{"id":7048,"date":"2015-01-20T08:14:43","date_gmt":"2015-01-20T08:14:43","guid":{"rendered":"http:\/\/zemljanarhitektura.com\/?p=7048"},"modified":"2016-01-28T19:30:15","modified_gmt":"2016-01-28T19:30:15","slug":"sarkanji-hlebovi","status":"publish","type":"post","link":"https:\/\/zemljanarhitektura.com\/?p=7048","title":{"rendered":"\u0160arkanji hlebovi :)"},"content":{"rendered":"

kad god Vinko \u00a0do\u0111e u Mo\u0161orin, ponese bar jedan svoj doma\u0107i hleb… a kad smo oti\u0161li u Batinu<\/a> na radionicu, osim hleba i kola\u010da koje je on spremao, i sestra Margareta dala je doprinos odr\u017eav\u0161i radionicu pravljenja hleba! kona\u010dno sam isprobala oba recepta! za jednostavne uslove koje imamo, kao i za \u017eivotne prvence, mislim da su sasvim dobro ispali :) \"hleb<\/a> prvo sam ispekla MARGARETIN HLEB, <\/strong>jer on ne treba dugo da stoji…
\nsastojci:\u00a0<\/strong>
\noko pola kg bra\u0161na (mo\u017ee bilo kakvo ili neki miks),\u00a03 ka\u0161ike ulja (maslinovo ili bundevino),\u00a0ka\u0161i\u010dica soli,\u00a0ka\u0161i\u010dica \u0161e\u0107era,\u00a0kesica suvog kvasca ili jedan fri\u0161ki,\u00a0za\u010dini (bosiljak, semenke, po \u017eelji),\u00a0mlaka voda
\npriprema:<\/strong>
\nizme\u0161ati bra\u0161no, so, kvasac, \u0161e\u010der, za\u010dine i ulje. dodavati malo po malo mlake vode i mesiti. ako je pregnjecavo – dodati bra\u0161na, ako je presuvo – vode, dok ne dobijete glatko testo. \u0161to du\u017ee mesite, to bolje!\u00a0testo ostaviti na toplom, pokriveno krpom u posudi, da se di\u017ee. neki ka\u017eu da se opet premesi i ostavi jo\u0161 oko 20 min na drugo dizanje i da je tako bolje, ali i ne mora.\u00a0pe\u010de se oko 40 min na 200\u00b0C.
\nMargaretina napomena:<\/strong>
\nkad ga izvadite (ajme \u0161to je lijep! ;)<\/strong> namazati maslacem ili uljem i zamotati u krpu da se hladi.
\nrezultat:<\/strong>\"hleb<\/a><\/strong>
\nVinkov “No Knead Bread”<\/a>\u00a0<\/strong>
\n(recept J.Lahey-a, pekara iz NY, za minimalisti\u010dki hleb od bra\u0161na, vode, kvasca i soli. ne zahteva ume\u0107e, samo strpljenje. pustite da vreme radi za vas.)
\nsastojci:<\/strong>
\n420 g p\u0161eni\u010dnog bra\u0161na,\u00a0\u00a01\/4 ka\u0161i\u010dice instant\u00a0kvasca,\u00a01 ka\u0161i\u010dica\u00a0soli,\u00a0350 ml\u00a0vode.
\npriprema:<\/strong>
\nbra\u0161no pome\u0161ajte s kvascem i soli, dodajte vodu i\u00a0mikserom\u00a0<\/span>umesite mekano testo.\u00a0pokrijte i ostavite da odstoji 12-16 sati. radnu povr\u0161inu dobro pospite bra\u0161nom i istresite testo. testo pobra\u0161nite (i ruke) i rastanjite i presavijte kao pismo (ja ovo nisam radila.) pospite kuhinjsku krpu s dosta bra\u0161na, pa prebacite na nju hleb i ostavite zamotano u krpi 1-2 sata. zagrejte pe\u0107 na 230 \u00b0C, a u njoj zagrejte kerami\u010dku (ili vatrostalnu) posudu s poklopcem u kojoj \u0107e se pe\u0107i. u nju prebacite hleb. posudu nije potrebno mastiti, poklopite je i pecite hleb oko 30 minuta.skinite poklopac i pecite jo\u0161 20 minuta. pe\u010deni hleb pokrijte krpom i ostavite da se ohladi.
\nrezultat <\/strong>(uz dodatak semenki :)\"hleb<\/a>prijatno!<\/p>\n","protected":false},"excerpt":{"rendered":"

kad god Vinko \u00a0do\u0111e u Mo\u0161orin, ponese bar jedan svoj doma\u0107i hleb… a kad smo oti\u0161li u Batinu na radionicu, osim hleba i kola\u010da koje je on spremao, i sestra Margareta dala je doprinos odr\u017eav\u0161i radionicu pravljenja hleba! kona\u010dno sam … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"footnotes":""},"categories":[1041,150],"tags":[785],"class_list":["post-7048","post","type-post","status-publish","format-standard","hentry","category-blog","category-kuhinjs","tag-hleb"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/zemljanarhitektura.com\/index.php?rest_route=\/wp\/v2\/posts\/7048","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zemljanarhitektura.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zemljanarhitektura.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zemljanarhitektura.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/zemljanarhitektura.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7048"}],"version-history":[{"count":18,"href":"https:\/\/zemljanarhitektura.com\/index.php?rest_route=\/wp\/v2\/posts\/7048\/revisions"}],"predecessor-version":[{"id":7129,"href":"https:\/\/zemljanarhitektura.com\/index.php?rest_route=\/wp\/v2\/posts\/7048\/revisions\/7129"}],"wp:attachment":[{"href":"https:\/\/zemljanarhitektura.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7048"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zemljanarhitektura.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7048"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zemljanarhitektura.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7048"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}