Hleb sa pečenim lukom i ruzmarinom / Baked Garlic And Rosemary Bread

Za one koji su probali pečeni luk, znaju da je on nešto stvarno posebno. Ja ga često koristim, kad god pečem nešto ubacim i jednu glavicu luka i onda ga koristim na različite načine. Ovoga puta u hlebu...

Hleb sa pečenim lukom i ruzmarinom
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Potrebno:

• 1 glavica belog luka
• 20-tak grama svežeg kvasca
• 100ml tople vode
• 1 kašičica šećera
• 1 kašičica soli
• 200gr crnog brašna
• 300gr belog brašna
• 2 kašike ulja
• ruzmarin
• topla voda po potrebi

Priprema:

Odseći vrh luka, ali tako da se glavica ne raspadne. Preliti je sa malo ulja,posuti solju, uviti u foliju i peći na 200C 30-tak minuta. Prohladiti, a zatim istisnuti kašu od luka.

U toploj vodi sa kašičicom šećera, razmutiti kvasac i ostaviti da zapeni. U vangli pomešati obe vrste brašna, ulje, so, dodati luk, kvasac i sa toplom vodom zamesiti testo. Ubaciti i seckan ruzmarin i sve umesiti. Pokriti i ostaviti da naraste. Oblikovati hleb po želji, ostaviti ga još malo da naraste, premazati sa malo ulja,posuti solju i peći u zagrejanoj rerni na 200C da porumeni.

Baked Garlic And Rosemary Bread

Ingredients:

• 1 head garlic
• about 20gr of fresh yeast
• 100ml warm water
• 1 tsp sugar
• 1 tsp salt
• 200gr wholemeal flour
• 300gr all-purpose flour
• 2 tbsp oil
• rosemary
• warm water

Directions:

Cut off the top of the garlic, but take care to leave the head in one peace. Drizzle with some oil, sprinkle with salt and wrap in the foil. Bake in the preheated oven to 200C about 30'. Cool and squeeze the roasted garlic out of their skins.

In a warm water add the sugar and dissolve the yeast. Let stand until foamy. In a kneading bowl, mix flour, oil, salt, add the roasted garlic, yeast mixture and adding a more warm water knead the dough. Finally add the chopped rosemary. Cover and let rise. Shape the bread and leave it to rise once again. Brush it with some oil and sprinkle with some salt.Bake in the preheated oven to 200C until golden brown.