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Thread: Polish bread

  1. #1
    Kasia Guest

    Default Polish bread


    I'm proposing Polish Bread. I've got a recipe form my mother, she from
    her mother. It tastes great 'Food from Poland'
    (http://www.foodfrompoland.blogspot.com)

    Components:

    * 17,63 oz flour, about 500g
    * 6,59 fl.oz rye flour, about 200ml
    * 1,76 oz yeast, about 5dag
    * flat tablespoon of sugar
    * 2 or 3 flat spoons salt
    * If someone likes you can add a sunflower seed flax or pumpkin, siemie

    * as someone like you can add bran e.g.. 4 spoons

    Implementation:

    Dissolve sugar and yeasts in a glasse of warm water. Add 2 spoons flour.
    All pour to a bowl and mix it. Next, cover a bowl with a lid and leave
    this in a warm place to about 1 hour.

    In the meantime combine flours and mix with salt - you can now add
    sunflower, pumpkin, flax, siemie/by liking).

    When the yeast shoot up, mix them with flour. Pour some water, to give a
    mixture of consistency the dough. Next knead on the 10 minutes, if
    necessary, we add flour or water, so that the dough is not sticky.

    Ready the dough again leave in warm place until double shoot up. In the
    meantime, oil roasting tin and warm up a oven to 200 degrees. The formed
    dough put into this roasting tin. You can springle the cake with caraway
    seed, sesame seeds. This dough in the roasting tin put into oven and you
    must bake about 1 hour. After hour, take it and you can pour some cold
    water on our bread.
    Bon appétit.




    --
    Kasia

  2. #2
    graham Guest

    Default Re: Polish bread


    "Kasia" <[email protected]> wrote in message
    news:[email protected]..
    >
    > I'm proposing Polish Bread. I've got a recipe form my mother, she from
    > her mother. It tastes great 'Food from Poland'
    > (http://www.foodfrompoland.blogspot.com)
    >
    > Components:
    >
    > * 17,63 oz flour, about 500g
    > * 6,59 fl.oz rye flour, about 200ml
    > * 1,76 oz yeast, about 5dag
    > * flat tablespoon of sugar
    > * 2 or 3 flat spoons salt
    > * If someone likes you can add a sunflower seed flax or pumpkin, siemie
    >
    > * as someone like you can add bran e.g.. 4 spoons
    >
    > Implementation:
    >
    > Dissolve sugar and yeasts in a glasse of warm water. Add 2 spoons flour.
    > All pour to a bowl and mix it. Next, cover a bowl with a lid and leave
    > this in a warm place to about 1 hour.
    >
    > In the meantime combine flours and mix with salt - you can now add
    > sunflower, pumpkin, flax, siemie/by liking).
    >
    > When the yeast shoot up, mix them with flour. Pour some water, to give a
    > mixture of consistency the dough. Next knead on the 10 minutes, if
    > necessary, we add flour or water, so that the dough is not sticky.
    >
    > Ready the dough again leave in warm place until double shoot up. In the
    > meantime, oil roasting tin and warm up a oven to 200 degrees. The formed
    > dough put into this roasting tin. You can springle the cake with caraway
    > seed, sesame seeds. This dough in the roasting tin put into oven and you
    > must bake about 1 hour. After hour, take it and you can pour some cold
    > water on our bread.
    > Bon appétit.
    >
    > --
    > Kasia


    Other bread bakers would be interested so please re-post this on
    alt.bread.recipes

    Graham



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