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Semi bread

Semi bread


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Let me show you what bread I usually make in my bread machine ...

  • 3 3/4 measures white flour
  • 1 measure of black flour
  • 300 ml of warm water
  • 1 1/2 tablespoons salt
  • 4 tablespoons oil
  • 1 tablespoon sugar
  • 1 sachet of dry yeast (7 g)
  • 3 tablespoons milk powder -
  • In the image you can see the measure (the one on the left, smaller) and the spoon, from the equipment of the bread machine, which I used.

Servings: 12

Preparation time: over 120 minutes

RECIPE PREPARATION Semi bread:

I made the bread in the bread machine and I put the ingredients in the following order:

- the water

- the salt

- powdered milk

- oil

- flour

- yeast

- the sugar

I programmed the car on the FRENCH French bread program and ... I waited for it to smell of baked bread, at home ....

It's an enticing smell!

Great appetite!


In Banat, everyone calls them "bundás kenyér" - meaning "bread in fur coats". The Germans call them "Arms Ritter" or Eierbrot (bread with egg), the French call them "pain perdu" (lost bread), the English call them "French Toast" or "Poor Knights of Windsor" (also poor knights). ), and the Spaniards call it "torrija". Friganele is a world-famous dish.

In our country, the name appeared on the Greek chain, from the word "frigania".

Friganele. What bread do we use

It can be white bread, semi or wholemeal, with or without crust. The peel helps the "stability" of the preparation. We still need cold milk and a few salted eggs.

Tips for skewers

The bread is first soaked in milk and only then is given through the egg. Why? The egg is not absorbed in the depth of the bread (we also save on eggs) and when toasted a golden crust is formed. A barrier that prevents the bread from soaking in the oil in the pan. In addition, the egg film browns immediately and avoids splashing with hot oil caused by the milk that would come in contact with it.

Ingredient: 500 ml milk, 2 eggs, 50 g sugar, 2 tablespoons vanilla sugar, 150 g butter, 8-10 slices of bread, powdered sugar for serving.

Method of preparation

In a bowl put the eggs with the two types of sugar and mix with the celery.

First pass the slices of bread through the cold milk and drain gently. They need to absorb milk well and soften deeply. If they are not properly soaked in milk they become rubberized. If necessary, fill with cold milk - it depends on how dry the bread was and how much milk it absorbed.

The slices are passed one by one through the beaten egg with salt.

Heat the oil over medium heat in a deeper pan. In 1-2 minutes they brown and can be turned.

The hot skewers are removed in a tray lined with paper towels to absorb excess fat.

To be tastier, some housewives sprinkle honey or sugar over the skewers and garnish them with fresh fruit or jam. Others put cheese or grated cheese on top.

Friganele can also be spicy if we add salt and pepper to the milk instead of sugar and vanilla.

Depending on your preferences, you can also add salted sheep's cheese and a little finely chopped dill to this composition.


RYE BREAD WITH SEEDS

Rye bread with seeds, a dense, tasty bread full of delicious seeds.Wholemeal rye flour I never miss the pantry because I like to bake tasty breads and in addition, rye has countless nutritional properties.

  • 400 g wholemeal rye flour
  • 100 g white flour
  • 370 ml water
  • 25 g of yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons flax seeds (hydrated for a few hours in cold water)
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds

Method of preparation rye bread with seeds

In a bowl put both types of flour, make a hole in the middle and put the yeast mixed with sugar and a few tablespoons of warm water. Cover with a thin layer of flour and let the yeast activate for 10 minutes.

After it has grown, add salt and seeds to the bowl.

We start to knead, adding little by little the warm water. Knead for about 10 minutes, cover the bowl and put it back in a warm place until it doubles in volume (about an hour).

Sprinkle the flour on the work surface and shape it according to the shape we use. I put the dough in a cake tin and, after it has risen, grease the surface with water and sprinkle a tablespoon or two of seeds.

Bake the bread for about 15 minutes at 220 ° C, then reduce to 200 ° C and continue baking for another 30 minutes. After it is baked, turn it over on a grill and cut it only after it has cooled completely. Enjoy!

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Dietary bread, semi-prepared - a recipe designed and recommended by doctors

This bread has been described as "semi-prepared" because it is not baked in the oven, but boiled on the stove.

It is not an ordinary bread recipe, but an unconventional one, which falls rather into the category of dietary or substitute preparations in special diets. It is prepared from several types of cereals, which are simply boiled with water.

The prescription was published in the book of the Naturalia Medical Center - "The concept of whole food", to which contributed authors specializing in medicine and research, such as Dr. Pavel Chirilă, Mădălina Popescu, Nicoleta Sturzu, Corina Munteanu, Steliana Mițan and Daniela Chiriac.

• 100 g of rice flour
• 50 g of corn flour (corn)
• 25 g of whole wheat / oat / buckwheat / barley flour
• 250 ml of water
• salt never

Mix all types of flour in a bowl. Put the water in a saucepan on the fire. When it starts to boil, add the flour mixture to the wire, stirring quickly and continuously, to prevent lumps from forming.

Let it boil for a few minutes, until it thickens and turns into a soft, well-cooked paste.

Pour into an even layer on a large wood chipper, or in a pan, and allow to cool. Another option would be to shape it in the form of a roll, to cut it into slices, like slices of bread.

After it has cooled a little, it can be portioned (cut into square pieces), and after it has hardened, it can be broken into pieces.

The authors of this recipe claim that such a bread can be the best substitute for baked bread, homemade or commercially available.

It has a high degree of digestibility and can be included in the diet of the healthy or sick. It is even more indicated in the diet of people with excess weight or with cardiovascular or metabolic health problems.

It is not a fluffy bread, but rather moist and soft inside. As a consumer recommendation, it can be served with pickles (cabbage or pickles), or with ground seeds.

Source: Naturalia Medical Center, The concept of whole food. Recipes, Chap. V., Bread and Cracker, Semi-prepared dietary bread, Christiana Publishing House, Bucharest, 2015, p. 54


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