tag:blogger.com,1999:blog-1721768547064331641.post2922987971192944282..comments2024-03-12T06:02:11.689+02:00Comments on Wrapul si alte minunatii: Painea noastra cea de toate zilelerékahttp://www.blogger.com/profile/12842737598253504098noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1721768547064331641.post-87223980861623828452009-07-15T22:48:46.719+03:002009-07-15T22:48:46.719+03:00Gitta, multumesc ca ai impartasit reteta ta de pai...Gitta, multumesc ca ai impartasit reteta ta de paine cu cititorii blogului. :)rékahttps://www.blogger.com/profile/12842737598253504098noreply@blogger.comtag:blogger.com,1999:blog-1721768547064331641.post-48772994542307303332009-07-06T16:23:27.543+03:002009-07-06T16:23:27.543+03:00Si eu fac paine de casa dupa o reteta asemanatoare...Si eu fac paine de casa dupa o reteta asemanatoare, de cand am incercat, nu mai cumparam paine.<br />Eu las la dospit cam 5 ore, cand am lasat peste noapte, nu mi-a iesit asa de buna.Imi ia doar 10 minute pana amestec aluatul.<br />Intr-un vas mai mare cern 1 kg de faina integrala sau alba, adaug 1/4-1/3 lingurita drojdie uscata Dr Oetker si 2 linguri sare de mare. Amestec bine cu o lingura, dupa care adaug 800 ml apa calda si amestec pana la omogenizare.Nu trebuie framantat.<br />Acopar cu un prosop de bucatarie si las la loc cald, (de obicei pun in cuptor si incalzesc la 50 grade)4-5 ore, dupa care mai amestec odata cu o lingura si pun aluatul intr-o forma de tort Tefal diam 26 cm. Mai las la dospit cca 1 ora, creste pana la marginea formei de copt.<br />Pun in cuptorul preincalzit la 250 grade, 10 minute, apoi la 170 grade inca 40 minute. <br />Iese o paine foarte buna si sanatoasa, ne ajunge 2-3 zile.Gittahttps://www.blogger.com/profile/04764683791393127888noreply@blogger.com