{"id":9671,"date":"2022-04-06T10:53:59","date_gmt":"2022-04-06T09:53:59","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/ba\/?post_type=magazine&#038;p=9671"},"modified":"2022-05-16T09:16:55","modified_gmt":"2022-05-16T08:16:55","slug":"recept-za-izvrstan-domaci-hljeb","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/ba\/spread-love\/items\/recept-za-izvrstan-domaci-hljeb\/","title":{"rendered":"RECEPT ZA IZVRSTAN DOMA\u0106I HLJEB"},"content":{"rendered":"\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>Priprema izvrsnog doma\u0107eg hljeba s hrskavom koricom i mekom sredinom zapravo je vrlo jednostavna. Potrebni su nam samo pravi sastojci i malo truda.<\/p>\n<p><strong>Sastojci:<\/strong><\/p>\n<ul>\n<li>500 g bijelog p\u0161eni\u010dnog bra\u0161na tipa 500<\/li>\n<li>340 ml tople vode<\/li>\n<li>1 vre\u0107ica suhog kvasca<\/li>\n<li>2 ka\u0161i\u010dice soli<\/li>\n<li>2 ka\u0161i\u010dice \u0161e\u0107era<\/li>\n<li>1 ka\u0161ika maslinova ulja<\/li>\n<\/ul>\n<p><strong>Priprema kvasca:<\/strong><\/p>\n<p>Najprije treba pripremiti kvasac. Kod suhog kvasca to nije potrebno, ali na taj na\u010din mo\u017eete jednostavno provjeriti jesu li gljivice kvasca u suhom kvascu jo\u0161 aktivne. Tako ne\u0107ete baciti bra\u0161no ako slu\u010dajno nisu.<\/p>\n<ul>\n<li>1. Vre\u0107icu suhog kvasca istresite u 340 ml tople vode i dodajte dvije ka\u0161i\u010dice \u0161e\u0107era.<\/li>\n<li>2. Ostavite da se kvasac di\u017ee 10 minuta. Ako se na kvascu stvori pjena, gljivice su \u017eivahne i spremne za posao!<\/li>\n<\/ul>\n\n<\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/6\/2020\/03\/domaci-kruh-6.jpg\" alt=\"kvas vzhajanje\" class=\"wp-image-9673\"><figcaption><\/figcaption><\/figure><\/div>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p><strong>Mije\u0161enje tijesta:<\/strong><\/p>\n<ul>\n<li>1. U veliku zdjelu prosijte 500 g bra\u0161na i u sredini napravite udubljenje. Bra\u0161no se prosijava kako bi se razbile mogu\u0107e grudice.<\/li>\n<li>2. Bra\u0161no posolite i ulijte ka\u0161iku ulja i kvasac koji se digao.<\/li>\n<li>3. Sve sastojke u zdjeli promije\u0161ajte kuha\u010dom kako biste napravili tijesto.<\/li>\n<li>4. Tijesto zatim zamijesite u zdjeli kako biste pokupili sve bra\u0161no, a zatim ga premjestite na dasku posutu bra\u0161nom.<\/li>\n<\/ul>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/6\/2020\/03\/kruh.jpg\" alt=\"\" class=\"wp-image-9677\"><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/6\/2020\/03\/testo-2-1.jpg\" alt=\"\" class=\"wp-image-9681\"><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <ul>\n<li>5.<strong> Mijesite ga jo\u0161 5 \u2013 10 minuta <\/strong>tako da \u0161akom prema dolje uhvatite vrh, a ru\u010dnim zglobom odgurnete ga od sebe i nadolje. Cijelo vrijeme okre\u0107ite tijesto.<\/li>\n<li>6. Tijesto je spremno kad je glatko i ne lijepi se ni na podlogu ni na prste.<\/li>\n<\/ul>\n\n<\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/6\/2020\/03\/domaci-kruh-17.jpg\" alt=\"gnetenje testa\" class=\"wp-image-9685\"><figcaption><\/figcaption><\/figure><\/div>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <ul>\n<li>7. Zamije\u0161eno tijesto vratite u zdjelu i pokrijte je krpom.<\/li>\n<li>8. Na redu je <strong>prvo dizanje koje traje 1,5 \u2013 2 sata<\/strong>. Tijekom dizanja zapremnina tijesta mora se udvostru\u010diti. Tijesto stavite na toplo mjesto bez propuha.<\/li>\n<\/ul>\n\n<\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1804\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/6\/2020\/11\/domaci-kruh-19.jpg\" alt=\"vzhajanje testa\" class=\"wp-image-9689\"><figcaption><\/figcaption><\/figure><\/div>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p><strong>Upute za pe\u010denje:<\/strong><\/p>\n<p>Pe\u010denje hljeba uvijek se dijeli u dvije faze \u2013 <strong>u prvoj fazi tijesto jo\u0161 raste<\/strong> pa mora biti prisutna vlaga, a pe\u010de se na vi\u0161oj temperaturi; <strong>u drugoj fazi <\/strong>smanjite temperaturu i uklonite izvor vlage kako biste dobili <strong>hrskavu i lijepo zape\u010denu koru<\/strong>.<\/p>\n<p>U ku\u0107noj pe\u0107nici mo\u017eete ispe\u0107i hljeb na vi\u0161e na\u010dina, a mi vam predstavljamo dva \u2013 <strong>pe\u010denje u poklopljenoj posudi <\/strong>i <strong>pe\u010denje na limu<\/strong>:<\/p>\n<ul>\n<li>Ako imate dovoljno veliku posudu od lijevanog \u017eeljeza ili keramike s poklopcem, u pe\u0107nici mo\u017eete simulirati u\u010dinak kru\u0161ne pe\u0107i. U tom slu\u010daju prva faza pe\u010denja protje\u010de s poklopcem koji sprje\u010dava izlazak pare, a druga faza u otvorenoj posudi.<\/li>\n<li>U slu\u010daju da nemate takvu posudu, hljeb pecite na velikom limu, a tokom prve faze u pe\u0107nicu stavite posudicu s vru\u0107om vodom.<\/li>\n<\/ul>\n<p><strong>Priprema pe\u0107nice:<\/strong><\/p>\n<p>Pe\u0107nicu <strong>zagrijte na 220 \u00b0C<\/strong>, s funkcijom grijanja odozdo i odozdo. U pe\u0107nicu stavite posudu s poklopcem ako je upotrebljavate, a ina\u010de lim za pe\u010denje i praznu posudicu za vodu. Pe\u0107nica se mora dobro zagrijati, <strong>neka se zagrijava najmanje 45 minuta<\/strong>.<\/p>\n<p><strong>Oblikovanje tijesta:<\/strong><\/p>\n<ul>\n<li>1. Najprije pripremite posudu koja \u0107e tijestu dati oblik. Za to mo\u017eete upotrijebiti posebnu ko\u0161aricu ili ve\u0107e cjedilo za tjesteninu.<\/li>\n<\/ul>\n\n<\/div>\n\n\n\n\n    \n<div class=\"col-12 col-md-3 offset-md-1  align-self-start\">\n    <div class=\"sidebar-cta\">\n\n                    <img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/6\/2021\/03\/grisini-full-4.png\" class=\"sidebar-cta__image\">\n        \n        <div class=\"sidebar-cta__text\">\n            <span>Recept za doma\u0107e grisine sa susamom<\/span>\n            <a href=\"https:\/\/old-argeta.cnj.digital\/ba\/spread-love\/items\/recept-za-domace-grisine-sa-susamom\/\"><span class=\"sidebar-cta__link\">Jo\u0161<\/span><\/a>\n        <\/div>\n\n    <\/div>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/6\/2020\/03\/domaci-kruh-25.jpg\" alt=\"oblikovanje testa\" class=\"wp-image-9693\"><figcaption><\/figcaption><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <ul>\n<li>2. U tu posudu stavite \u010distu pamu\u010dnu krpu i dobro je pobra\u0161nite.<\/li>\n<li>3. Tijesto istresite iz posude na povr\u0161inu prekrivenu bra\u0161nom. Pritom ga dlanom odlijepite od stijenki.<\/li>\n<li>4. Kod drugog mije\u0161enja jednostavno uhvatite gornji dio tijesta koji je okrenut od vas te ga povucite prema sebi i presavijte. Postupak ponovite i na lijevoj i desnoj strani, a na kraju i na dnu.<\/li>\n<li style=\"list-style-type: none;\"><\/li>\n<\/ul>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/6\/2020\/03\/testo-5.jpg\" alt=\"\" class=\"wp-image-9697\"><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <ul>\n<li>5. Hljeb\u010di\u0107 okrenite i malo ga pospite bra\u0161nom, a zatim ga stavite u posudu lijepom glatkom stranom okrenutom prema dolje.<\/li>\n<li>6. Pokrijte ga krajevima krpe i <strong>ostavite da se di\u017ee jo\u0161 30 \u2013 45 minuta<\/strong>.<\/li>\n<\/ul>\n\n<\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/6\/2020\/03\/domaci-kruh-27.jpg\" alt=\"\" class=\"wp-image-9701\"><figcaption><\/figcaption><\/figure><\/div>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p><strong>Pe\u010denje u posudi:<\/strong><\/p>\n<ol>\n<li>Izvadite vru\u0107u posudu iz pe\u0107nice paze\u0107i da se ne ope\u010dete.<\/li>\n<li>Pa\u017eljivo okrenite hljeb\u010di\u0107, a zatim o\u0161trim no\u017eem ili britvicom ure\u017eite \u017eeljeni motiv.<\/li>\n<li>Tijesto prebacite u posudu, odmah ga pokrijte i stavite u pe\u0107nicu zagrijanu na 220 \u00b0C.<\/li>\n<li>Nakon 15 minuta pe\u010denja skinite poklopac, a temperaturu smanjite na 200 \u00b0C.<\/li>\n<li>Nakon jo\u0161 25 minuta hljeb\u010di\u0107 je pe\u010den.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><strong>Pe\u010denje na limu:<\/strong><\/p>\n<ol>\n<li>Na \u0161tednjaku zakuhajte otprilike 3 dl vode. Iz pe\u0107nice izvadite zagrijanu posudicu za vodu i u nju ulijte kipu\u0107u vodu.<\/li>\n<li>Na drvenu dasku stavite papir za pe\u010denje. Hljeb\u010di\u0107 okrenut naopako pa\u017eljivo stavite na lim, a zatim o\u0161trim no\u017eem ili britvicom ure\u017eite \u017eeljeni motiv.<\/li>\n<li>Izvadite vru\u0107i lim iz pe\u0107nice paze\u0107i da se ne ope\u010dete.<\/li>\n<li>Tijesto zajedno s papirom za pe\u010denje povucite na lim i stavite ga u pe\u0107nicu zagrijanu na 220 \u00b0C.<\/li>\n<li>Nakon 15 minuta pe\u010denja iz pe\u0107nice izvadite posudicu s vodom, a temperaturu smanjite na 200 \u00b0C.<\/li>\n<li>Nakon jo\u0161 25 minuta hljeb\u010di\u0107 je pe\u010den.<\/li>\n<\/ol>\n<p><strong>Odmaranje:<\/strong><\/p>\n<p>Stavite hljeb na re\u0161etku ili mre\u017eicu i nepokriven ostavite da miruje otprilike sat vremena. Na kraju vam ne preostaje ni\u0161ta drugo nego <strong>zgrabiti omiljeni namaz Argeta<\/strong> i namazati jednu kri\u0161ku:)<\/p>\n<p>&nbsp;<\/p>\n\n<\/div>\n\n\n\n\n    \n<div class=\"col-12 col-md-3 offset-md-1  align-self-start\">\n    <div class=\"sidebar-cta\">\n\n                    <img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/6\/2021\/04\/Img-Landing-Za-Vso-Druz\u030cino-Line-BiH.png\" class=\"sidebar-cta__image\">\n        \n        <div class=\"sidebar-cta__text\">\n            <span> Koju \u0107ete namazati na sve\u017ee pe\u010deni hleb?<\/span>\n            <a href=\"https:\/\/old-argeta.cnj.digital\/ba\/argeta\/\"><span class=\"sidebar-cta__link\">Otkrij ukus<\/span><\/a>\n        <\/div>\n\n    <\/div>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/6\/2020\/03\/domaci-kruh-29.jpg\" alt=\"DOMA\u010c KRUH Z ARGETO\" class=\"wp-image-9705\"><figcaption><\/figcaption><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>I jo\u0161 jedan savjet: Ako nemate kvasac, mo\u017eete upotrijebiti sodu bikarbonu:<\/p>\n<p><strong>Hljeb sa sodom bikarbonom<\/strong><\/p>\n<p>Sastojci:<\/p>\n<ul>\n<li>500 g p\u0161eni\u010dnog bijelog bra\u0161na<\/li>\n<li>360 g \u010dvrstog jogurta<\/li>\n<li>90 ml vode<\/li>\n<li>1 ka\u0161i\u010dica \u0161e\u0107era<\/li>\n<li>1 ka\u0161i\u010dica sode bikarbone<\/li>\n<li>1 puna ka\u0161ika soli<\/li>\n<\/ul>\n<p>Postupak:<\/p>\n<ol>\n<li>Zagrijte pe\u0107nicu na 200 \u00b0C.<\/li>\n<li>Pomije\u0161ate bra\u0161no i sodu bikarbonu te ih prosijte u ve\u0107u posudu i dodajte \u0161e\u0107er i sol.<\/li>\n<li>Dodajte mje\u0161avinu jogurta i vode i pomije\u0161ajte.<\/li>\n<li>Od tijesta oblikujte hljeb\u010di\u0107.<\/li>\n<li>Pospite ga bra\u0161nom, na vrhu ure\u017eite motiv i stavite ga u zagrijanu pe\u0107nicu.<\/li>\n<li>Hljeb pecite najmanje 45 minuta.<\/li>\n<\/ol>\n\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Priprema izvrsnog doma\u0107eg hljeba s hrskavom koricom i mekom sredinom zapravo je vrlo jednostavna. Potrebni su nam samo pravi sastojci i malo truda.<\/p>\n","protected":false},"featured_media":9709,"menu_order":0,"template":"","magazine-category-api":[11],"magazine-secondary-api":[42],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>RECEPT ZA IZVRSTAN DOMA\u0106I HLJEB - Argeta Bosnia and Herzegovina<\/title>\n<meta name=\"description\" content=\"Priprema izvrsnog doma\u0107eg hljeba s hrskavom koricom i mekom sredinom zapravo je vrlo jednostavna. 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