Students of English conversation group have in February, at the beginning of the semester, chosen two recipes from the book: Kruh – tradicija i običaji (POUZ). We have decided to translate these recipes for the purpose of the ongoing project Tastes of Danube. In order to produce a good translation we have used all of our previous knowledge, dictionaries and to make sure no mistakes are made, we have also consulted our good friend Internet. We hope that you are pleased with the translation. Enjoy your meal.
Ingredients:
500g of wheat flour
500g of rye flour
1½ spoon of wine vinegar
1 pack of yeast
grated zest and juice of 2 oranges
pinch of salt
½l of water
3 spoons of sugar syrup
250g of home made yeast
½ teaspoon of ground anise
Preparation:
Take a bowl and put some lukewarm water in it and add yeast, wine vinegar, syrup, orange zest, orange juice and ground anise. Mix well making sure that you don’t leave lumps. Put aside. Take a large bowl and add wheat and rye flour in it, add some lukewarm water and the previously prepared yeast mixture. Knead the dough well and be careful not to make it too sticky. Leave it overnight covered with the cloth on a warm place. Next day, knead the dough again adding some flour if necessary and form a nice, big and round bread. Grease the baking tray with oil and lard and put the bread in it and let it rest on a warm to rise once again. Brush the top of the bread with the syrup and bake in 200-250°C for 50-60min.
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