Ingrediente:

-          1 kg faina;

-          1 lingurita de sare;

-          60 mL ulei;

-          25 grame drojdie;

-          1 galbenus de ou;

-          susan si chimen (optional pentru decor);

-          650 mL apa.

Timp de preparare: 2 ore 45 minute

Portii: 16

Mod de preparare:

Intr-un bol curat adaugati drojdia sfarmata si puneti 50 mL de apa calduta. Amestecati totul cu o lingura pana se formeaza o pasta si lasati sa actioneze timp de 5 minute. In alta oala adaugati faina cernuta prin sita, lingurita de sare si la sfarsit drojdia. Amestecati cu mana si treptat adaugati din apa calduta. Treptat puneti si 50 mL de ulei. Framantati aluatul timp de 7-10 minute pana cand devine omogen si nu mai este lipicios. Modelati aluatul intr-o bila si puneti-l intr-un bol uns cu ulei. Acoperiti bolul cu folie alimentara si lasati aluatul la crescut timp de 1 ora. Dupa ce aluatul a crescut, puneti-l pe blatul de lucru pe care ati pus putina faina, framantati-l cateva minute si formati painea. Transferati aluatul intr-o tava tapetata cu hartie de copt si lasati-l la crescut inca 30 de minute. Preincalziti cuptorul la 200° C. Inainte de a da tava la cuptor, crestati aluatul cu un cutit, ungeti painea cu un galbenus de ou si puneti susan si chimen deasupra. Dati tava la cuptor pentru 50 minute -1 ora la foc mediu. Cand painea s-a copt si este rumenita, scoateti tava din cuptor si lasati painea sa se raceasca. Feliati painea dupa ce s-a racit.

Bon appétit!

Ingredients:

·       1 kilogram flour;

·       1 teaspoon salt;

·       60 milliliters oil;

·       25 grams fresh yeast;

·       1 egg yolk;

·       sesame seeds and caraway seeds (optional, for topping);

·       650 milliliters water.

Preparation time: 2 hours and 45 minutes
Servings: 16

Method of preparation:
In a clean bowl, crumble the yeast and add 50 milliliters of lukewarm water. Mix with a spoon until a paste forms, then let it activate for 5 minutes. In another bowl, add the sifted flour and the teaspoon of salt, then add the yeast mixture. Mix by hand and gradually add the remaining lukewarm water. Add the 60 milliliters of oil gradually as well. Knead the dough for 7 to 10 minutes, until it becomes smooth and no longer sticky. Shape it into a ball and place it in a bowl lightly greased with oil. Cover the bowl with plastic wrap and let the dough rise for 1 hour.

After the dough has risen, transfer it to a lightly floured work surface, knead it for a few minutes, and shape the loaf. Place it in a baking pan lined with baking paper and let it rise for another 30 minutes. Preheat the oven to 200°C. Before baking, score the top of the dough with a knife, brush the loaf with the egg yolk, and sprinkle sesame seeds and caraway seeds on top, if desired. Bake for 50 minutes to 1 hour over medium heat. When the bread is baked and nicely browned, remove it from the oven and let it cool. Slice the bread only after it has cooled.

Bon appétit!