Another wonderful recipe from the Soviet culinary heritage. Beautiful and tasty. Try it!
For the recipe you will need:
For the dough:
225 g premium flour
0.5 teaspoon dry instant yeast (this yeast does not require pre-soaking and is added directly to the flour)
For the test:
50 g milk
10 g sugar
10 g vegetable oil
For flour brew:
1 tablespoon flour
100–150 ml water
PREPARATION:
For the dough, mix flour with dry instant yeast (let me remind you that instant yeast does not require pre-soaking and is added directly to the flour, and if you prepare bread with dry active or fresh yeast, you must first dissolve it and check for germination).
Gradually adding water, knead a fairly dense dough. The requirements for the dough are minimal, you don’t need to knead or knead it for a long time, it’s enough just to achieve homogeneity.
Round the dough, cover and leave in a warm place to ferment. The fermentation time of the dough depends very much on the temperature, the amount of yeast, and their activity and can range from 3 to 5 hours. It is customary to judge the readiness of the dough by its appearance - a mature dough will double or even triple in volume, its surface will be covered with bursting bubbles and folds and a simply divine bread aroma will appear.
For flour brew, stir flour with water until you obtain a homogeneous, very liquid dough, and then gently heat until the starch gelatinizes (until a liquid jelly forms). Let stand for 2 - 3 hours at room temperature.
Make a hole in the center of the mature dough and add the water, milk, salt, and sugar required by the recipe. Stir until the salt and sugar dissolve. Add flour and knead everything into a bowl into a dough. Knead the kneaded dough for 3 - 4 minutes until smooth, and then gradually, in small portions, beat vegetable oil into the dough.
Place the kneaded dough on a dry work surface (without flour) and knead thoroughly until smooth (5 - 7 minutes).
Round the prepared dough, cover and leave in a warm place until it doubles in volume.
Place the risen dough on the work surface (upper side down) and round. To do this, gather the edges of the dough towards the center until a smooth surface is formed on the outside. Place the rounded dough (seam side down) on a dry work surface, cover and leave for 20 minutes to pre-proof.
Using a twisting motion, form the dough into a smooth ball, pinch and roll up the seam.
According to GOST, Kyiv palyanitsa is baked in molds with a diameter of 21 cm and a depth of 9 cm, but I adapted to baking it in a regular pan. In my opinion, it’s simple, convenient and always at hand.
Grease the inside of the pan generously with vegetable oil. Line the bottom with baking paper and lightly grease the top with vegetable oil.
Place the formed bread, cover and leave for 1 – 1.5 hours for final proofing.
In this recipe, the proofing should be maximum, since only in this case the palyanitsa will not crack on the top or side when baking. You can determine the degree of proofing by lightly pressing on the dough: if the mark disappears, the proofing is insufficient; if, when pressing, the hole falls through, then it is excessive and such dough may settle during the baking process; Ideally, the fingerprint should straighten, but very, very slowly.
Before placing in the oven, grease the top of the palyanitsa with flour tea leaves.
Lightly spray the lid with water and cover the pan.
Place the pan with the dough on a hot baking sheet in an oven preheated to 240 C. After planting, reduce the temperature to 220 C and bake the bread until fully cooked and golden brown (about 40 minutes). After 10 minutes from the start of baking, remove the lid.
Immediately after baking, remove the palyanitsa from the mold and place on a wire rack.
You can cut it no earlier than after 40 - 50 minutes.
Enjoy your meal!
To prepare Ukrainian palyanitsa we will need:
water - 225 ml;
wheat flour - 500 g;
dry yeast - 1 tsp;
milk - 50 ml;
salt - 1 tsp;
vegetable oil - 1 tbsp. l.;
sugar - 2 tsp.
Prepare 100 ml of warm water for the dough (water temperature is approximately 35-37 degrees), yeast and 150 grams of flour.
Combine warm water, yeast and flour, knead the dough, it will be sticky and viscous. Cover the bowl with the dough with a towel or cling film. It is better to make the dough in the evening and leave it overnight at room temperature. If you don’t have time, you need to let the dough rise for at least 3-4 hours.
I kneaded the dough in a bread machine. Pour warm milk and 125 ml of water into a bucket. Add sugar, dough and vegetable oil.
Then add 350 grams of flour and salt. Set the “Kneading dough” mode, it takes me 1 hour 30 minutes.
The dough for Ukrainian palyanitsa will rise well.
Gently lubricate the surface of the Ukrainian palyanitsa with hot water. Place the baking sheet with bread in an oven preheated to 220 degrees. Bake for 10 minutes, then reduce the temperature to 180 degrees and bake for about 35 minutes until golden brown.
Carefully transfer the finished Ukrainian palyanitsa to a wire rack and cool completely. The bread turns out finely porous, beautiful, very tasty, tender and airy.
Bon appetit!
She sent us the story and recipe for the flatbreads. Oksana, 36 years old, from Simferopol. Next, a word to her, and then my photos and preparation of the recipe.
“I had a great-grandmother, her name was Natalya, but in childhood my cousin and I simply called her Baba Osya. I only later understood why Osya is from her patronymic Osipovna. My grandmother Osya was born in 1904. She survived the famine and lost two children who died of hunger and she only had daughter Polina left - my paternal grandmother.
After the war, grandmother Polina married my grandfather, who was a military man. Their family was sent to Germany, to a military camp, and Grandma Osya lived there with them for some time. Great-grandmother has seen a lot in her life, both good and bad, but no matter what she did not lose her sense of humor! She was also an artist!
For example, in Germany there was a case: a woman Osya was choosing fabric in a German store, and the seller said to her: “Gut?”, the woman Osya does not know German and just waves her head and says: “Gutee!”, they say, it’s better! She could put a man's jacket on a mop and put a fur hat on top and sit this “construction” at the table, on which she put the sleeves from the jacket, and on the table an ashtray with a cigarette: in this way my great-grandmother imitated the presence of someone at home in case no one at home! “The thieves will see through the window that a man is sitting and smoking in the kitchen and will not break in!” Baba Osya reasoned. She was cheerful and loved us all very much, and we loved her too!
Also, my great-grandmother has never taken a single pill in her entire life! When she was already 75 years old, she accidentally drank a glass of vinegar essence in one gulp! She was in intensive care, and then, so to speak, in the “mortal” ward. Baba Osya not only survived. but she also lived without any tubes, etc. another 15 years!
My great-grandmother passed away when I was already 14 years old! She worked and ran until the very end! I have only warm memories of her.
I also remember her for the fact that she could cook the simplest dishes very tasty. She’ll cook simple noodles or vermicelli, it seems like nothing fancy, but she’ll cook them so well that you can safely eat only them!
And she also left behind a very simple, but VERY tasty recipe for a dough dish. She called this dish “Palanitsy” (Palanitsy), so I got used to this name. What's most interesting is that the dough is very simple: water, flour, salt! Without eggs, kefir, etc. We tried it differently - it wasn’t the same!
In general, Palyanitsy are flat cakes with filling. The filling can be very different: stewed cabbage, rice with boiled egg and onion, etc., but my favorite ones are with potatoes!
Palyanitsy is now my signature dish! Not only does our family love them, but our friends always ask us to make them. Therefore, when we gather with a group of friends at our place or with friends, Palyanitsa are a very common dish on our table. They are especially delicious served with sweet tea!
You can eat them both hot and cold. Personally, I love it when they cool well - then their taste is better felt. In general, it's a matter of taste...
Palyanitsa is Ukrainian bread, which we will prepare today according to a simple recipe. It is made on the basis of wheat flour, and the composition of this baking is more than modest. But the result will definitely please you: a crispy and fairly dense crust, and underneath there is a delicate and very pleasant crumb. Ukrainian palyanitsa is a universal bread: it can be served both with first courses and as a basis for sandwiches.
The shape of the palyanitsa is distinguished by a rounded, flattened appearance, as well as a characteristic peak of crust, which is formed by cutting the workpiece before baking. This bread got its name due to the fact that previously in Ukraine it was customary to string freshly baked loaves onto a special stake (palya in Ukrainian), which was used to remove the palyanitsa from the hearth. This bread was rightfully considered a decoration for the holiday table, because bakery products were mainly prepared with rye flour for everyday use.
The indicated amount of ingredients used makes a very large loaf of bread (just over 1 kilogram), so you can safely divide everything into two if you don’t need as much. We use premium wheat flour, and instead of quick-acting yeast, you can use pressed yeast (15 grams). Vegetable oil is not included in the dough, but is used only to lubricate the bowl during fermentation of the yeast dough.
Ingredients:
Opara:
Yeast dough:
Cooking step by step:
So, first of all, let's make a dough. You may be asking what dough is and what it is needed for. I won’t write long and hard about the fact that this is a semi-finished product that is used for baking bread and other bakery products and increases the plasticity of the dough. In other words, this mixture of flour, water and yeast helps to achieve a more tender and porous crumb, as well as a richer taste and aroma of the finished baked goods. We will make a thick dough, for which we sift 315 grams of wheat flour into a bowl, add one and a half teaspoons of quick-acting yeast. Mix everything thoroughly with a spoon or directly with your hand so that all the dry ingredients are evenly distributed throughout the mixture.
Make a hole in the flour and pour 160 milliliters of warm (slightly warmer than body temperature) water into it. If you use water that is too hot, the yeast will die and the baked goods will not rise. In cold water the dough will ferment longer. It is possible that you will need a little more or less liquid - it depends on the moisture content of the wheat flour.
Knead the dough for the dough with your hands or using a dough mixer (bread machine) until relatively smooth. There is absolutely no need to knead for a long time. The texture of the dough turns out to be a rather thick and non-sticky dough, but it should not be too tight and dense. We send the dough into a warm place for 2.5-4 hours - the fermentation time of the dough will depend on the freshness of the yeast and the temperature in the room. Where is it better for the dough (and the yeast dough itself) to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no more bread.
A sign that the dough has fermented will be its appearance. First of all, the initially rather thick dough will noticeably thin out, greatly increase in volume, it will be riddled with bubbles and begin to settle.
Now we begin to stir in the sifted wheat flour in portions, kneading the dough. It may well be that you do not need all 385 grams, so focus on the appearance of the bun.
Yeast dough for Ukrainian palyanitsa should be completely homogeneous and smooth, it is not liquid and not soft. Closer to tight, but not tight. We round the dough into a ball and place it in a bowl, which we grease with a small amount (literally a teaspoon) of vegetable oil so that it does not stick to the dishes during the fermentation process. Place the dough in a warm place to ferment for an hour and a half to two hours.
With lightly floured hands, gently knead the dough to remove any large air bubbles. Do not torment the dough too much!
Prepare 100 ml of warm water (water temperature approximately 35-37 degrees), yeast and 150 grams of flour for the dough.
Combine warm water, yeast and flour, knead the dough, it will be sticky and viscous. Cover the bowl with the dough with a towel or cling film. It is better to make the dough in the evening and leave it overnight at room temperature. If you don’t have time, you need to let the dough rise for at least 3-4 hours.
I kneaded the dough in a bread machine. Pour warm milk and 125 ml of water into a bucket. Add sugar, dough and vegetable oil.
Then add 350 grams of flour and salt. Set the “Kneading dough” mode, it takes me 1 hour 30 minutes.
The dough for Ukrainian palyanitsa will rise well.
Gently lubricate the surface of the Ukrainian palyanitsa with hot water. Place the baking sheet with bread in an oven preheated to 220 degrees. Bake for 10 minutes, then reduce the temperature to 180 degrees and bake for about 35 minutes until golden brown.
Carefully transfer the finished Ukrainian palyanitsa to a wire rack and cool completely. The bread turns out finely porous, beautiful, very tasty, tender and airy.
Bon appetit!
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