Posna uskršnja pogača (Lenten Easter traditional bread)

Najčešće greške kod pripreme uskršnje pogače 

Nacini oblikovanja uskrsnje pogace

Sastojci: 500 g brašna Tip400 ili T500 (US: visenamensko brasno univerzalno, UK: obicno brasno, FR: farine de blé Tip55, DE: Weizenmehl Tip405, IT: farina 00), 300 ml tople vode, 7 g suvog kvasca, 1 kašičica šećera, 3 g soli, 80 ml ulja, za posipanje - susam ili kim.

Priprema:

1. Aktivirati kvasac u toploj vodi sa šećerom.

2. Pomešati brašno i so.

3. Dodati ulje i kvasac u brašno. 

4. Umesiti mekano testo, mesiti 8 minuta.

5. Ostaviti da naraste oko 60 minuta, na toplom mestu.

6. Oblikovati pogaču.

7. Istaviti još 30 minuta da naraste.

8. Premazati vodom ili uljem. Posuti susamom ili kimom.

9. Peći u prethodno zagrejanoj rerni na 180 °C oko 35 minuta.

Napomene za uspeh recepta

- Testo može zahtevati malo više vode

- Duže mešenje poboljšava strukturu

Opis

Ova varijanta je pogodna za post ili osobe koje ne jedu proizvode životinjskog porekla - vegane.

Tekstura i ukus

Mekana sredina i blago hrskava korica sa neutralnim ukusom.

Serviranje

- Uz posne namaze

- Uz povrtne salate

- Uz čorbe

Čuvanje:

Do 2 dana pokrivena.

Zdravstveni benefiti

- Niži sadržaj zasićenih masti

- Lakša za varenje

- Pogodna za vegansku ishranu

Predlog: uskršnja pogaca

The most common mistakes when preparing Easter traditional bread 

Ways to shape Easter traditional bread

Ingredients: 500 g of flour Type400 or Type500 (US: all-purpose flour, UK: plain flour, FR: farine de blé type 55, DE: Weizenmehl Type 405, IT: farina 00), 300 ml of warm water, 7 g of dry yeast, 1 teaspoon of sugar, 3 g of salt, 80 ml of oil, for sprinkling - sesame seeds or caraway.

Preparation:

1. Activate the yeast in warm water with sugar.

2. Mix flour and salt.

3. Add oil and yeast to the flour.

4. Knead the soft dough, knead for 8 minutes.

5. Let it rise for about 60 minutes, in a warm place.

6. Shape the bread.

7. Leave for another 30 minutes to rise.

8. Coat with water or oil. Sprinkle with sesame seeds or caraway.

9. Bake in a preheated oven at 180 °C for about 35 minutes.

Notes for recipe success

- The dough may require a little more water

- Longer kneading improves the structure

Description

This variant is suitable for fasting or people who do not eat products of animal origin - vegans.

Texture and taste

Soft center and slightly crispy crust with a neutral taste.

Serving

- With lenten spreads 

- With vegetable salads

- With soups

Keeping:

Up to 2 days covered.

Health benefits

- Lower content of saturated fat

- Easier to digest

- Suitable for a vegan diet

Suggestion: Easter bread