{"id":12577,"date":"2022-04-06T10:05:40","date_gmt":"2022-04-06T09:05:40","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/ba\/?post_type=magazine&p=12577"},"modified":"2022-11-10T10:44:52","modified_gmt":"2022-11-10T09:44:52","slug":"recept-za-kruh-bez-mijesenja","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/ba\/spread-love\/items\/recept-za-kruh-bez-mijesenja\/","title":{"rendered":"Hljeb bez mije\u0161enja"},"content":{"rendered":"\n
\n \n<\/div>\n\n\n\n
\n

Za hljeb bez mije\u0161enja va\u017eno je samo dan prije odlu\u010diti da \u0107ete ga pripremiti i iskombinovati nekoliko osnovnih sastojaka. U recept smo uklju\u010dili i suhi kvasac umjesto svje\u017eeg jer ga prakti\u010dki uvijek mo\u017eete imati kod ku\u0107e. Mo\u017eemo se kladiti da \u0107e vam se priprema ovoga hljeba bez mije\u0161enja u\u010diniti toliko jednostavna da \u0107ete ga uvijek iznova pe\u0107i, a va\u0161im uku\u0107anima toliko \u0107e se svidjeti da \u0107e misliti da ste ustali u 4 sata ujutro.<\/p>\n

Naravno, ne zaboravite ni na onaj najva\u017eniji sastojak koji nismo posebno naveli \u2013 ljubav. Ono \u0161to je pripremljeno s ljubavlju, posebno je ukusno. A ako ga na kraju nama\u017eete omiljenom Argetom, bit \u0107e jednostavno izuzetan.<\/p>\n\n<\/div>\n\n\n\n

Sastojci za hljeb bez mije\u0161enja<\/h3>\n\n\n\n
\n

450 g p\u0161eni\u010dnog bijelog bra\u0161na
\n2 ka\u0161i\u010dice suhog kvasca
\n2 ka\u0161i\u010dice soli
\n375 ml tople vode<\/p>\n\n<\/div>\n\n\n\n

\"hljeb<\/figure>\n\n\n\n

Priprema tijesta<\/h3>\n\n\n\n
\n

1. U posudi pomije\u0161ajte bra\u0161no, sol i kvasac, a zatim dodajte toplu vodu i pomije\u0161ajte.<\/p>\n

2. Tijesto \u0107e biti jako mokro i ljepljivo.<\/p>\n

3. \u010cvrsto pokrijte posudu i preko no\u0107i je ostavite u fri\u017eideru.<\/p>\n

4. Jedan sat prije pe\u010denja tijesto izvadite iz fri\u017eidera.<\/p>\n\n<\/div>\n\n\n\n

\"hljeb<\/figure>\n\n\n\n

Oblikovanje<\/h3>\n\n\n\n
\n

1. Pola sata prije kraja dizanja zagrijte pe\u0107nicu na 230 \u00b0C, a u nju stavite ve\u0107u gusanu posudu s poklopcem.<\/p>\n

2. Tijesto istresite na pobra\u0161njenu povr\u0161inu i nemojte ga mijesiti nego ga lopaticom sa strane nekoliko puta presavijte prema sredini.<\/p>\n

3. Grudu tijesta prevrnite na papir za pe\u010denje.<\/p>\n

 <\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n Argeta je broj 1 mesna i riblja pa\u0161teta u Evropi.*<\/span>\n Otkrij vi\u0161e<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"\"<\/figure>\n\n\n\n
\n

4. Dlanovima ili lopaticom koju gurate pod tijesto ugrubo oblikujte okrugli oblik.<\/p>\n

5. Pospite s malo bra\u0161na.<\/p>\n

 <\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

6. Otklopite vru\u0107u posudu i u nju pa\u017eljivo stavite papir za pe\u010denje s tijestom.<\/p>\n

7. \u010cvrsto pokrijte posudu i stavite je u pe\u0107nicu.<\/p>\n

8. Hljeb pecite 30 minuta u pokrivenoj posudi, a zatim skinite poklopac i pecite jo\u0161 12 \u2013 15 minuta.<\/p>\n

9. Tokom pe\u010denja u pokrivenoj posudi ve\u0107ina pare ne mo\u017ee iza\u0107i iz posude, pa \u0107e hljeb lijepo narasti prije nego \u0161to se korica isu\u0161i i o\u010dvsne.<\/p>\n

10. Nakon skidanja poklopca hljeb \u0107e se zbog neposredne vru\u0107ine lijepo zape\u0107i i dobiti zlatnosme\u0111u boju.<\/p>\n

11. Prije nego \u0161to razre\u017eete hljeb bez mije\u0161enja, morate pri\u010dekati da se ohladi barem toliko da bude topao.<\/p>\n

 <\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n Koju \u0107ete namazati na sve\u017ee pe\u010deni hljeb?<\/span>\n Otkrij okus<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"\"<\/figure>\n\n\n\n
\n

12. Ostalo je jo\u0161 samo da izaberete omiljeni okus Argete<\/a>.<\/p>\n\n<\/div>\n\n\n\n

\n \n<\/div>\n\n\n\n
\n \n<\/div>\n\n\n\n
\"hljeb<\/figure>\n\n\n\n

   Ako podjeli\u0161 ovaj recept, ne zaboravi dodati #ArgetaBread. \ud83d\ude09   <\/p><\/blockquote><\/figure>\n","protected":false},"excerpt":{"rendered":"

   Ako podjeli\u0161 ovaj recept, ne zaboravi dodati #ArgetaBread. \ud83d\ude09   <\/p>\n","protected":false},"featured_media":12618,"menu_order":0,"template":"","magazine-category-api":[11],"magazine-secondary-api":[42],"acf":[],"yoast_head":"\nRecept za hljeb bez mije\u0161enja \/ Argeta. Dobra strana hljeba.<\/title>\n<meta name=\"description\" content=\"Ovaj hljeb bez mije\u0161enja priprema se skoro sam, a dobar je kao da ste ga mijesili cijelo jutro! Isprobajte recept jo\u0161 danas. \ud83e\udde1\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recept za hljeb bez mije\u0161enja\" \/>\n<meta property=\"og:description\" content=\"Ovaj hljeb bez mije\u0161enja priprema se skoro sam, a dobar je kao da ste ga mijesili cijelo jutro! 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