Paine cu sofran si maghiran (Bread with saffron and marjoram)

Scroll down for English recipe

O paine foarte pufoasa si aromata, numai buna sa intinzi niste unt pe ea

Ingrediente:

• 500 g faina pentru paine + 2 linguri + faina pentru framantat
• 250 ml lapte caldut
• 25 g drojdie proaspata
• 50 g unt topit si racorit
• 1 lingurita zahar
• 1 lingurita sare
• 1/2 plic sofran de la Kotanyi
• 1/2 lingurita maghiran uscat

 

Cum se face:

• Intr-o canuta amesteca sofranul cu 2 linguri de lapte. Lasa deoparte
• Amesteca laptele cu zaharul si drojdia. Amesteca si lasa cam 5 minute, pana ce incepe sa se umfle
• Pune intr-un castron mare: faina, sarea, untul si drojdia. Amesteca cu o lingura pana ce nu se mai poate amesteca.
• Pune coca pe o suprafata curata si incepe sa framanti. Te poti ajuta de putina faina ca sa nu se lipeasca de maini. Framanta pana ce coca devine elastica si matasoasa.
• Pune coca in castronul presarat cu faina si acopera cu un prosop curat.  Lasa sa creasca 45 minute, sau pana ce coca se dubleaza
• Scoate coca din castron si imparte-o in doua. 
• Intr-o jumatate de coca pune laptele cu sofran. Adauga cele 2 linguri de faina si amesteca pana ce coca e omogena. Formeaza din ea un sul lung cat tava de copt.
• In a doua jumatate de coca pune maghiranul si framanta incet, pana ce acesta e incorporat bine. 

 

•  Fa din coca un sul lung cat tava.

 

• Impleteste cele doua suluri de coca si pune-le in tava presarata cu putina faina

• Acopera tava cu un prosop curat si lasa sa creasca 45 minute.
• In timpul acesta incalzeste cuptorul la temperatura foarte mare.
• Pune tava in cuptor, da focul mai mic si coace 30 - 45 minute. 
• Scoate painea pe un gratar si unge coaja cu apa rece (cu o pensula)
• Acopera painea cu un prosop si lasa sa se raceasca.

English version

A very fluffy and flavorful bread, good to spread some butter on it

Ingredients:

    * 500 g flour for bread + 2 tablespoons + flour for kneading
    * 250 ml warm milk
    * 25 g fresh yeast
    * 50 g butter, melted and cooled
    * 1 teaspoon sugar
    * 1 teaspoon salt
    * 1 / 2 sachet of saffron
    * 1 / 2 teaspoon dried marjoram
How To:

    * In a cup mix saffron with 2 tablespoons  milk. Leave aside
    * Mix the milk with sugar and yeast. Mix and leave for about 5 minutes, until it begins to swell
    * Put in a large bowl: flour, salt, butter and yeast. Mix with a spoon until you can not mix anymore.
    * Put the dough on a clean surface and begin to knead. You can help with a little flour, not to stick to hands. Knead until dough becomes elastic and silky.
    * Place dough in floured bowl and cover with a clean towel. Let it rise 45 minutes or until dough doubles in volume
    * Remove dough from bowl and divide it in two.
    * One half of the dough mix the saffron milk. Add the 2 tablespoons of flour and mix until dough is smooth. Form a roll long as the baking tray.
    * In the second half put marjoram and knead dough gently until it is well incorporated.
    * Form a roll long as the baking tray. 

    * Interweaves the rolls of dough and put them in the pan sprinkled with some flour.
    * Cover the pan with a clean towel and let rise 45 minutes.
    * During this preheat oven to very high temperature.
    * Put the pan in the oven, lower heat and bake 30-45 minutes.
    * Remove the bread on a rack and brush it with cold water
    * Cover bread with a towel and let cool.