HLEB SA MASLINAMA

Fine, vazdušaste veknice belog hleba punjene  maslinama su idealan način da započnete dan. Recept je iz časopisa Sale&Pepe. Izuzetno se lako i lepo prave. Dosta vremena se provede u čekanju da testo nekoliko puta naraste ali  je zaista vredno čekanja.

HLEB SA MASLINAMA

15g svežeg kvasca
pola kašičice šećera
200ml mlake vode

300g brašna
malo soli
pola kašičice šećera

150ml mlake vode
300g brašna
2 kašike ulja

cele masline - zelene ili crne (količina po volji)

Staviti kvasac sa šećerom u 200ml tople vode i ostaviti ga da nadođe na toplom mestu. U većoj šerpi pomešati 300g brašna, malo soli i pola kašičice šećera. Dodati nadošli kvasac i promešati viljuškom. Ostaviti da se  testo odmara 30 minuta.

Testu dodati 150ml vode, ulje i postepeno još oko 300g brašna. Zamesiti glatko i elastično testo koje se ne lepi za ruke. Ostaviti ga da se odmara 60 minuta.

Premesiti testo. Formirati oblik valjka i podeliti ga nožem na 4 jednaka dela. Svaki deo oklagijom rastanjiti na veličinu od oko 24x30-32cm.  Ovih 30-32cm se odnosi na kraću stranu vašeg pleha od rerne. Ako je kraća strana manja onda razvucite manje. Okrenuti testo tako da je kraća strana okrenuta ka vama, pa po dužini, u srednjem delu testa poređati cele masline, a onda preklopiti desni deo preko srednjeg dela, pa levi deo preko njega. Ponoviti postupak sa preostale 3 jufkice. Prebaciti duguljaste vekne u pleh koji ste obložili papirom za pečenje i malo nauljili, tako da je preklop testa okrenut na dole. Ostaviti ih da se odmaraju oko 90 minuta u plehu.

Peći na 210 stepeni oko 20 minuta, pa isključiti rernu i peći još 5 minuta. Pre pečenja na dno rerne staviti šerpu sa vodom. Vreli hleb zamotati u čistu krpu pa ih sa sve krpom staviti u plastičnu kesu na kratko da omekšaju, da se malo upare.

ITALIAN BREAD WITH OLIVES

This recipe is a wonderful example Italian bread. It is from a Serbian edition of the Italian magazine Sale and Peppe. Use whole olives of your choice or skip the olives and enjoy the simplicity of the great bread.

15g fresh yeast

half a teaspoon of sugar

200ml lukewarm water

300g flour

half a teaspoon of salt

half a teaspoon of sugar

150ml lukewarm water

300g flour

2 tablespoons of oil

olives 

Place the yeast with sugar in 200ml of water and let it bubble up in a warm place for around 20 or so minutes. Place 300g of flour in a large pot. Add in the sugar and the salt, and then add in the bubbled up yeast and stir. Leave for 30 minutes to rest. Add in 150ml of water, oil and gradually add in 300g of flour and knead until you get a nice and elastic dough. Leave to rest for 60 minutes. Knead again and divide into 4 balls. Roll each ball into a rectangle around 24x30cm so that the shorter side is facing you. Place olives in the middle part of the rectangle, and then just flip over the olives the right hand side, and then flip over the left side. Repeat with the rest of the dough balls. use as much olives as you like. Place the bread in the oven pan lined with baking paper that you have greased with oil. Let sit in the pan for 90 minutes. Place a small pot of water at the bottom of your oven. Bake at 210 degrees Celsius for 20 minutes then turn of the oven and bake for an additional 5 minutes. Roll hot bread in a clean kitchen cloth and place together with a clothe in a plastic bag or just cover the baking pan where they have been baked with another baking pan so they would get softer. 

ITALIJANSKI HLEB S MASLINAMA, SUŠENIM PARADAJZOM I RUZMARINOM

Božanstveni domaći italijanski hleb koji možete bez problema napraviti u svom domu samo ako imate malo dobre volje.

Sušeni paradajz u ulju ako ne nađete u vašim hipermarketima sigurno možete pronaći u prodavnicama zdrave hrane.

ITALIJANSKI HLEB S MASLINAMA, SUŠENIM PARADAJZOM I RUZMARINOM

450g brašna (još oko 100g kad se premesi)

20g svežeg kvasca

250ml tople vode
pola kašičice šećera

4 kašike maslinovog ulja 

120g zelenih maslina  sečenih na krugove

100g sušenog paradajza u ulju (tanki prutići)

1 kašika ulja od sušenog paradajza

1 puna kašičica suvog ruzmarina
1 kašičica suvog bosiljka
1 kašičica suvog origana
1 kašičica soli

Staviti kvasac u 100ml tople vode sa šećerom i ostaviti ga da nadođe oko dvadesetak minuta. U pola količine brašna dodati so i suve začine, pomešati, pa dodati nadošli kvasac sa ostatkom vode i maslinovoim uljem. Zamesiti testo uz postepeno dodavanje ostatka brašna. Nije potrebno dugo mesiti, oko minut. Ostaviti testo da nadođe oko 30 minuta.

Masline, sušeni paradajz, ulje iz paradajza umesiti u testo. Lepo zamesiti dok tetso blago ne pocrveni od paradajza. U početku će imati konzistenciju plastelina i počeće da se razdvaja, ali uz postepeno dodavanje još oko 100g brašna ili koliko vam je potrebno, dobićete ponovo lepo i elastično testo. Ostaviti ga da se odmara 60 minuta.

Premesiti ga i staviti u nauljenu šerpu prečnika oko 20cm da se odmara oko 30 minuta. Peći u prethodno zagrejanoj rerni na 200 stepeni 30 minuta, onda smanjiti temperaturu na 180 i peći još 20 minuta. Izvaditi hleb iz rerne, okrenuti šerpu naopačke i malo j lupnuti o podlogu da hleb ispadne. Vratiti hleb na rešetku od rerne ali ovaj put naopačke i peći još 20 minuta.

Gotov vruć hleb umotati u kuhinjsku platnenu krpu i staviti ga u kesu na oko sat vremena da se lepo upari i omekša. Seći kad se ohladi. Čuvati zamotan u plastičnoj kesi u frižideru. Tako zadržava svežinu i 5 dana (dalje od toga ga nisam čuvala jer se uvek pojede pre tog vremena.

ITALIAN BREAD WITH OLIVES, SUN DRIED TOMATOES AND ROSEMARY

I absolutely adore this bread! Since I have found the recipe it is the base for almost all bread I make with numerous variations of the theme.  This bread does not require much kneading, the yeast and resting of the bread will do the work by itself.

450g of flour

20g of fresh yeast
1 teaspoon of sugar

250ml of  warm water

4 tablespoons of olive oil

00g of green olives cut into thin slices

80g of sun dried tomatoes in oil thinly sliced

1 teaspoon of dry rosemary

1 teaspoon of dry basil and oregano 

1 teaspoon of salt

1 tablespoon of oil from the dry tomatoes

Put yeast in 100ml of warm water with  sugar and  and let bubble up. In a large bowl put half of the flour, dry spices and salt and add in the yeast with the rest of the water. Add olive oil and knead the dough, slowly adding the rest of the flour. Knead for a minute, no need for more. Let the dough rest for 30 minutes.


 Add the olives, tomatoes, and oil from the tomatoes and knead them in adding in additional flour as you knead for about 5 minutes. You will need app. 100g more of flour. Leave for 60 minutes to rest. Knead again and place the ball of dough in a pot 20cm in diameter. Leave to rise for 30 minutes. Bake in the preheated oven at 200 degrees Celsius for 30 minutes. Turn the temperature down to 180 and bake for 20 more minutes. Take the bread out of the oven, remove from the pan and put it back in the oven upside down and bake for 20 more  minutes. Wrap the bread in a clean kitchen towel  and place in a plastic bag do it softens in the steam for an hour. Keep in the fridge in wrapped in a plastic bag.

PUNJENI BAGET "ČETIRI GODIŠNJA DOBA"

Idealan recept za razne prigode jer ga možete napraviti i dan unapred, a hleb neće postati gnjecav, već taman upiti koliko je potrebno. Samo ga dobro zatvorite  folijom. Pustite mašti na volju i dodajte sastojke koje volite plavi sir, orahe, lešnike, kisele krastavčiće... 

PUNJENI BAGET ČETIRI GODIŠNJA DOBA

baget ( 50cm)

250g fete

150g krem maslaca (Philadelphia krem sir, Vajkrema, Krem maslac)

1 manja sveža crvena paprika  (sitne kockice)

100-130g čajne kobasice (sitne kockice)

80g zelenih maslina (sitno)

30g sušenog paradajza u ulju (sitno)

2 kašike svežeg peršuna

na vrh kašičice belog luka u prahu

na vrh kašičice suvog ruzmarina

usitnjena sredine bageta 

Ukloniti krajeve bageta i iseći ga na dva ili tri dela radi lakšeg punjenja. Izdubiti sredinu viljuškom. Spojiti fetu i krem sir i dodati ostale sastojke. Ostaviti da se malo fil prilagodi sobnoj temperaturi radi lakšeg punjenja nekih desetak minuta. Puniti baget sa oba kraja. Umotati u foliju, staviti u frižider da se stegne na bar sat vremena. Servirati šnite debljine oko 1- 1.5cm.

STUFFED BAGUETTE "4 SEASONS"

I have been meaning to make something like this for years, just haven't gotten around to it. The recipe is from a blog Baking Obsession and it turned out great. Let your imagination run with the ingredients: walnuts, almonds, blue cheese, pickles.....

baguette (50cm)

250g feta

150g cream cheese

100-130g pepperoni (spicy salami)diced

80g olives cut roughly

30g sun dried tomatoes

1 fresh red bell pepper diced

2 teaspoons of fresh parsley

pinch of dry garlic

pinch of rosemary

 bread middle (that you have taken out)

Slice of both ends of the baguette and cut the baguette into 2 or 3 parts (it is easier to stuff if it's not too long and it will be cut anyway). Hollow the baguette by gently scraping with a fork. Mix the two cheeses and add the rest of the ingredients. Stuff the baguette and chill in the fridge for couple of hours. Cut slices 1.5cm thick.