{"id":22632,"date":"2025-01-21T12:51:41","date_gmt":"2025-01-21T10:51:41","guid":{"rendered":"https:\/\/www.recepti.covermagazin.com\/?p=22632"},"modified":"2025-01-21T12:51:42","modified_gmt":"2025-01-21T10:51:42","slug":"kruh-iz-pekaca-s-jogurtom","status":"publish","type":"post","link":"https:\/\/www.recepti.covermagazin.com\/?p=22632","title":{"rendered":"Kruh iz peka\u010da s jogurtom"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\"><figure><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-22633\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1.jpg\" alt=\"\" width=\"800\" height=\"536\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1.jpg 800w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-300x201.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-768x515.jpg 768w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-150x101.jpg 150w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-600x402.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-624x418.jpg 624w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/figure><\/h3>\n\n\n\n<h2 class=\"wp-block-heading\">Kruh iz peka\u010da s jogurtom<\/h2>\n\n\n\n<p>Ovo je osnovni recept za bijeli kruh iz peka\u010da, sa sastojcima koje svi imamo u domu, a koji uspijeva &nbsp;svaki put. Prvi dan je iznimno &nbsp;izda\u0161an i mekan, a mo\u017ee se jesti tri dana.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Sastojci za kruh iz peka\u010da s jogurtom <\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\/4 \u0161alice jogurta<\/li>\n\n\n\n<li>1 \u0161alica vode<\/li>\n\n\n\n<li>2 \u017elice \u0161e\u0107era<\/li>\n\n\n\n<li>2 \u017eli\u010dice soli<\/li>\n\n\n\n<li>2 \u017elice ulja<\/li>\n\n\n\n<li>500 g bra\u0161na (glatkog)<\/li>\n\n\n\n<li>2 \u017eli\u010dice kvasca<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Priprema kruha iz peka\u010da s jogurtom<\/strong><\/h3>\n\n\n\n<p>U peka\u010d stavljati sastojke navedenim redoslijedom. Uklju\u010diti osnovni program (3h).<\/p>\n\n\n\n<p>Kruh je mogu\u0107e pe\u0107i i na programu za odgodu.<\/p>\n\n\n\n<p>Recept poslala: N.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Kruh iz peka\u010da s jogurtom &#8211; detaljnije<\/h2>\n\n\n\n<p>Pe\u010denje kruha u peka\u010du mo\u017ee biti izazovno, jer treba malo vremena dok se ne prilagodimo na novi recept, novo bra\u0161no&#8230;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Oblik kruha<\/h3>\n\n\n\n<p>Oblik kruha je kod peka\u010da onakav kakva je posuda za pe\u010denje. Ovo je kruh iz izdu\u017eene, duboke posude za pe\u010denje, gdje kruh ide u visinu. Kod nekih peka\u010da kruha posuda ide u \u0161irinu, te \u0107e takav biti i oblik kruha. Ovaj kruh sam pekla u peka\u010du koji ima duboku posudu za pe\u010denje, pa je takav izgled i kruha. Ustvari kruhovi izgledaju sli\u010dno kada se polo\u017ee, te bi trebali biti sli\u010dne veli\u010dine, samo jedan u \u0161irinu, a drugi ide u visinu.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Koji program izabrati?<\/h3>\n\n\n\n<p>Program Basic ili Osnovni program za kruh. Taj program na ve\u0107ini peka\u010da traje oko 3 sata. Koristila sam nekoliko razli\u010ditih peka\u010da, te je te\u0161ko re\u0107i koliko to\u010dno traje budu\u0107i da se vrijeme razlikuje.<\/p>\n\n\n\n<p>Osim na osnovnom programu mo\u017ee se pe\u0107i i na programu za francuski kruh i tada \u0107e imati ne\u0161to hrskaviju koru. Na vrijeme pe\u010denja utje\u010de i kod nekih peka\u010da kruha utje\u010de i izbor ja\u010dine pe\u010denja korice, te je ne\u0161to du\u017ei ako se izabere tamnija korica kruha, dok je kra\u0107i kod izbora svjetlije korice kruha (razlika je cca 10-15 minuta). To izaberite opciju koju vi\u0161e volite.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Mo\u017ee li se raditi program na odgodu?<\/h3>\n\n\n\n<p>Kruh se mo\u017ee pe\u0107i i na odgodu. Ve\u0107ina peka\u010da kruha ima tempiranje, tako da se kruh mo\u017ee staviti i tempirati da bude gotov. Kruh po ovom receptu se mo\u017ee raditi i na odgodu, s istim sastojcima i na isti na\u010din kao u receptu. Nakon \u0161to izaberete program, potrebno je izabrati i vrijeme kada \u017eelite da bude kruh gotov.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u0160to ako je tijesto u peka\u010du previ\u0161e mekano?<\/h3>\n\n\n\n<p>\u010cak i kada sve radimo po receptu i mjerimo, postoji mogu\u0107nost da tijesto kad se zamijesi bude mekano odnosno nekako teku\u0107e, to vidite nekoliko minuta nakon \u0161to je peka\u010d krenuo s radom i zamijesio prvi put sastojke. Za\u0161to? Mo\u017ee se raditi o nijansama sastojaka, ali i bra\u0161nu, neko ima manje neko ne\u0161to vi\u0161e vlage. Iako je sve to uobi\u010dajeno i ne zna\u010di da je neko bra\u0161no bolje ili lo\u0161ije. Kruh treba biti ne tvrde, ali konzistencije da se oblikuje loptica i da to vidite. Ako se tijesto mijesi i da imate dojam da je pomalo teku\u0107e, ne poprima oblik nego se razlije u zdjeli potrebno je dodati jo\u0161 malo bra\u0161na. Dodajte malo \u017elicom, pa po potrebi jo\u0161 malo, dok ne vidite da se oblikuje tijesto za kruh koje nije potpuno razliveno u peka\u010du.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\u0160to ako je tijesto tvrdo i bra\u0161njavo?<\/h3>\n\n\n\n<p>Iz istih razloga kao kada je kruh premekan mo\u017ee se desiti i da je previ\u0161e tvrdo tijesto i vidi se da ostaje bra\u0161njavo. Dodajte par \u017elica vode. Vrlo oprezno s tim, jer se \u010dini da treba jo\u0161 dosta vode, ali ve\u0107 \u017elica mo\u017ee biti dovoljna.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Kako dobiti optimalan omjer, da kruh nije ni pretvrd ni voden?<\/h3>\n\n\n\n<p>Kada prvi put koristite novo bra\u0161no mo\u017eete provjeriti nakon nekoliko minuta kako izgleda tijesto u peka\u010du, a potom recept malo uskladite s tim bra\u0161nom. Ako ne budete pratili kada je kruh gotov isto mo\u017eete vidjeti po kruhu. Ako je rupi\u010dast i vla\u017eniji unutra, treba smanjiti koli\u010dinu vode, a ako je tvrd i \u010dvrste konzistencije, mrvi se, tada pove\u0107ati malo koli\u010dinu vode.<\/p>\n\n\n\n<p>Treba imati u vidu da se radi o nijansama, o \u017elici vode, a ne da treba smanjiti ili pove\u0107ati koli\u010dinu vode za pola mjere.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"536\" data-id=\"22633\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1.jpg\" alt=\"\" class=\"wp-image-22633\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1.jpg 800w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-300x201.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-768x515.jpg 768w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-150x101.jpg 150w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-600x402.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-624x418.jpg 624w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-1.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"536\" data-id=\"22635\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-1.jpg\" alt=\"\" class=\"wp-image-22635\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-1.jpg 800w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-1-300x201.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-1-768x515.jpg 768w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-1-150x101.jpg 150w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-1-600x402.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_1-1-624x418.jpg 624w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_2.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" data-id=\"22634\" src=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_2.jpg\" alt=\"\" class=\"wp-image-22634\" srcset=\"https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_2.jpg 800w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_2-300x200.jpg 300w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_2-768x512.jpg 768w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_2-150x100.jpg 150w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_2-600x400.jpg 600w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_2-624x416.jpg 624w, https:\/\/www.recepti.covermagazin.com\/wp-content\/uploads\/2018\/12\/kruh_Iz_pekaca_2-576x384.jpg 576w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/a><\/figure>\n<\/figure>\n\n\n\n<p><strong>Pro\u010ditajte i:<\/strong><\/p>\n\n\n\n<p>Vi\u0161e razli\u010ditih recepata za kruh iz peka\u010da potra\u017eiti ovdje: <a href=\"https:\/\/www.recepti.covermagazin.com\/?tag=kruh-iz-pekaca\">Kruh iz peka\u010da \u2013 Recepti<\/a><\/p>\n\n\n\n<p>Recept za mlije\u010dni kruh iz peka\u010da: <a href=\"https:\/\/www.recepti.covermagazin.com\/?p=25197\">Mlije\u010dni KRUH iz PEKA\u010cA po receptu za kruh mekan kao oblak \u2013 Recepti<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kruh iz peka\u010da s jogurtom Ovo je osnovni recept za bijeli kruh iz peka\u010da, sa sastojcima koje svi imamo u domu, a koji uspijeva &nbsp;svaki put. Prvi dan je iznimno &nbsp;izda\u0161an i mekan, a mo\u017ee se jesti tri dana. Sastojci za kruh iz peka\u010da s jogurtom Priprema kruha iz peka\u010da s jogurtom U peka\u010d stavljati [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":22633,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[685,109,697],"class_list":["post-22632","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-peciva_pite","tag-domaci-recepti","tag-kruh","tag-kruh-iz-pekaca"],"_links":{"self":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/22632","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22632"}],"version-history":[{"count":4,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/22632\/revisions"}],"predecessor-version":[{"id":29993,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/posts\/22632\/revisions\/29993"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=\/wp\/v2\/media\/22633"}],"wp:attachment":[{"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22632"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22632"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.recepti.covermagazin.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22632"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}