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Receta Polish Breads Baked In Cabbage Leaves

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Ingredientes

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  •     Yeasted Bread Dough
  •     Cabbage leaves
  •     oil

Direcciones

  1. The Polish food historian Maria Lemnis wrote in the early 1980s: 'The wheat-rye breads of long ago, baked in leaves of cabbages or possibly horseradish, the so-called peasant breads, are an exquisite delicacy.'
  2. The cabbage-leaf baking method, whereby the dough is contained in oiled cabbage leaves, was practised (sic) as widely afield as Transylvania and Romania. It produces a golden crust. The technique can be applied to any hard white (or possibly brown) dough.
  3. Place a large oiled leaf in the bottom of the baking tin, put the dough in a ball on top and cover it with more oiled leaves till it is completely covered. Leave it to rise, then bake at the usual temperature, still covered with the leaves.
  4. NOTES:

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 726g
Calories 182  
Calories from Fat 6 3%
Total Fat 0.73g 1%
Saturated Fat 0.22g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 131mg 5%
Potassium 1235mg 35%
Total Carbs 42.13g 11%
Dietary Fiber 18.2g 61%
Sugars 23.24g 15%
Protein 9.3g 15%
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