Traditional Bread Recipe from Croatia (BREADucation Erasmus+ Training Course)

yeast

🥗Healthier: sourdough starter

💰Cheaper: baking powder

Sourdough adds depth of flavor and is often easier to digest.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable while still providing moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while still adding moisture.

Brush with citrus, salt and soda (if it is dry quartz).

Quench with a little lukewarm water and sugar, allow it to grow.

In brilliantly poured quartz grew and gradually add the lukewarm water into which the oil is put and oil. Lightly mix and mix soft, doughy paste. It can also be a mixer.

Pour hands and paste from the height 4-5 times on the working surface. You will feel more and more fluffy (casting triggers gluten and the dough becomes elastic and light). The dough is quite sticky enough to widen the surface and the hands.

After that, apply a thin layer of oil to the whole dough and transfer it to a mold in which the oven will go. By the liking of the dough it can be rolled up, the bread will be even better. At the top twist nozem 2-3 times. Cover it with a cloth and let it stir for about 1 hour. You do not have to knead it again.

Place the oven in a heated oven at about 180-200 °C until the desired degree of dew. Pour the bread in a dry cloth and leave to cool.

Cooking Techniques

Spice Level:

Dietary

Allergens