Home » alandala/ miscellaneous » Paine de casa / Home baked bread

Paine de casa / Home baked bread

E prima oara in viata mea cand coc o paine in casa. Nu e frumos sa te lauzi, dar cred ca dorinta mea de a face totul cat mai bine, ma rasplateste cu rezultate asa de faine. Se zice ca painea e sfanta si ori de cate ori o coci in casa nu uita sa ii faci semnul crucii inainte de a o baga la cuptor. Sincer, nu stiu care din cele de mai sus au contribuit la succesul meu cu aroma de paine proaspata dar va impartasesc mica mea bucurie.

Ingredientele sunt foarte usor de retinut, ca de altfel si procesul tehnologic. Avem nevoie de:

  • cca. 400 gr faina
  • 250 ml aqua chiorensis
  • 4 linguri ulei
  • cca. 25 gr drojdie proaspata ( sau taic, asa cum imi place mie sa zic, spre disperarea domnului sot ) – cam jumatate din pachetelul din poza
  • 3 sau 4 linguri de zahar ( in functie de nivelul glicemic din sangele fiecaruia )
  • cam juma de lingurita de cafea cu sare

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Eu am pozat mai sus doar o parte din ingrediente, dar nu va speriati ca le-am folosit pe toate, parol!

Dupa ce le punem pe toate la indemana, se pune cu nadejde faina in vas si se face o gaura, asa ca un mic vulcan si peste ea aruncam uleiul, sarea si zaharul, si separat incalzim apa peste care punem drojdia si amestecam pana se topeste si se toarna si aceasta peste cele de mai sus:

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Se framanta maclavaisul pana devine o plastelina delicata la atingere, asta fiind semn ca drojdia e proaspata, nu se mai lipeste de mainile dibace care o ametesc in vas:

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Nota: mana aceea “crescuta” si ea cu altfel de drojdie e a subsemnatei.

Dupa ce-am framantat, se transborda totul intr-un vas din plastic, in cazul in care nu framantati deja in el, pt ca acesta din urma imprumuta mai repede temperatura continutului si ne ajuta in procesul tehnologic. Se lasa la crescut cca. 30 minute, in camera foarte bine incalzita, asa ca la cozonaci, dovada mea e aburul de pe aparatul foto:

paine4

Se porneste si cuptorul ca sa fie si el pregatit. Se imparte aluatul in 2, se ruleaza si se impleteste in cel mai simplu mod posibil, si dintr-o farama de aluat se face o cruce care se pune peste coca din forma. Sa nu uitati inainte de a pune coca in forma sa o ungeti si pe ea cu putin untdelemn ( cum zice bunica ) si faina.

Se baga la cuptor cam 20 -25 minute si iata rezultatul, intr-o magnifica realizare personala din categoria “inainte/dupa” :

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Nu va mai spun de parfumul din casa si de micile rugi din momentul introducerii formei in cuptor caci fiecare cuvintel a ajuns acolo sus si m-a binecuvantat cu o paine minunata:

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Pofta mare dragilor !

English version:

It’s the first time in my life I bake bread at home. It’s not nice to brag, but I think my desire to make everything better, rewards me with such results. They say bread is holy and whenever one bake it at home don’t forget to cross it before you put it in the oven. I honestly do not know which of the above contributed to my success but the fresh baked bread flavor  made my day.

The ingredients are easy to remember, as well, and the process of baking it. We need:

  •      about 1lb of flour
  •      1 cup of  water
  •      4 tablespoons of sun flower oil
  •      1oz of fresh yeast – about half the packet of photos
  •     1 tbs of sugar (depending on your blood glucose level )
  •       a pinch o salt

I posed only some of the ingredients above my comments, but do not worry as I used them all,  I swear it!

After you set them all in handy, put the flour in the bowl and  make a hole in the middle so like a small volcano and throw in the oil, salt and sugar. Then heat the water and add the yeast and stir until it melts and pour it over and above ingredients. The result needs to be knead until it becomes a silky plasticine, as a sign of the fresh  yeast  you added, and knead it until it will no longer sticks to your hands.
After the kneading part, you put it into a plastic bowl,to help us in the process as this type of bowls keep a better temperature of the dough. Let it rise for about 30 -40 minutes, in the very well heated room. You have my proof of steam on the camera.
Set the  oven to be 160º Celsius degrees for electric ovens ( or 325º Fahrenheit ). Divide the dough in two, roll and blend it in the easiest way possible, and place it into the hull shape. Do not forget before putting dough and shaped to brush a little oil on it (as my grandmother said) and few pinches of flour.
Leave it in the oven for about 20 -25 minutes until you check with a stick if it’s cooked already. If the stick has fresh dough then it’s not cooked so you can leave it for another 5 min. more.
Not need to mention the flavor I was blessed with and the taste of a wonderful home baked bread.

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