{"id":2287,"date":"2020-05-16T20:32:22","date_gmt":"2020-05-16T18:32:22","guid":{"rendered":"http:\/\/io.kolonia.gda.pl\/~marta\/kuchnia\/?p=2287"},"modified":"2022-03-19T19:00:59","modified_gmt":"2022-03-19T17:00:59","slug":"chleb-100-pszenny-z-automatu","status":"publish","type":"post","link":"https:\/\/www.kulinarnie.gda.pl\/?p=2287","title":{"rendered":"Chleb 100% pszenny z automatu"},"content":{"rendered":"<p><img src=\"https:\/\/www.kulinarnie.gda.pl\/wp-content\/uploads\/2022\/03\/psz.jpg\" alt=\"\" \/><\/p>\n<p align=\"justify\">Chleb pszenny, bez dodatk\u00f3w innych m\u0105k. \u015awietnie sprawdzi si\u0119 jako pieczywo codzienne, d\u0142ugo zachowuje \u015bwie\u017co\u015b\u0107 i chrupko\u015b\u0107 sk\u00f3rki.<\/p>\n<p><span style=\"text-decoration: underline;\">Sk\u0142adniki:<\/span><\/p>\n<ul>\n<li>450g m\u0105ki pszennej (u mnie typ 550)<\/li>\n<li>225g m\u0105ki pszennej razowej (typ 2000)<\/li>\n<li>2 \u0142y\u017ceczki soli<\/li>\n<li>20g \u015bwie\u017cych dro\u017cd\u017cy<\/li>\n<li>375ml ma\u015blanki<\/li>\n<li>100ml wody<\/li>\n<li>2 \u0142y\u017cki oliwy lub oleju<\/li>\n<li>1 \u0142y\u017ceczka cukru<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\">Wykonanie:<\/span><\/p>\n<p align=\"justify\">1. Sk\u0142adniki umieszczamy w formie automatu w kolejno\u015bci sugerowanej przez producenta. Wlewamy ma\u015blank\u0119 i wod\u0119 do formy, dodajemy olej. Ca\u0142o\u015b\u0107 przykrywamy uprzednio wymieszanymi m\u0105kami. Do jednego k\u0105ta formy wsypujemy s\u00f3l, do do\u0142ka na \u015brodku wkruszamy dro\u017cd\u017ce, do kolejnego k\u0105ta wsypujemy cukier.<\/p>\n<p align=\"justify\">2. Ustawiamy maszyn\u0119 na pieczenie pieczywa pszennego (na og\u00f3\u0142 b\u0119dzie to program 1), wag\u0119 bochenka na 1000g, sk\u00f3rk\u0119 na \u015bredni\u0105 lub jasn\u0105. Ca\u0142kowity czas wyrabiania i pieczenia to trzy godziny.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chleb pszenny, bez dodatk\u00f3w innych m\u0105k. \u015awietnie sprawdzi si\u0119 jako pieczywo codzienne, d\u0142ugo zachowuje \u015bwie\u017co\u015b\u0107 i chrupko\u015b\u0107 sk\u00f3rki. Sk\u0142adniki: 450g m\u0105ki pszennej (u mnie typ 550) 225g m\u0105ki pszennej razowej (typ 2000) 2 \u0142y\u017ceczki soli 20g \u015bwie\u017cych dro\u017cd\u017cy 375ml ma\u015blanki 100ml wody 2 \u0142y\u017cki oliwy lub oleju 1 \u0142y\u017ceczka cukru Wykonanie: 1. Sk\u0142adniki umieszczamy w [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[64,346],"tags":[347,68,124,350,348],"_links":{"self":[{"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=\/wp\/v2\/posts\/2287"}],"collection":[{"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2287"}],"version-history":[{"count":5,"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=\/wp\/v2\/posts\/2287\/revisions"}],"predecessor-version":[{"id":2980,"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=\/wp\/v2\/posts\/2287\/revisions\/2980"}],"wp:attachment":[{"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2287"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2287"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kulinarnie.gda.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2287"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}