Recipes with Salt
Cut the eggplant into slices and shake them in oil on the forehead. Place them on the bottom of an ovenproof dish. Chop the chopped onions in oil until golden. Add the chopped meat and stir until it has split. Add the other ingredients and boil the meat for 10
Whip egg whites to hard foam with soda and salt. Add the sugar slightly at a time while still whipping. Mix the maizena and almonds. Turn the mixture into the marble.
Wipe the dough on a plate of baking paper for 2 round bottoms of approx. 21 cm in diameter
The yeast is stirred in the hot water. Add salt, syrup, oil, apple flakes, and apricot in the tern, stir the dough well. Then add all the other ingredients with the exception of gluten free French bread mix, stir well through the dough, pull for 1 to 15 minute
The dough is stirred / mixed and raises for an hour. Driven through and come in a form. Replies 30 minutes. Brush with egg and sprinkle if necessary. With sesame seeds.
Bake at 200 ° for 30 minutes.
Mix everything, preferably use kitchen mixes to get a smooth fine dough. Let rise for approx. 45 min. In a warm place (Gluten free must have a little longer retention time than normal wheat flour.) Butter a baking pan with margarine, pour the dough on it, use
Day 1: 25 g yeast dissolve in 3.5 dl A-38 and 3.5 dl lukewarm water. Mix together with 400 g of coarse flour and set aside for a gentle spot for 24 hours.
500 grams of kernels or seeds (flax seeds, sesame seeds, sunflower seeds, etc.) add a little salt and
The dough is stirred / mixed and raises for an hour. Driven through and come in a form. Let the bread rise about 30 minutes. Brush with egg and sprinkle if necessary. With sesame seeds. Bake at 200 ° for 30 minutes.
Peel the dough and put it in a loaf of bread. Brush with water and sprinkle sesame seeds or peel over. Raises 15 minutes. Bake approx. 15 minutes at 220 °.
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