Dalamans made of bread recipe

Posted on Sep 13th, 2024

by Joseph Bicknell

Categories:

Sandwich Recipes

Last Updated on October 4, 2024

Print this recipe

Contents hide

1 Serving

2 Recipe preparation steps 1 Soak the five slices of Shum bread in cold water the night before, leave them in the water until the morning, wipe off the excess water (leave it on), do not twist the bread, just knead. 2 Put the plain flour in a bowl, make a well in the middle, add the yeast, add the sugar, add half a litre of water to the bread, stir in the flour a little and leave to rise. Then stir in the mixed bread, caraway seeds, salt and, if necessary, enough water to make a smooth, non-sticky dough. Leave the dough to rise for an hour. Then divide it into small loaves, roll it out well and shape it into loaves which are cut in the middle and left to rise on a baking tray lined with baking paper. Once risen, sprinkle with water, coarse salt and caraway seeds before placing in the oven preheated to 180 °C. 3 Bake until browned and serve lukewarm or chilled with fresh Vegetable Recipes, soups or stews.

3 1 Soak the five slices of Shum bread in cold water the night before, leave them in the water until the morning, wipe off the excess water (leave it on), do not twist the bread, just knead. 2 Put the plain flour in a bowl, make a well in the middle, add the yeast, add the sugar, add half a litre of water to the bread, stir in the flour a little and leave to rise. Then stir in the mixed bread, caraway seeds, salt and, if necessary, enough water to make a smooth, non-sticky dough. Leave the dough to rise for an hour. Then divide it into small loaves, roll it out well and shape it into loaves which are cut in the middle and left to rise on a baking tray lined with baking paper. Once risen, sprinkle with water, coarse salt and caraway seeds before placing in the oven preheated to 180 °C. 3 Bake until browned and serve lukewarm or chilled with fresh Vegetable Recipes, soups or stews.

Serving

Number of servings: n/a 5 slices of bread – one centimetre thick slices : 1 teaspoon crushed caraway 500 g plain flour 30 g of yeast 2 teaspoons salt sugar semolina on the end of a knife coarse salt

Recipe preparation steps
1 Soak the five slices of Shum bread in cold water the night before, leave them in the water until the morning, wipe off the excess water (leave it on), do not twist the bread, just knead. 2 Put the plain flour in a bowl, make a well in the middle, add the yeast, add the sugar, add half a litre of water to the bread, stir in the flour a little and leave to rise. Then stir in the mixed bread, caraway seeds, salt and, if necessary, enough water to make a smooth, non-sticky dough. Leave the dough to rise for an hour. Then divide it into small loaves, roll it out well and shape it into loaves which are cut in the middle and left to rise on a baking tray lined with baking paper. Once risen, sprinkle with water, coarse salt and caraway seeds before placing in the oven preheated to 180 °C. 3 Bake until browned and serve lukewarm or chilled with fresh Vegetable Recipes, soups or stews.

(Visited 1 times, 1 visits today)

Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.