* Exported from MasterCook *
Rolls, Croatian Lepinja
Recipe By : Sommer Collier
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Ethnic
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
750 g sifted bread flour -- (6C)
2 1/4 teaspoons active dry yeast -- (1 packet/0.25 oz)
25 g granulated sugar -- (2 Tbsp)
80 ml whole milk -- lukewarm (1/3C)
550 ml water -- lukewarm (2 1/3C)
2 1/2 teaspoons salt
I can't get over the mouth-feel of Croatian Lepinja bread, with it's
soft bubbly texture, and chewy pull. It's a cross between the best
ciabatta bread and middle eastern flatbread varietiesâ?¦ On steroids.
prep: 30 mins
cook: 16 mins
total: 2:36
Preheat the oven to the "proof" setting. If your oven does not have
this setting, set it to the lowest temperature possible, around
160-175 degrees F. Move the oven rack to the lowest position the make
room for a mixing bowl.
Warm the milk until it's just barely above body temperature. Pour the
milk and sugar in the bowl of an electric stand mixer and sprinkle
the dry active yeast over the top. Allow the yeast to "sponge" or
foam for 5 to 10 minutes. (If the liquid ingredients are too hot they
will kill the yeast, instead of activating it.)
Once the yeast is foamy, pour in the salt and lukewarm water. Using a
bread hook attachment, turn the mixer on low and start adding the
flour, one cup at a time. Let the mixer run for 6 to 8 minutes,
kneading the dough. The dough will be very sticky.
Cover the mixing bowl with plastic and set it in the warm oven for 1 hour.
After an hour, flour your hands and punch down the dough. Fold it
over a couple times in the bowl. (You can also "knead" the dough
again with the mixer to avoid touching it. ) Cover again and place it
back in the oven for another 30 minutes.
Line two baking sheets with parchment paper. Flour a work surface
with ample flour. Dump the dough onto the surface and cut into 12
equal pieces. Knead each piece and roll the edges under to create
round mounds. Press the mounds flat with your hand, and set them on
baking sheets. It's ok if the flattened dough has finger marks in it.
Place the baking sheets back in the proofing oven for 20 minutes.
Then take them out and adjust the oven racks, one at the bottom and
one in the center. Place a large baking dish of water on the lower
rack to create steam. Then reset the oven temperature to 550 degrees F.
Once the oven is fully preheated, bake one sheet of rolls at a time
for 6 minutes, then turn the oven on broil so the heat source is
above. Broil for 1 to 2 minutes to create color on the rolls. Reset
the oven to 550 degrees F, and repeat the process with the second
sheet. Cool and enjoy!
Cal 239, Fat 1g, Carb 47g, Sod 491mg, Fiber 1g, Pro 7g
Review: Lepinja are the BEST!! I can't wait to make me some!! YUM!!
Review: Made these today - Delicious! Dough was so wet, I was sure
they weren't going to turn out good, but they did! Husband loves
them. I didn't have to broil, as the rack was towards the top, and
they browned with bake. Thank you for the encouragement to try
thisâ?¦ Great recipe!
S(Internet address):
"https://www.aspicyperspective.com/croatian-lepinja-bread/";
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Per Serving (excluding unknown items): 240 Calories; 1g Fat (4.9%
calories from fat); 8g Protein; 48g Carbohydrate; trace Dietary
Fiber; 1mg Cholesterol; 450mg Sodium. Exchanges: 3 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0409