{"id":15317,"date":"2022-04-05T12:50:06","date_gmt":"2022-04-05T11:50:06","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/hr\/?post_type=magazine&p=15317"},"modified":"2022-11-09T12:40:50","modified_gmt":"2022-11-09T11:40:50","slug":"recept-za-kruh-bez-mijesenja","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/hr\/spread-love\/items\/recept-za-kruh-bez-mijesenja\/","title":{"rendered":"Kruh bez mije\u0161enja"},"content":{"rendered":"\n
\n \n<\/div>\n\n\n\n
\n

Za kruh bez mije\u0161enja va\u017eno je samo dan prije odlu\u010diti da \u0107ete ga pripremiti i kombinirati nekoliko osnovnih sastojaka. U recept smo uklju\u010dili i suhi kvasac umjesto svje\u017eega jer ga prakti\u010dki uvijek mo\u017eete imati kod ku\u0107e. Okladili bismo se da \u0107e vam se priprema ovoga kruha bez mije\u0161enja u\u010diniti tako vrlo 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. Naravno, ne zaboravite ni na onaj najva\u017eniji sastojak koji nismo posebno naveli \u2013 ljubav. \u0160to je pripremljeno s ljubavlju, posebno je ukusno. A ako ga na kraju nama\u017eete omiljenom Argetom, bit \u0107e jednostavno izniman.<\/b><\/p>\n\n<\/div>\n\n\n\n

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

450 g p\u0161eni\u010dnog bijelog bra\u0161na
\n2 \u017eli\u010dice suhog kvasca
\n2 \u017eli\u010dice soli
\n375 ml tople vode<\/p>\n\n<\/div>\n\n\n\n

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

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

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

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

3. \u010cvrsto pokrijte zdjelu i preko no\u0107i je ostavite u hladnjaku.<\/p>\n

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

\"kruh<\/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\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n Argeta je mesna i riblja pa\u0161teta broj 1 u Europi.*<\/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\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. Kruh pecite 30 minuta u pokrivenoj posudi, a zatim skinite poklopac i pecite jo\u0161 12 \u2013 15 minuta.<\/p>\n

9. Tijekom pe\u010denja u pokrivenoj posudi ve\u0107ina pare ne mo\u017ee iza\u0107i iz posude, pa \u0107e kruh lijepo narasti prije nego \u0161to se korica isu\u0161i i o\u010dvrsne.<\/p>\n

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

\n
\n\n \n \n
\n Koju Argetu \u0107ete namazati na svje\u017ee pe\u010den kruh?<\/span>\n Otkrij okus<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"kruh<\/figure>\n\n\n\n
\n

11. Prije nego \u0161to razre\u017eete kruh morate pri\u010dekati da se ohladi barem toliko da bude topao.<\/p>\n

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

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

   Ako podjeli\u0161 ovaj recept, ne zaboravi dodati #ArgetaBread. \ud83d\ude09   <\/p><\/blockquote><\/figure>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

   Ako podjeli\u0161 ovaj recept, ne zaboravi dodati #ArgetaBread. \ud83d\ude09   <\/p>\n","protected":false},"featured_media":15351,"menu_order":0,"template":"","magazine-category-api":[16],"magazine-secondary-api":[56],"acf":[],"yoast_head":"\nRecept za kruh bez mije\u0161enja \/ Argeta. Dobra strana kruha.<\/title>\n<meta name=\"description\" content=\"Ovaj kruh bez mije\u0161enja priprema se gotovo sam, a dobar je kao da ste ga mijesili \u010ditavo 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 kruh bez mije\u0161enja\" \/>\n<meta property=\"og:description\" content=\"Ovaj kruh bez mije\u0161enja priprema se gotovo sam, a dobar je kao da ste ga mijesili \u010ditavo jutro! 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