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Kruh sa ?e?njakom, ru?marinom i su?enim raj?icama / Rosemary Garlic and Sun Dried Tomato Bread
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 Moram priznati da jako rijetko pe?em kruh, a peciva jo? i rije?e. ?ao mi je zbog toga. Volim miris svje?e dignutog kvasca. Volim osjetiti toplinu i podatnost tijesta pod rukama. Volim miris pravog doma?eg kruha i okus njegove hrskave korice. Ne volim to ?to nemam dovoljno vremena da ga ?e??e ispe?em. Ipak, ponekad, kad uspijem ukrasti malo vremena, ispe?em neki fini aromati?ni kruh kakav se ne mo?e kupiti u pekari. Uz takav kruh tada najvi?e volim pojesti ne?to lagano i ukusno, poput ?arene toplo-hladne salate. Kruh sa ?e?njakom, ru?marinom i su?enim raj?icama 350g glatkog bra?na 150g integralnog bra?na prstohvat soli 20g svje?eg kvasca ?li?ica ?e?era cca. 300ml mlake vode 55ml maslinovog ulja 3 re?nja ?e?njaka 2-3 gran?ice ru?marina 50g su?enih raj?ica Su?ene raj?ice nare?ite na male kockice. ?e?njak i ru?marin sitno nasjeckajte. Kvasac razmrvite u malo mlake vode, dodajte ?e?er i ostavite da se zapjeni. Pomije?ajte obje vrste bra?na te dodajte sol, ?e?njak, ru?marin i maslinovo ulje. Dodajte uza?li kvasac i preostalu mlaku vodu te pomo?i ru?nog miksera sa spiralnim nastavcima zamijesite tijesto. Tijesto prevrnite na pobra?njenu plohu te ga rukama nastavite mijesiti dok ne postano meko i elasti?no. Tijesto vratite u zdjelu, pokrijte prozirnom folijom i kuhinjskom krpom te ostavite na toplom mjestu da se di?e. Kad je tijesto udvostru?ilo volumen, lagano ga premijesite rukama i ponovo ostavite da se di?e.  Pe?nicu zagrijte na 200°C. Veliki lim za pe?enje oblo?ite papirom za pe?enje. Dignuto tijesto prebacite na pobra?njenu radnu plohu pa u njega umijesite su?ene raj?ice. Oblikujte ?trucu i prebacite ju na lim. Na tri mjesta povr?inu zare?ite o?trim no?e, pokrijte krpom i ostavite da se di?e jo? 30min prije pe?enja. Kruh pecite 30-35 minuta dok ne dobije lijepu boju. Je li kruh pe?en mo?ete provjeriti tako da malo kucnete po njegovoj korici. Ako ?ujete ?uplji zvuk to zna?i da je pe?en. Tokom pe?enja u nekoliko navrata mo?ete pe?nicu po?kropiti sa malo tople vode kako bi se stvorila para. Na taj na?in ?e korica kruha biti tanka i hrskava ali ne ?ilava.  Toplo-hladna salata (koli?ine prilagodite svom ukusu) salata kristalka radi? rikula ?ampinjoni mini raj?ice ?lica maslinovog ulja feta sir (na kojeg sam ja potpuno zaboravila dok ve? nije bilo kasno) tostirani bademi  Salate operite, posu?ite, nare?ite na komade i pomije?ajte u zdjeli. Raj?ice prepolovite, a ?ampinjone nare?ite na listi?e. Polovicu pripremljenih raj?ica pomije?ajte sa salatom. Na teflonskoj tavi zagrijte maslinovo ulje. Dodajte ?ampinjone i preostale raj?ice. Pirjajte na jakoj vatri uz stalno mije?anje dok teku?ina ne ispari i dok povr?e ne dobije boju. Potom ga prebacite u zdjelu, prelijte salatnim preljevom i dobro promije?ajte. Salatu pospite feta sirom i grubo sjeckanim bademima i odmah poslu?ite. Salatni preljev 3 ?lice maslinovog ulja 2 ?lice aceta balsamica 1 ?li?ica senfa sol i papar U zdjelici dobro pomije?ajte aceto balsamico i senf. Dodajte sol i papar te na kraju polako dolijevajte ulje uz stalno mije?anje. Dobiveni preljev prelijte preko salate.  Rosemary Garlic and Sun Dried Tomato Bread 350g bread flour 150g whole wheat flour pinch of salt 20g fresh yeast 1 tsp. sugar app. 300ml warm water 55ml olive oil 3 cloves of garlic, minced 2-3 branches of fresh rosemary, chopped 50g sun dried tomatoes,cut into small pieces Proof the yeast by mixing it with some warm water and a teaspoon of sugar. Let it stand for a few minutes until it becomes foamy. Meanwhile, mix both flours in a bowl. Add salt, garlic, rosemary and olive. Mix with a wooden spoon. Incorporate the yeast mixture to the flour. While mixing with an electric mixer (paddle attachments), gradually add warm water until you obtain a sticky dough. Transfer the dough to a lightly floured surface and knead with your hands until you get an elastic and smooth dough. Cover the bowl with a plastic wrap or a plastic bag and a clean kitchen cloth and let it rise in a warm place until it doubles in volume (30-45 minutes). Transfer the dough onto a floured surface and knead lightly for a minute or two, and then return it to the bowl. Cover with plastic and a cloth and let it rise again until it doubles in volume. Preheat the oven to 200°C. Line a large baking tray with parchment paper. Transfer the dough onto a floured surface and knead the tomatoes into it. Form a loaf and transfer to a baking tray. Using a sharp knife, make 3 diagonal slashes on the surface of the loaf. Cover with a cloth and let it rise for another 20-30 minutes before baking. Bake for 30-35 minutes until golden brown. If you're not sure when your bread is ready, tap it several times with your fingers. If you can hear a hollow sound, the bread is ready. If you want your bread to have a thin but crunchy crust, sprinkle the oven with some warm water a few times during the baking process. Transfer the bread on a wire rack and let it cool before cutting and serving. Serve with a bowl of Hot & Cold Salad to get a light balanced meal. Hot & Cold Salad (adjust the quantities to your own taste) Leaf lettuce Radicchio (Red Chicory) Rocket salad (Arugula) button mushrooms, sliced thinly cherry tomatoes, cut in half 1 tbsp. olive oil Feta cheese, diced (which I completely forgot about until the meal was over) toasted almonds, roughly chopped Wash and dry the salad greens. Cut them into pieces and transfer to a bowl. Add half of the tomatoes and mix well. Heat the olive oil in a non-stick frying pan. Add mushrooms and the rest of cherry tomatoes. Cook on medium to high heat until moisture evaporates and the vegetables get golden-brown color. Transfer to a bowl. Pour the salad dressing over the vegetables and mix well. Sprinkle with some feta cheese and toasted almonds and serve. Salad Dressing 3 tbsp. olive oil 2 tbsp. balsamic vinegar 1 tsp. mustard salt & pepper to taste In a small bowl whisk together balsamic vinegar and mustard. Add salt and pepper and then pour in the olive oil in a slow, steady stream, whisking constantly.  related searches : Kruh
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