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Serbian bread

Serbian bread


Heat the milk a little and dissolve the yeast, leave it for a while and add 1 tablespoon of sugar.

Put flour, bran, yeast milk and salt in the bread machine and leave to knead + leaven.

After leavening, take it out of the bread machine and divide it into 12 equal pieces, each piece is spread with a rolling pin (it is made like a stick, a smaller pie) with a diameter of 12-15 cm and about 0.5 cm thick.

The butter melts, and each stretched stick is passed through the melted butter and placed in a circular shape in a round tray lightly greased with butter or oil, each stick to be superimposed well over the other piece (see photo) My tray is 26 cm, this should not be the problem with the measures .......... I'm kidding.

At the end it will look like a flower with petals, leave it to rise for about 15-20 minutes, then grease it with egg yolk and sprinkle with sesame seeds.

Place the tray in the oven for about 35 minutes.

Does not require cutting breaks according to the shape of the glues ................. super good


Because I made baguettes before, I decided on a traditional bread. The bread machine will do the "hard work" for you, and this bread, as its name implies, will be ready in record time. So all you have to do is rummage through the pantry for a jar of magiun and enjoy the smell of fresh bread.

Depending on the bread machine you use, this bread should be ready after 1h20. Also depending on the car, it is good to know that the weight you have to set is 1000 gr (1 kg).

Very important is the order in which you put the ingredients. For a successful bread, the yeast must not come into direct contact with water.

Therefore, put the ingredients in the baking tray in the following order: water, oil, salt, sugar, flour, yeast. And that was all. Put the tub in the car, set the weight and the degree of browning (if it has these functions) and let it go. I told you how simple it is :).

Serve with anything, even plain, fried with a little olive oil.


Ciabatta bread

For maya (starter):
Put water and milk in a bowl and sprinkle the yeast on top. Leave to rest for 5 minutes, then add honey and mix. Add the flour provided at the starter, mix well and leave covered with a towel for 12 hours.

After 12 hours (I usually prepare the starter in the evening and in the morning I start bread).

For the dough:
Put water in a bowl and sprinkle the yeast from the recipe over. Leave for 5 minutes then mix to dissolve the yeast. Then add this mixture over the starter (mayonnaise) together with the oil and mix (only with a wooden spoon, not a metal). Mix the flour with the salt and add a sticky and moist dough over the mayonnaise composition.

Mix (beat) with a wooden spoon for 5 minutes (you will see how the dough comes off the edges of the bowl). You will get a soft dough that cannot be kneaded. Cover and let rest until it triples in volume and is full of air bubbles. (approx. 2-3 hours depends on the cold / hot air currents you have in the kitchen).

DO NOT PRESS the dough after leavening.
Sprinkle flour generously on a baking tray and prepare some extra flour to flour your hands. Use a plastic spatula to split the dough in half. Remove half of it, place on a floured tray. Use well-floured palms, shape the loaves, without kneading or moving the dough too much so as not to remove air bubbles from it.

Slowly, carefully, after it has the desired shape with your floured fingers, lift the dough slightly to make sure it is not glued to the tray. Follow the procedure for the second half of the dough. Flour the dough on top and then leave it to rise for another 20 minutes.

The dough will widen and grow a little, but still retain its shape.

Bake in the preheated oven over high heat (220 C or 425F).
The bread is ready in about 20 minutes (it should be very light and sound empty when you hit it with your finger).


How to prepare pasulj & # 8211 Serbian bean soup

1. Put the beans in a soup pot and cover with water. The water is brought to a boil and then the liquid is discarded.

2. 3 liters of fresh water is added over the beans. The fire must be kept in the environment. Add the pork ribs, an onion, bay leaf, parsley root, pepper and hot pepper.

3. Bring to the boil and simmer for at least 1.5 hours until the beans are soft.

4. Heat the oil in a pan and fry a chopped onion. Boil on low heat for 5 minutes and then add 2 tablespoons of flour. Continue stirring for 3 minutes. Chopped garlic and paprika are added over the onion. Homogenize until it reaches the consistency of a paste.

5. The pasta obtained in the pan is added to the soup pot, over the beans.

6. Boil for another 5-10 minutes until the soup thickens.

7. Taste it. If necessary, add vegeta or salt.

8. After the fire has stopped, add the chopped parsley.

9. Serve with fresh crispy bread.

2 / 5 - 1 Review (s)

Serbian bean stew

Wash the peppers, dry and cut into slices. Cut the bell pepper in half, clean it, wash it and cut it into 3-4 cm strips. Pour the beans into a sieve, rinse with cold water and allow to drain. Peel the onion and cut it into juliennes. Peel a squash, grate it and slice it. Peel a squash, grate it and cut it into cubes of about 1 cm. The salami is cut into slices. The marjoram is washed, dried by shaking and the leaves are broken, except for a few threads for decoration.

Heat 2 tablespoons of oil in a pot, fry in this onion, salami, peppers, garlic, potatoes and bell peppers, turning them from side to side for about 3 minutes. Add the beans, marjoram leaves and tomato pieces, pour the soup and season with salt and pepper. Bring to the boil with the lid on, stirring occasionally over medium heat for about 30 minutes.

Season the stew with salt and pepper and decorate with the rest of the marjoram. Serve with bread.


Homemade bread for a happy day (video recipe)

Let me tell you a secret. the bread is not greased with egg (the crust of the bread becomes hard). After removing the straw from the oven, grease it well with sunflower oil and leave it like this for 15 minutes. As a result, it is very soft and tasty. Enjoy.

For b_ulendrele who post uncivilized comments: Maybe you have nothing in common with the kitchen or use expired or poor quality ingredients. How about that?

You must have some knowledge in the field. the whole thing has its balls. More than a recipe you have video.

Fuck me in your recipe for a bad and infected cow that you can't write.
Next time, explain to the dead what to mix with, what to mix with. bad fuck

The recipe is not complete. It does NOT say that hot water should be used, not water at room temperature. I tried three times with water at room temperature and the dough did not rise. So I tried warm water and saw the dough rise! In conclusion, do not put incomplete recipes on the net. Even some people are interested and want to try them.

Excellency, I simply put it in 2 cake trays, without braiding it and it looks very good. In addition, I greased it from time to time with egg. She is beautifully tanned, she is like a young lady in the spring sun! SUPER GOOD AND JUST BEAUTIFUL!


LCHF crispbread

LCHF bread
Low-carb bread is often in the form of crackers. It is made from mixtures of seeds and nuts, using psyllium bran as a binder. It is perfect to be greased with butter, cream cheese, liver pate or to be soaked in dip sauces. You will not be able to eat too many slices, but that is also the purpose of the LCHF diet: we eat fat, so we are full, so we are tired. I've tried several LCHF bread recipes, but I like that it contains neither eggs nor dairy.

Low-carb crispbread or crackers
The simplest and with ingredients at hand

For 1 large stove tray:

  • 100 g sunflower seeds (or mixed with pumpkin seeds)
  • 30 g flax seeds
  • 50 g sesame seeds
  • 1 tablespoon psyllium bran
  • 250 ml of water
  • salt or coconut

Preheat the oven to about 160 degrees C.

The seeds (unroasted) are put in a robot / chopper / grinder for a few seconds, enough to grind easily, there is no need to make powder.

Add salt and psyllium bran. Pour the water, mix and leave for about 5-10 minutes, to swell the bran. The composition will become more homogeneous.

Spread a large tray (the one on the stove is perfect) with baking paper and grease with oil. Spread the composition with a spatula or spoon. It must be a few mm thick.

Put in the oven for about 10 minutes, then remove the tray and cut with a knife into slices (20-24).

Leave it in the oven until the whole surface becomes crispy. Attention: the bread tends to burn at the edges, so every few minutes the tray will be removed and pieces will be torn that will turn, their place in the tray will change, the middle ones towards the edge and vice versa. As they bake, they are removed. The last pieces are left in the oven off, with the door ajar.

After complete cooling, the bread is stored very well in plastic boxes or sheets with lids. They lasted for 2 weeks without changing their taste.

TOTAL: 350 grams, 1159.8 calories, 40.5 protein, 96.4 fat, 12 carbohydrates, 34.6 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.


Turkish bread Ramadan

  • 585 gr flour
  • 7 gr dry yeast
  • 330 ml of warm water
  • 120 ml of warm milk
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 egg yolk + 1 tablespoon milk
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black cumin seeds (nigella)

For almost a year I prepared the bread by mixing the ingredients by hand - I didn't have KA and it goes fast and so, it is not necessary to knead much, it is enough to homogenize the ingredients.


I put salt and flour in the KA bowl.


Mix the yeast with the sugar and set it aside until you grease the pan.


Meanwhile, the yeast liquefied and poured it in the middle of the flour.


I start the robot at minimum speed and add the oil, often half a tablespoon of oil is enough, depending on the flour (I buy more flour and if after the first bread I find that the bread is more crumbly the next day, I put 1 ½ tablespoons of oil if flour is drier pour the 2 tablespoons).


I add warm water, gradually, enter either the whole amount of 600 ml of water, or only 550 ml, also depending on the humidity of the flour - you add 550 ml and if necessary pour the rest, it will be noticed that


the dough is homogenized quickly, it gathers around the hook, I don't leave it to knead anymore.


The vessel remains clean and so does the hook.


Divide the dough in half, twist it and place the bread in the tray, then with the tray in a large bag and leave it to rise, until it reaches the edge of the tray or until the volume doubles, you know.


From this moment I just have to take care to put it in the oven and bake it, I don't knead the dough a second time, I can take care of anything else or I relax reading on my buttocks.


It is ready to ferment - depending on how hot it is in the kitchen - in 35, 40 minutes or an hour. Those that have an electric stove with a leavening program seem to leaven even faster.


When it is ready to rise, I turn on the oven - I do not heat it before - I place the tray in the oven and set the temperature to stage 7, ie 250 degrees.


If you have an oven that burns like mine after 20 minutes, return the bread if not, no.


It is baked in 45 minutes or when you like the color.


I take the bread out on a grill, sprinkle it with water and cover it with a napkin until it cools down.
Good appetite!