Today, I am baking bread with dried tomatoes, the other half of dough but zameslil olive tree farm

Preparation of bread mistakenly consuming and demanding task. In fact, just about the fact that it is necessary to choose and try. He does not need any kruhomata. This actually is not recommended.
When you baked yourself a few times, we may believe that you will be ripped the heart to make it next time bought in the store. Especially because you can not calcined over the weekend for a whole week and it still lukewarm porcijsko freeze.
When baking bread using all varieties of flour, if only to the local mill or organic and not white. Good performance pirina, whole wheat and rye, which prolong the freshness of bread. Most do what combination of several.
To spice up the bread, add nevsakdanjosti and of course, good taste, I decided to give him add a few dried tomatoes. But not those of oil, but just a nice sun-dried. It seems to me that the oil in the bread does not have anything to do, so that it can only spoil. I have worked rolls of dough in which the olive oil, were good only freshly baked, and then they become dry and gummy, so do not recommend it.
The container for mixing first AMES different types of flour and flour on the side of Solim. Add chopped dried tomatoes. olive tree farm Especially do leaven (yeast, a little flour and a teaspoon of sugar - or maybe not mix with a little warm water and leave for a few minutes, it begins to swell). When the yeast to rise, I add it to the flour and add the hot water start to knead. olive tree farm Add enough water to the dough a nice uniform, but still quite sticky, humid. Mesima by some 10 minutes. Then sprinkle with flour and let it rise.
Struck at the top with a knife that they occur more air to be even better, rise. As well as the view will be more beautiful, more attractive. On a baking dish them again and let it rise. Fired them at 250 degrees Celsius for short periods. If I put in the oven another baking pan with hot water, rolls will be more crisp and soft, because the crust is thinner. This time I decided that I spent half the dough for rolls, half for large loaf, which will be cut into pieces. The latter I froze.
oo interesting to run into baking homemade bread with dried tomatoes: D braaaavoooo! Indeed pics I already hell, but added another pistachios;) Divine taste! welcome home chef. Reply Delete
Today, I am baking bread with dried tomatoes, the other half of dough but zameslil olive tree farm green olives. Both very good. Almost every bread dodalm olive tree farm a few tablespoons of olive oil. When we eat always homemade bread. Reply Delete
I browse and I browse the net for the (whole wheat) bread since yesterday dropped a decision to start the bread furnace itself. and this what I see (and read) on / taking pictures is what I want to make myself. can not wait for Saturday:) I will report on my page :) lp, M. Reply Delete
Mike, I saw your recipe. I too have worked like breads, rye, rye with caraway and rye with lees ... I love them. Now jh really less fired because children love a little more puhkosti ... for now - because we too were such when we were younger. Now we know what is really good;-) Reply Delete olive tree farm
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