GAHKKU - SAMI GLADCAKE

Ingredients:

25 grams yeast
5 cups water
50 grams of melted butter
1 dl light syrup
1 teaspoon salt
13 cups flour

Do this:

Make the dough like a regular leavening dough. Work it in machine approx. 5 mine (longer if you do it by hand).

Let the dough rise under a baking sheet for approx 30-40 minutes.

Divide the dough into 16 parts and roll out each part into a round.

Roll it quite thinly as it becomes thicker when baking.

Finish by running a rolling pin over each cake before baking.

Bake in a dry frying pan on the stove for a few minutes on each side. When small bubbles have formed on the top, it is ready to be turned.

Wrap the finished breads in a baking sheet and let them cool.

Freeze the loaves and bring them out as you need.

Ingredients:

1 l milk

50g melted butter

2 pkg and St.

1 msk salt

2 tablespoons anise

2 tablespoons crushed fennel

½ bottle (325g) light bread syrup

1,25 the (750g)flour

1,25 (700-750g)rye sieve

Do this:

Melt the butter and mix in the milk, heat to 37º.

Dissolve the yeast in the dough liquid.

Pour in the syrup, bread spices, salt and most of the flour in the dough liquid and run in a baking machine in 5-10 mine, check that the dough begins to drop the edge of the dough bowl.

Let the dough rise 30 mine.

Bake out into round cakes approx: 2 thick, use a regular rolling pin and then a rolling pin,

Post 2 pcs bread cakes on each plate lined with parchment paper.

Blir ca:36-40 st cakes

Let ferment on a plate 10 mine.

Bake in the middle of the oven for approx: 3-4 min i 275º, the cakes should be light brown.

Ingredients

• 25 g yeast
• 6 cups flour
• 1 msk honung
• 3 cups water, fingervarmt 37 grader
• salt

Do this

1. Dissolve the yeast in the lukewarm water. Add salt and honey and mix again.
2. Add the flour, a little at a time and mix until you have a smooth dough. Mix the dough until it starts to drop from the edges. Sprinkle with a little flour and leave to rise under a cloth 2 h or to double size.
3. Turn the dough upside down on a floured baking surface. Sprinkle some flour over the dough and fold in the edges. The dough can be a bit sticky so rinse your fingers in a little water to make it easier to work with the dough. Put the dough back in a floured bowl with the seam side down.
4. Let ferment under cloth for approx 30 min to. Preheat the oven to 230 degrees and set your Stenfors Cast Iron Pot with the lid on.
5. Take out the cast iron pot and pour in some neutral oil. Turn the dough upside down on a floured baking surface and then place it with the seam in the pan. Put the lid on and set the pot in the oven in 30 mine.
6. Then remove the lid and bake for approx 15 minutes more to get an even finer color on the bread.
7. When the bread is ready, carefully lift the bread out of the casserole and let it cool before enjoying it..