Hungarian Country Bread Food
HUNGARIAN FRIED LáNGOS
Steps:
- Gather the ingredients.
- Place the freshly mashed warm potato alongside the yeast, sugar, flour, oil, 3/4 teaspoon salt, and milk in a big mixing bowl or stand mixer.
- Using the paddle attachment, combine the ingredients until they are well moistened. If mixing by hand, start the process by mixing with a wooden spoon.
- Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. If mixing by hand, give yourself an extra 5 minutes of working the dough, until it's smooth and not sticking to your hands.
- Transfer the dough to a greased bowl, cover, and let rise until doubled in size, approximately 1 hour.
- Divide dough into 4 equal portions. Shape each piece into a smooth ball and place it on a lightly floured board. Cover and let rest another 20 minutes.
- In a large skillet, heat an inch of canola oil to 350 F.
- Flatten and stretch each dough ball to a disc 8 inches in diameter. Make 1 or more slits in the center of the stretched dough with a sharp knife. The slits are traditional but also keep the dough from puffing up in the middle.
- Fry one lángos at a time for about 2 minutes per side or until golden. Drain on paper towels. Serve hot, rubbed with a cut garlic clove and sprinkled with salt to taste.
Nutrition Facts : Calories 456 kcal, Carbohydrate 55 g, Cholesterol 2 mg, Fiber 3 g, Protein 9 g, SaturatedFat 2 g, Sodium 418 mg, Sugar 3 g, Fat 23 g, ServingSize 4 langos fried breads (serves 4), UnsaturatedFat 0 g
HUNGARIAN COUNTRY BREAD
This is a traditional Hungarian bread with a hard, crispy crust. It takes some time to prepare, but is very cheap and very appreciated. It won't keep for long, since the dough doesn't contain any fat, but the problem seldom arises, since it will be gone in no time. The recipe is from the Swedish magazine "Allt Om Mat".
Provided by Andreacute Grisell
Categories Breads
Time 4h10m
Yield 1 loaf
Number Of Ingredients 4
Steps:
- Dissolve yeast in water (if using dry yeast, follow instructions).
- Add most of the flour and the salt.
- Knead vigorously by hand for 5-10 minutes.
- Let rise, covered, to double size (1-2 hours).
- Heat the oven to 450 deg F/ 230 deg C.
- Knead again, vigorously, for 5 minutes.
- Shape one big, round loaf and put on a greased baking tray.
- Cover and let rise for another 45 minutes.
- Make a few cuts in the loaf with a razorblade.
- Bake in the oven for 10 minutes.
- Reduce heat to 400/200 deg and bake another one hour.
- The crust should become quite brown.
- Turn off the oven, take out the bread, and brush the bread with water.
- Put it back in the oven for 15 minutes.
- Let cool uncovered.
Nutrition Facts : Calories 3117, Fat 23.2, SaturatedFat 4, Sodium 7024.4, Carbohydrate 658.6, Fiber 99.5, Sugar 3.7, Protein 122.3
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