the water, it will be mixed from time to time, to avoid sticking to each other. Good quality pasta never sticks.
Types of pasta
Legend has it that Easter was brought to Italy by Marco Polo after his expedition from the Far East in the late thirteenth century. But there is also evidence of the existence of pasta in the Etruscans in the fourth century BC, and the Chinese made pasta (noodles) since 3000 BC. From then until today, pasta has diversified amazingly and has become a staple ingredient in many of the world's cuisines. Pasta in Italian cuisine is an important starting point in classifying the types of pasta in the world.
There are several ways to classify Italian pasta, but the most common are classifications based on their shape and length. Pasta can also be classified according to the flour from which they are made (wheat, rice, rye, etc.), by color, filling or after use. In order to find information about the pasta you are looking for as soon as possible, here are some classifications with reference to the detailed description and preparation method.
Classification by shape:
- tubular & # 8211 pens, ziti, bucatini, macheroncelli etc
- fire / lines & # 8211 spaghetti, angel hair, stringers etc
- benzi late & # 8211 tagliatelle, pappardelle, fetucine etc
- foi & # 8211 lasagna
- stuffed tortellini, ravioli etc
- different shapes & # 8211 fusilli, butterflies etc
- after relief – smooth dough (smooth) and striped pasta (striated)
- by color & # 8211 colored pasta (colored pasta & # 8211 black pasta with cuttlefish ink, red pasta with dried tomatoes, pasta with vegetables, etc.), pasta with egg (egg pasta)
- by production mode & # 8211 fresh pasta (fresh pasta), dry pasta (dried pasta)
- by type of flour & # 8211 durum wheat pasta (pasta made from durum wheat flour), wheat pasta (pasta made from wheat flour), pasta made from corn flour, pasta made from rye flour, etc.
1. Long pasta (long pasta)
Long pasta is more difficult to eat, but so symbolic, however, for pasta as we know it. The best known are spaghetti (spaghetti), considered medium-length pasta and most often served with tomato-based sauces. Valid for all Italian pasta, there are larger / thicker or smaller / thinner variants of the same type of pasta, names obtained by adding suffixes Initial and oni. E.g, spaghettini (thinner spaghetti) and Spagettoni (thicker spaghetti).
This is also where the long but tubular pasta comes in (empty in the middle, like our macaroni). Long pasta is served immediately after cooking. If you have several guests at the table, the recommendation is to serve short pasta, which are easier to handle.
Long, thin pastes, in the shape of threads or tubes, are harder to make at home and are used more as dry pasta (dry). Wider pastes in the shape of sheets or strips are used more like fresh pasta (fresh) and can be easily made at home & # 8211 see pasta dough.
2. Short pasta (short pasta)
Much easier to eat and suitable for dishes with heavier sauces, short pasta is found in a lot of shapes, which are more and more strange: shells, wheels, spirals, bows & # 8211 to the delight of the little ones. Or they simply come from their long smiles, but are cut to smaller sizes for easy use, including in salads.
This category also includes special pasta for soups with shapes close to rice grains.
|pens / penne rigate||fusilli||butterflies||conglie|
|weather in cavatelli||strain||cesariccia||shells|
|wheels / wheels||twins||lilies||gnochette|
3. Stuffed pasta (stuffed pasta)
Present on Italian tables since the 14th century, stuffed pasta varies by region. The fillings and shapes of these pastas go hand in hand & # 8211 the denser the filling, the larger the shape of the pasta will be, to allow a balance between the coating and the inside. Unlike long or short pasta which is found in both dry pasta (dry) and fresh pasta (fresh), stuffed pasta is most often fresh.
The variety of types of Italian pasta does not stop at the ones listed above. Pasta producers often come up with innovations in this regard, and for homemade pasta there are multiple possibilities to adapt and invent new recipes.
Italian restaurants serve many types of pasta, and several restaurants have already adopted fresh pasta.
Thursday Special (1)
I want to make a habit of it and make a habit of it Camino & # 8211 Thursday Special. We talked to the team, we all have the desire, imagination and inspiration to find out, we find good ingredients, a normal price for food that people will be able to make, give them peace. Thursday's special wants to be a dish that is not on the menu and that can only be found that day. This forces us to bring a new way every week, which we can put on well for other days, once the Thursday in which we present it to you is over. Thursday's special can be a soup, a soup, a dish with pork, fish, chicken or beef, a certain kind of pasta, a kilo of shells or a chocolate cake, depending on how good our cravings and thoughts strike us. And because this is news that can be useful to those who pass through Cluj on Thursday, I want to give it to you, the readers who don't get here, at least a secret from the Special's recipe (I can't give you the whole recipe, to them from & # 8222service & # 8221, but that's all I can do for you). Today I tell you about the pea puree, which is part of this kind that also contains baked pork muscles in a membrane that we know as prapor or prapore (purp is the flag, purp is membrane) and served cold with a hot and fragrant mashed potato with a tablespoon of coarsely chopped tomatoes.
The pea puree is the green one. It's easy to make and this season I make it from frozen peas (I don't like the one from the jar or the can, it's too boiled, the frozen one is scalded and suddenly frozen, it doesn't need much heat treatment, I let it thaw and put it in boiling water for a minute). At 300 grams of peas put two drops of salt, a tablespoon of butter and two tablespoons of sweet cream. I put all this in the bowl of a blender or I pass it with the vertical blender, until I get the consistency that I like. I can put some pepper in it. Be careful, it's sweet, it goes well with steaks and fresh basil.
Pea puree goes well with arugula or baked beets or grilled zucchini or on toast, with a little extra virgin olive oil. Be healthy and stop by the Camino this Thursday (October 13), from 12.00 onwards we serve the Thursday Special that you just saw.
Vinalia - Easter wine (ADVERTISING)
I come clean, made of passion, which gives you the joy of living!
· “Garage of Vinalia& # 8221 tells the story of our beginnings (in the Bordeaux area the wine makers of & # 8220garaj & # 8221 are called Garagiste), when we started with a vine and dreamed of being able to give you today a wine ennobled by a bunch of red fruits with well-balanced tannins.
· “Magic of Vinalia& # 8221 is, indeed, a happy combination of several grape varieties. What's more, an elegant symphony in the sky of your mouth.
· “Miracle of Vinalia& # 8221 didn't get its name just for the love of art. It's something special in our Feteasca Neagra variety & # 8230 it's stronger, safer on it, more persistent on the taste buds. A real abundance!
· “Mister Merlot of Vinalia& # 8221 is also an enigma for us. We can't explain why black plums and blueberries feel so pronounced in this Merlot & # 8230
· “Mister de Vinalia& # 8221 in the Cabernet Sauvignon version comes with an intense bouquet of red and black currants with chocolate notes. Just imagine the velvety taste & # 8230
Take advantage of the special Easter Offer and we guarantee you a special sensory experience from which you will have no escape!