{"id":7956,"date":"2026-03-23T20:09:33","date_gmt":"2026-03-23T19:09:33","guid":{"rendered":"https:\/\/podpomarancom.sk\/?p=7956"},"modified":"2026-03-25T08:48:34","modified_gmt":"2026-03-25T07:48:34","slug":"toustovy-chlebik","status":"publish","type":"post","link":"https:\/\/podpomarancom.sk\/en\/toustovy-chlebik\/","title":{"rendered":"Our Homemade Toast Bread"},"content":{"rendered":"
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\n\t\t\t\t\t\"Vo\u0148av\u00fd\n\t\t\t\t\t
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\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
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Vo\u0148av\u00fd dom\u00e1ci toustov\u00fd chleb\u00edk<\/h2>Recipe by Andrea<\/span>
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>0.0<\/span> from 0<\/span> votes<\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div><\/div>Course: Pe\u010denie \/ Ra\u0148ajky<\/mark><\/span>Cuisine: dom\u00e1ca<\/mark><\/span>Difficulty: Stredn\u00e1 (pre za\u010diato\u010dn\u00edkov)<\/mark><\/span><\/div>
    <\/span>Porcie<\/span>

    1<\/p>kus<\/span><\/div>

    <\/span>\u010cas pr\u00edpravy<\/span>

    20<\/p>minutes<\/span><\/div>

    <\/span>\u010cas kysnutia<\/span>

    1<\/p>hour <\/span>

    29<\/p>minutes<\/span><\/div>

    <\/span>\u010cas pe\u010denia<\/span>

    45<\/p>minutes<\/span><\/div><\/div><\/div>

    \ud83d\uded2 Ingrediencie<\/h3>
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      600g<\/strong> hladkej m\u00faky<\/span><\/p><\/li>

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      320 – 350ml<\/strong> vla\u017en\u00e9ho mlieka (pod\u013ea savosti m\u00faky)<\/span><\/p><\/li>

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      1kocka<\/strong> \u010derstv\u00e9ho dro\u017edia 42 g alebo 2bal\u00ed\u010dky su\u0161en\u00e9ho 14g<\/span><\/p><\/li>

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      60g<\/strong> roztopen\u00e9ho a vychladnut\u00e9ho masla<\/span><\/p><\/li>

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      1PL<\/strong> kry\u0161t\u00e1lov\u00e9ho cukru (na na\u0161tartovanie kv\u00e1sku)<\/span><\/p><\/li>

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      2\u010cL<\/strong> soli<\/span><\/p><\/li>

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      1 vaj\u00ed\u010dko<\/strong> (do cesta, pre lep\u0161iu \u0161trukt\u00faru)<\/span><\/p><\/li>

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      Extra:<\/strong> Maslo na vymazanie formy a na potretie po upe\u010den\u00ed.<\/span><\/p><\/li><\/ul><\/div>

      \ud83d\udc69\u200d\ud83c\udf73 Pracovn\u00fd postup<\/h3>
      • 1. Pr\u00edprava kv\u00e1sku
        Do vla\u017en\u00e9ho mlieka rozdrob\u00edme \u010derstv\u00e9 dro\u017edie, prid\u00e1me ly\u017eicu cukru a ly\u017eicu m\u00faky. Premie\u0161ame a nech\u00e1me na teplom mieste pribli\u017ene 10 – 15 min\u00fat, k\u00fdm n\u00e1m nevznikne poriadna \u201e\u010diapo\u010dka\u201c.<\/li>
      • 2. Miesenie cesta
        Do ve\u013ekej misy (alebo misy robota) preosejeme m\u00faku, prid\u00e1me so\u013e, vaj\u00ed\u010dko, roztopen\u00e9 maslo a n\u00e1\u0161 pripraven\u00fd kv\u00e1sok. Miesime aspo\u0148 10 min\u00fat<\/strong>. Cesto mus\u00ed by\u0165 kr\u00e1sne hladk\u00e9, pru\u017en\u00e9 a nesmie sa lepi\u0165 na steny misy.<\/li>
      • Prv\u00e9 kysnutie
        Cesto sformujeme do gule, vlo\u017e\u00edme do misy, popr\u00e1\u0161ime m\u00fakou, prikryjeme \u010distou utierkou a nech\u00e1me na teplom mieste kysn\u00fa\u0165 60 – 90 min\u00fat<\/strong>, k\u00fdm nezdvojn\u00e1sob\u00ed svoj objem.<\/li>
      • Tvarovanie \u201erol\u00e1dy\u201c
        Vykysnut\u00e9 cesto vyklop\u00edme na pom\u00fa\u010den\u00fa dosku a z\u013eahka prepracujeme. Rozva\u013ek\u00e1me ho na obd\u013a\u017enik \u0161irok\u00fd pribli\u017ene 27cm (pod\u013ea d\u013a\u017eky va\u0161ej formy) a potom ho pevne zrolujeme ako rol\u00e1du. T\u00fdmto docielime t\u00fa kr\u00e1snu \u0161trukt\u00faru striedky. Ja konce zaklad\u00e1m pod rol\u00e1du.<\/li>
      • Druh\u00e9 kysnutie vo forme
        Formu poriadne vyma\u017eeme maslom. Vlo\u017e\u00edme do nej na\u0161u \u201erol\u00e1du\u201c, prikryjeme a nech\u00e1me podkysn\u00fa\u0165 e\u0161te 30 – 40 min\u00fat<\/strong>, k\u00fdm cesto nevypln\u00ed formu takmer po okraj.<\/li>
      • Pe\u010denie
        R\u00faru vyhrejeme na 170<\/strong>–18<\/strong>0C<\/strong>\u00b0 ( chleb\u00edk sa pe\u010die dlh\u0161ie, tak\u017ee rad\u0161ej ni\u017e\u0161iu – pod\u013ea toho ako silno v\u00e1m r\u00fara pe\u010die). Chleb\u00edk pred pe\u010den\u00edm potrieme \u017e\u013atkom roz\u0161\u013eahan\u00fdm s ly\u017eicou mlieka. Pe\u010dieme 35 – 45 min\u00fat<\/strong> dozlatista. Ja si viem skontrolova\u0165 \u0161pajdlou.<\/li>
      • Maslov\u00e9 fin\u00e1le
        Hne\u010f po vytiahnut\u00ed z r\u00fary e\u0161te hor\u00faci vrch chleba potrieme k\u00faskom studen\u00e9ho masla. Chlieb bude v\u010faka tomu neskuto\u010dne vo\u0148a\u0165 a k\u00f4rka zostane m\u00e4kk\u00e1 a poddajn\u00e1.<\/li><\/ul><\/div>

        Video<\/h3>