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x portion

NaN g

202 kcal

x g

3 kcal

202.4

Calories

5.2g

Prot.

6.0g

Fat

31.0g

Carbs

Ingredients (servings):

Converted ingredients are going to appear on the shopping list

Wheat flour, white, plain19× tablespoon (285 g)
Eggs chicken3× portion (180 g)
Sugar, white20× teaspoon (100 g)
Orange0.5× piece (65 g)
Olive oil4× tablespoon (40 g)
Water3× tablespoon (30 ml)
Yeast, bakers, compressed12 g
Orange zest1× teaspoon (5 g)
Salt2× pinch (1 g)

Add recipe ingredients to "Breakfast" (Today)

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1. The evening before, prepare the starter. To do this, combine the water with half of the yeast and 1/5 of the flour. Mix without kneading, cover with plastic wrap, and place in the fridge. The next day, take the starter out of the fridge to reach room temperature.
2. In a deep bowl, mix 1/3 of the eggs, olive oil, and freshly squeezed orange juice.
3. Add the starter, orange zest, the remaining crumbled yeast, and 3/4 of the sugar (save the rest for later). Mix everything well. Gradually add the flour, continuing to mix. Halfway through, add a pinch of salt.
4. On a floured work surface, knead the dough until it becomes elastic. If the dough is too sticky, you can add a little more flour, but it is best to knead it for several minutes and wait until its consistency changes. If you add too much flour, the dough will be tough.
5. When the dough has reached a smooth consistency, shape it into a ball and place it in a lightly floured, deep, heatproof dish. Cover the bowl with a cloth or plastic wrap. Leave it in a warm place to rise until it doubles in size (about 1 hour).
6. Once the dough has risen, make a small indentation in the center of the dough and place a thoroughly cleaned egg (1/3 of the total eggs) in the indentation.
7. Beat 1/3 of the eggs and brush the dough with it.
8. Mix the remaining sugar with a few drops of water and sprinkle it around the egg on top.
9. Bake the bread in the lower part of the oven, preheated to 180°C, with both top and bottom heat, for 25-30 minutes.

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1. The evening before, prepare the starter. To do this, combine the water with half of the yeast and 1/5 of the flour. Mix without kneading, cover with plastic wrap, and place in the fridge. The next day, take the starter out of the fridge to reach room temperature.

2. In a deep bowl, mix 1/3 of the eggs, olive oil, and freshly squeezed orange juice.

3. Add the starter, orange zest, the remaining crumbled yeast, and 3/4 of the sugar (save the rest for later). Mix everything well. Gradually add the flour, continuing to mix. Halfway through, add a pinch of salt.

4. On a floured work surface, knead the dough until it becomes elastic. If the dough is too sticky, you can add a little more flour, but it is best to knead it for several minutes and wait until its consistency changes. If you add too much flour, the dough will be tough.

5. When the dough has reached a smooth consistency, shape it into a ball and place it in a lightly floured, deep, heatproof dish. Cover the bowl with a cloth or plastic wrap. Leave it in a warm place to rise until it doubles in size (about 1 hour).

6. Once the dough has risen, make a small indentation in the center of the dough and place a thoroughly cleaned egg (1/3 of the total eggs) in the indentation.

7. Beat 1/3 of the eggs and brush the dough with it.

8. Mix the remaining sugar with a few drops of water and sprinkle it around the egg on top.

9. Bake the bread in the lower part of the oven, preheated to 180°C, with both top and bottom heat, for 25-30 minutes.