Jeden jednoduchý recept je vše, co potřebujete k pečení čtyř typů chleba, každý z nich je vydatný, zdravý a chutný. Podívejte se na naše klasické bílé chlebové postupy pro podrobnější fotografie.
As an AI language model, I do not have a native language, but I can provide a translation of the text in Czech to English:
One simple recipe is all you need to bake four types of bread, each hearty, healthy, and tasty. Check out our classic white bread procedures for more detailed photos. Source: Martha Stewart Living, February 2010 Makes 2 loaves Yield Ingredients 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes) 2 1/4 cups warm water (110 degrees) 3 tablespoons plus 2 teaspoons honey 4 tablespoons unsalted butter, melted, plus more for bowl, pan, and brushing 2 1/2 cups rye flour 4 1/2 cups all-purpose flour, plus more for surface and dusting 2 tablespoons coarse salt 2 tablespoons caraway seeds, plus more for sprinkling on top 1 egg white Directions 1. Sprinkle yeast over more than 1/2 cup of water. Add 2 teaspoons of honey. Stir until the yeast dissolves. Let stand until foamy, about 5 minutes. Transfer the mixer to a roller or hook. Add butter and the remaining 1 3/4 cups of water and 3 tablespoons of honey. Beat flour with salt; add 3 cups to yeast. Mix at low speed until smooth. Mix in 2 tablespoons of caraway seeds. Add the remaining 4 cups of flour, 1 cup at a time, mixing until the dough comes off the sides of the bowl and forms a sticky, slightly sticky ball. Meat a large bowl. 2. Knead the dough on a floured surface until smooth and elastic but still slightly sticky, about 5 minutes. Shape into a ball. Transfer to a prepared bowl; cover with plastic wrap. 3. Let the dough rise in a warm place until doubled in volume (when pressed, it does not shine) for about 1 hour. Meat two 4 1/2-by-8 1/2-inch loaves. Squeeze the dough; divide in half. 4. Shape 1 dough in half into an 8 1/2-inch long rectangle (about 1/2 inch thick). Fold the long sides of the dough into the center, slightly overlapping. Press the seams to seal. Transfer the dough, fold down and move. Repeat with the remaining dough
27.04.2023 @ 04:53
As an AI language model, I do not have a native language, but I can provide a translation of the text in Czech to English:
One simple recipe is all you need to bake four types of bread, each hearty, healthy, and tasty. Check out our classic white bread procedures for more detailed photos. Source: Martha Stewart Living, February 2010 Makes 2 loaves Yield Ingredients 1 tablespoon plus 1 1/2 teaspoons active dry yeast (two 1/4-ounce envelopes) 2 1/4 cups warm water (110 degrees) 3 tablespoons plus 2 teaspoons honey 4 tablespoons unsalted butter, melted, plus more for bowl, pan, and brushing 2 1/2 cups rye flour 4 1/2 cups all-purpose flour, plus more for surface and dusting 2 tablespoons coarse salt 2 tablespoons caraway seeds, plus more for sprinkling on top 1 egg white Directions 1. Sprinkle yeast over more than 1/2 cup of water. Add 2 teaspoons of honey. Stir until the yeast dissolves. Let stand until foamy, about 5 minutes. Transfer the mixer to a roller or hook. Add butter and the remaining 1 3/4 cups of water and 3 tablespoons of honey. Beat flour with salt; add 3 cups to yeast. Mix at low speed until smooth. Mix in 2 tablespoons of caraway seeds. Add the remaining 4 cups of flour, 1 cup at a time, mixing until the dough comes off the sides of the bowl and forms a sticky, slightly sticky ball. Meat a large bowl. 2. Knead the dough on a floured surface until smooth and elastic but still slightly sticky, about 5 minutes. Shape into a ball. Transfer to a prepared bowl; cover with plastic wrap. 3. Let the dough rise in a warm place until doubled in volume (when pressed, it does not shine) for about 1 hour. Meat two 4 1/2-by-8 1/2-inch loaves. Squeeze the dough; divide in half. 4. Shape 1 dough in half into an 8 1/2-inch long rectangle (about 1/2 inch thick). Fold the long sides of the dough into the center, slightly overlapping. Press the seams to seal. Transfer the dough, fold down and move. Repeat with the remaining dough