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Painici Laugenbrot

Painici Laugenbrot

The recipe is extremely simple.

In a small bowl, mix the yeast with a little warm water, sugar and 2-3 tablespoons of flour. Homogenize.

Put the flour in a larger bowl, make a hole in the middle and pour the mixture with the yeast. Leave in a warm place for 10 minutes (the yeast will rise), add salt and oil then gather everything in the middle starting from the sides, bringing the flour to the raised yeast and gradually add the hot water, kneading the dough well.

Depending on the absorption power of the flour, add either hot water or a little flour, until you get an elastic, non-sticky dough. Cover the bowl with a clean napkin and put it back in a warm place until the dough doubles in volume.

Then take out the dough on the floured top, shape a thick roll and cut the dough into approximately 15.16 equal pieces. I had 16 pieces.

You can also make them big… I think… 8-10 pieces.

Put 2l of boiling water with 10 teaspoons of baking soda and a little high salt.

When the mixture boils, put 5 balls of dough and boil them for about 30 seconds.

Remove them with a spatula with holes, drain them and place them in the tray in which you put baking paper. Leave room between them. With the tip of a sharp knife, cut them to the surface.

Sprinkle with high salt and sesame seeds, place the pan in the preheated oven and bake the bread for about 25 minutes - they should be nicely browned.


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