{"id":12746,"date":"2018-03-17T07:52:04","date_gmt":"2018-03-17T06:52:04","guid":{"rendered":"http:\/\/www.kuhaona.com\/?p=12746"},"modified":"2018-03-17T07:52:04","modified_gmt":"2018-03-17T06:52:04","slug":"milky-bread-from-gacka-river-valley","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2018\/03\/17\/milky-bread-from-gacka-river-valley\/","title":{"rendered":"Milky bread from Gacka river Valley"},"content":{"rendered":"

This traditional milky bread used to be prepared without yeast and it was baked at the hearth, on fresh cabbage leaves, covered with a bell. It was brought to christenings, proposals, weddings, Christmas, Easter, other holidays, i.e. when one wanted to make a good showing. This fine bread goes ideally with delicacies on Easter table.[one_third]<\/p>\n

Ingredients<\/h4>\n

500 g (17.64 oz) soft flour
\n1 teaspoon salt
\n1 egg
\n125 g (4.40 oz) butter
\n100 ml (3.40 fl oz) milk
\n50 ml (1.70 fl oz) warm water<\/p>\n

20 g (1\u00bd tablespoons) fresh yeast
\n1 teaspoon sugar
\n1 teaspoon soft flour
\n50 ml (1.70 fl oz) warm water<\/p>\n

For coating:<\/h4>\n

1 egg<\/p>\n

Conversion Calculator for Cooking<\/a>
\n[\/one_third]
\n[two_third_last]<\/p>\n

Preparation<\/h4>\n

Crumble the yeast into a smaller bowl, add sugar, flour and water. Mix slightly so the ingredients blend and leave for 10 minutes in a warm place.<\/p>\n

Sieve the flour into the electric mixer bowl, make a dent in it and place yeast and an egg in it. Add salt along the edges of the flour, distribute crumbled butter, warm milk and water. Mix for about 15 minutes until you get smooth and soft dough. Put the dough into a deeper, floured dish, cover with kitchen towel and let rise for about 30 minutes.<\/p>\n

Separate a very small piece of the dough, and re-knead the rest of it and put in a round oiled mold (\u00d8 20 cm). Let rise for 30 minutes.<\/p>\n

In the meantime, roll out the smaller part of the pastry and use it to shape birds and leaves for decorating the bread. After rising, coat the cake with the stirred egg, distribute the formed dough and coat with an egg.
\nBake in an oven heated to 180 \u00b0C for 50 minutes.[\/two_third_last]<\/p>\n

Serving<\/strong>
\nTraditionally served with cured meat, cheese and spring onions.
\n\"\"<\/p>\n

Preparation time<\/strong>
\n2.5 hours<\/p>\n","protected":false},"excerpt":{"rendered":"

This traditional milky bread used to be prepared without yeast […]<\/p>\n","protected":false},"author":1,"featured_media":12595,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12746","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nekategorizirano"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/12746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=12746"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/12746\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=12746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=12746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=12746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}