Comments on: Bread (Chlieb) http://www.slovakcooking.com/2010/recipes/bread-chlieb/ Recipes from Slovakia, food, traditions, and language lessons - Slovak Cooking Mon, 06 Feb 2012 21:44:39 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: kathy.pd http://www.slovakcooking.com/2010/recipes/bread-chlieb/#comment-5110 kathy.pd Tue, 15 Feb 2011 12:19:37 +0000 http://www.slovakcooking.com/?p=1960#comment-5110 tell me something about breads behind slovakian boarders... they put so much of this "E" stuff in them to keep them soft and for them to last longer, so we are getting this horrible sponge what they call bread... luckily after my 3 years in UK they started to sell polish bread in our local tesco store, which i'm sooooooooooooooo grateful for... it taste almost as the one at home in slovakia and have same texture as well... thanks for your tips with baking i will try them next time i will bake my own bread... i even read somewhere that is good to put ice cubes on baking tray in the bottom of an oven, it does then same effect as your trick with water in coffee mug. tell me something about breads behind slovakian boarders… they put so much of this “E” stuff in them to keep them soft and for them to last longer, so we are getting this horrible sponge what they call bread… luckily after my 3 years in UK they started to sell polish bread in our local tesco store, which i’m sooooooooooooooo grateful for… it taste almost as the one at home in slovakia and have same texture as well… thanks for your tips with baking i will try them next time i will bake my own bread… i even read somewhere that is good to put ice cubes on baking tray in the bottom of an oven, it does then same effect as your trick with water in coffee mug.

]]> By: kathy.pd http://www.slovakcooking.com/2010/recipes/bread-chlieb/#comment-5109 kathy.pd Tue, 15 Feb 2011 11:59:07 +0000 http://www.slovakcooking.com/?p=1960#comment-5109 and i did upload my image on gravatar as well and look at this uggly thing keep looking at me :o((((( and i did upload my image on gravatar as well and look at this uggly thing keep looking at me :o (((((

]]> By: kathy.pd http://www.slovakcooking.com/2010/recipes/bread-chlieb/#comment-5108 kathy.pd Tue, 15 Feb 2011 11:56:27 +0000 http://www.slovakcooking.com/?p=1960#comment-5108 ok I learn something new today... thanks lubos... BTW i did register on word press and i want to register here to be able to add recipes but your link to account said "User registration is currently not allowed" ok so you do bake it on higher temperature than 150... what kind of oven you have? ok I learn something new today… thanks lubos… BTW i did register on word press and i want to register here to be able to add recipes but your link to account said “User registration is currently not allowed”
ok so you do bake it on higher temperature than 150… what kind of oven you have?

]]> By: Dagmar http://www.slovakcooking.com/2010/recipes/bread-chlieb/#comment-5097 Dagmar Mon, 14 Feb 2011 17:49:05 +0000 http://www.slovakcooking.com/?p=1960#comment-5097 I bake my own rye bread for 22 years now while we love to spread butter on top of it. This is not possible to do on the bread sold in our stores. I let my bread machine knead the dough for me and than put the dough on baking sheet and let it rise for 1 hour. I do bake my bread on 450deg F for 15 minutes first, than the rest on 350deg F for 30 minutes. Also water should be placed in the bottom of an oven. This helps the bread to age little slower and gives the bread also some moisture. I put the water in a coffee mug. I do brush the bread with milk after baking. It gives the bread darker shiny glaze and it stays crunchy. A mix of sour cream with water can be used if milk is not on hand. This same recipe can be used for rohliky. It is divided into many portions. I do bake it on 370deg F for 20 minutes only. No temperature changes. My oven is electric, but I would assume gas oven would do the same trick. I bake my own rye bread for 22 years now while we love to spread butter on top of it. This is not possible to do on the bread sold in our stores.
I let my bread machine knead the dough for me and than put the dough on baking sheet and let it rise for 1 hour.
I do bake my bread on 450deg F for 15 minutes first, than the rest on 350deg F for 30 minutes. Also water should be placed in the bottom of an oven. This helps the bread to age little slower and gives the bread also some moisture. I put the water in a coffee mug.
I do brush the bread with milk after baking. It gives the bread darker shiny glaze and it stays crunchy. A mix of sour cream with water can be used if milk is not on hand.
This same recipe can be used for rohliky. It is divided into many portions. I do bake it on 370deg F for 20 minutes only. No temperature changes.
My oven is electric, but I would assume gas oven would do the same trick.

]]> By: lubos http://www.slovakcooking.com/2010/recipes/bread-chlieb/#comment-5092 lubos Mon, 14 Feb 2011 15:47:27 +0000 http://www.slovakcooking.com/?p=1960#comment-5092 That's called a "gravatar" (http://en.gravatar.com/). :) It's an image that is automatically generated from your email address. You can make an account on Wordpress.com and upload your own image, then that image will show up on all Wordpress blogs (like this one). By the way, I have corrected the F to C. You are right, it had to be a typo. You need about 300F for the browning reaction to occur, without it, you wouldn't get the nice crust. I bake my bread now at 375F which is about 190C. That’s called a “gravatar” (http://en.gravatar.com/). :) It’s an image that is automatically generated from your email address. You can make an account on WordPress.com and upload your own image, then that image will show up on all WordPress blogs (like this one).

By the way, I have corrected the F to C. You are right, it had to be a typo. You need about 300F for the browning reaction to occur, without it, you wouldn’t get the nice crust. I bake my bread now at 375F which is about 190C.

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