{"id":37388,"date":"2026-05-31T15:11:36","date_gmt":"2026-05-31T13:11:36","guid":{"rendered":"https:\/\/prizrenpost.com\/ba\/hleb-punjen-svjezim-sirom\/"},"modified":"2026-05-31T15:11:40","modified_gmt":"2026-05-31T13:11:40","slug":"hleb-punjen-svjezim-sirom","status":"publish","type":"post","link":"https:\/\/prizrenpost.com\/ba\/hleb-punjen-svjezim-sirom\/","title":{"rendered":"Hleb punjen svje\u017eim sirom"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/prizrenpost.com\/ba\/wp-content\/uploads\/bukaa.jpg\" style=\"width:100%;height:auto;margin-bottom:20px\"><\/p>\n<p>Doma\u0107i hljeb ima puno puniji i dublji okus, za razliku od onih koji se masovno proizvode u pekarama.<\/p>\n<p>Za svoje ljubitelje, stru\u010dnjaci AgroWeb.org savjetuju savr\u0161en recept u kojem mo\u017eete u\u017eivati \u200b\u200bu bilo koje vrijeme.<\/p>\n<p>Doma\u0107i kruh sa ricotta sirom zahtijeva samo malo truda, ali je ukus divan i vrijedan svake minute potrebne za pripremu. saj.<\/p>\n<p>AgroWeb.org vam obe\u0107ava da \u0107e recept za kruh od ricotte postati va\u0161 omiljeni.<br \/>\nZa tijesto<\/p>\n<p>450 grama vi\u0161enamjenskog bra\u0161na<br \/>\n    75 grama \u0161e\u0107era,<br \/>\n    4 ka\u0161i\u010dice suvog kvasca,<br \/>\n    1 i \u010detvrtina ka\u0161i\u010dice sitne soli<br \/>\n    3 velika jaja<br \/>\n    Tri \u010detvrtine \u0161olje pavlake<br \/>\n    140 grama neslanog putera.<\/p>\n<p>60 grama neslanog putera na sobnoj temperaturi,<br \/>\n    300 grama svje\u017eeg sira<br \/>\n    100 grama krem sira<br \/>\n    80 grama \u0161e\u0107era u prahu<br \/>\n    1 jaje<br \/>\n    1 \u017eumanca,<br \/>\n    Jednu i po ka\u0161i\u010dicu kukuruznog bra\u0161na<\/p>\n<p>Za pripremu tijesta pomije\u0161ajte bra\u0161no, \u0161e\u0107er i kvasac.<\/p>\n<p>Zatim u tijesto dodajte jaja i jogurt sos i mije\u0161ajte rukama dok tijesto ne dobije oblik.<\/p>\n<p>Polagano dodajte puter i nastavite sa radom tijesto dok ne omek\u0161a.<\/p>\n<p> podmazan sa malo ulja. masline, prekrijte kuhinjskim papirom i ostavite u hladnjaku 6-8 sati ili preko no\u0107i.<\/p>\n<p>Za fil morate pomije\u0161ati sve navedene sastojke, ali masa za fil ne smije biti previ\u0161e te\u010dna i rijetka.<\/p>\n<p>Na plehove za hljeb stavite papir za pe\u010denje i poprskajte sa malo masno\u0107e.<\/p>\n<p>Podijelite radnu povr\u0161inu na dva dijela i jo\u0161 jednom podijelite radnu povr\u0161inu na dva dijela. bra\u0161no.<\/p>\n<p>Tjestu dajte pravougaoni oblik, napunite ga smjesom skute i umotajte u rolat.<\/p>\n<p>Prebacite ga u odgovaraju\u0107e plehove i prekrijte kuhinjskim papirom 1-2 sata dok se tijesto potpuno ne digne.<\/p>\n<p>Uklju\u010dite rernu na 170 stepeni, ubacite u pleh 2-30 minuta i pecite prvih 2-30 minuta. dok ne poprimi sme\u0111u boju.<\/p>\n<p>Ostavite da se malo ohladi i poslu\u017eite na sobnoj temperaturi.<\/p>\n<p>Ovaj hleb ostaje sve\u017e na sobnoj temperaturi 24 sata ili u zamrziva\u010du do 2 meseca.<\/p>\n<hr style=\"margin:30px 0\">\n<p style=\"font-size:13px;color:#666\">Izvor: <strong>prizrenpost<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Doma\u0107i hljeb ima puno puniji i dublji okus, za razliku od onih koji se masovno proizvode u pekarama. Za svoje ljubitelje, stru\u010dnjaci AgroWeb.org savjetuju savr\u0161en recept u kojem mo\u017eete u\u017eivati \u200b\u200bu bilo koje vrijeme. Doma\u0107i kruh sa ricotta sirom zahtijeva samo malo truda, ali je ukus divan i vrijedan svake minute potrebne za pripremu. saj. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":37389,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[],"class_list":["post-37388","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuhinja"],"views":4,"_links":{"self":[{"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/posts\/37388","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/comments?post=37388"}],"version-history":[{"count":1,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/posts\/37388\/revisions"}],"predecessor-version":[{"id":37390,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/posts\/37388\/revisions\/37390"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/media\/37389"}],"wp:attachment":[{"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/media?parent=37388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/categories?post=37388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prizrenpost.com\/ba\/wp-json\/wp\/v2\/tags?post=37388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}