The crispy crust, the tight chewy crumb, it's all here! Jewish deli rye bread Jewish Rye/ Eastern European Rye Bread Yield: 2 large loaves, weighing 1 pound 13 ounces (834g) *The caraway seeds are optional, but I highly recommend using them both crushed and whole. Equipment: 1 large bowl greased, and two cookie sheets covered with parchment paper. Oven temp 425°F or 218 ℃ In the bowl of a stand mixer with the dough hook attached; mix together: 2-3/4 cup of warm water (588g) 3 tablespoons of vegetable shortening 3 cups of medium or dark rye flour (309g). I used a fine cut rye flour, as opposed to a hearty coarse milled flour. 1 tablespoon plus 1 teaspoon of instant yeast 1 tablespoon of sugar Mix on the lowest speed and slowly add: 3 to 3-1/2 cups (approximately) of bread flour, or all-purpose flour. Gradually add the flour and stop when the dough forms a ball. (360g) Continue on the lowest speed about 3 minutes then scrape the bowl down, rest the mixture for 15 minutes, add:2 teaspoons of kosher salt *1 tablespoon of finely ground caraway seeds ( grind whole seeds in a spice or coffee grinder) and 1 tablespoon of whole caraway seeds Knead the dough on low-medium speed for another 5 minutes. Use a silicone spatula to remove the dough to the greased bowl. Invert the dough so that the top is also greased. Cover with plastic and rest the dough until doubled in volume, about 1 to 1-1/2 hours. The time depends on your room temperature. Deflate the risen dough and turn it onto your work surface. Use a small amount of flour if necessary ( you may not need it ). Cut the dough into two even pieces. For each piece: Flatten into a rectangle measuring 9 x 12 inches (for smaller loaves 9 x 6 inches). With the long side facing you, fold the sides in toward the center and from the top, begin tightly rolling the dough pinching and tucking with each roll pushing your fingers down to ensure a good seal. Pinch the dough where it makes a seam. This is the bottom of the bread. Preheat oven to 425°F or 218℃. Make an egg wash using 1 egg white and 1 teaspoon of water or milk. , whisk together. Place the loaf on the prepared pan and cover with a piece of oiled plastic wrap, cover and let this rest for about 30 minutes until the bread looks puffy. Place a small pan on the bottom of the oven and add 2 cups of water. The steam will create a beautiful crust. Using a serrated knife or single-edge razor make 3 or 4 slashes across the top of the bread about 1/2 inch deep. Paint the egg wash on with a pastry brush and place the bread in the oven. Bake for 15 minutes, then lower the oven temperature to 400°F or 200℃ and continue baking for another 25 minutes ( 15 minutes for small loaves). Until the internal temperature reaches 200°F or 93℃ Cool on a rack. This bread stores well for a few days. It can also be frozen. This rye bread recipe uses a 50:50 mixture of rye flour and white flour. The result is a lighter texture than a traditional rye loaf. Reci The crispy crust, the tight chewy crumb, it's all here! Jewish deli rye bread Jewish Rye/ Eastern European Rye Bread Yield: 2 large loaves, weighing 1 pound 13 ounces (834g) *The caraway seeds are optional, but I highly recommend using them both crushed and whole. Equipment: 1 large bowl greased, and two cookie sheets covered with parchment paper. Oven temp 425°F or 218 ℃ In the bowl of a stand mixer with the dough hook attached; mix together: 2-3/4 cup of warm water (588g) 3 tablespoons of vegetable shortening 3 cups of medium or dark rye flour (309g). I used a fine cut rye flour, as opposed to a hearty coarse milled flour. 1 tablespoon plus 1 teaspoon of instant yeast 1 tablespoon of sugar Mix on the lowest speed and slowly add: 3 to 3-1/2 cups (approximately) of bread flour, or all-purpose flour. Gradually add the flour and stop when the dough forms a ball. (360g) Continue on the lowest speed about 3 minutes then scrape the bowl down, rest the mixture for 15 minutes, add:2 teaspoons of kosher salt *1 tablespoon of finely ground caraway seeds ( grind whole seeds in a spice or coffee grinder) and 1 tablespoon of whole caraway seeds Knead the dough on low-medium speed for another 5 minutes. Use a silicone spatula to remove the dough to the greased bowl. Invert the dough so that the top is also greased. Cover with plastic and rest the dough until doubled in volume, about 1 to 1-1/2 hours. The time depends on your room temperature. Deflate the risen dough and turn it onto your work surface. Use a small amount of flour if necessary ( you may not need it ). Cut the dough into two even pieces. For each piece: Flatten into a rectangle measuring 9 x 12 inches (for smaller loaves 9 x 6 inches). With the long side facing you, fold the sides in toward the center and from the top, begin tightly rolling the dough pinching and tucking with each roll pushing your fingers down to ensure a good seal. Pinch the dough where it makes a seam. This is the bottom of the bread. Preheat oven to 425°F or 218℃. Make an egg wash using 1 egg white and 1 teaspoon of water or milk. , whisk together. Place the loaf on the prepared pan and cover with a piece of oiled plastic wrap, cover and let this rest for about 30 minutes until the bread looks puffy. Place a small pan on the bottom of the oven and add 2 cups of water. The steam will create a beautiful crust. Using a serrated knife or single-edge razor make 3 or 4 slashes across the top of the bread about 1/2 inch deep. Paint the egg wash on with a pastry brush and place the bread in the oven. Bake for 15 minutes, then lower the oven temperature to 400°F or 200℃ and continue baking for another 25 minutes ( 15 minutes for small loaves). Until the internal temperature reaches 200°F or 93℃ Cool on a rack. This bread stores well for a few days. It can also be frozen.

Šaltibarščiai - Cold Borscht (Beetroot Soup)

A big thanks to Paulius for cooking with me ;) Note: The kefyr might be difficult to find in some countries, that is why we said buttermilk instead of kefyr. List of ingredients; - 500gr of shredded beetroot - 1 liter of kefyr or buttermilk - half cucumber cut into sticks - 2 diced hard boiled eggs - a bunch of fresh chopped dill - and some salt Cold Beetroot Soup Ingredients (4 servings) • 1 bottle of buttermilk • 1 can beetroots (beetroot,water and salt) • 3 cucumbers • 1 bunch of spring onion • 1 bunch of dill • 3 eggs • 1 tablespoon of salt • 8 potatoes Directions Prepare potatoes to boil and boil them before you start your soup. Cut beetroot into long slices then cucumbers into small pieces and bunch of dills into very small pieces. Boil eggs into water about 7 minute. Cut each egg into 12 pieces. All cut ingredients put into pot and add a little bit of salt. Mix everything and add buttermilk and then mix again. This soup is served with hot potatoes or mashed potatoes. Let's cook a Lithuanian soup called "Šaltibarščiai" with Meshka on this episode of "Cooking with Meshka" Make sure to Like, Comment, and Subscribe! ---------------------------------------------------------- Like us on Facebook: https://www.facebook.com/officialdaikon Check out the DAIKON Subreddit: http://www.reddit.com/r/daikon We are streaming on Twitch: http://www.twitch.tv/officialdaikon Tweet us on Twitter: https://www.twitter.com/officialdaikon Tag us on Instagram: http://www.instagram.com/officialdaikon Business E-mail to DAIKON: officialdaikon@gmail.com --------------------------------------------------------- ------- MUSIC TRACKS IN THIS VIDEO ------- Music by: Kevin MacLeod of Incompetech: http://incompetech.com/

Cepelinai (Didžkukuliai) Цепелины

Zas - Cepelinai. :D Lyrics : Skanu... Skanu geriu as piena du kart per diena, be morku sulciu as negyvenu, kopustus valgau, kapoju malkas ir sveika maista gaminu. nereikia duonos, nereikia bulviu, kiekviena ryta stanga as keliu, rytais begioju ir medituoju, isklyst is kelio negaliu. Bet cepelinai man vistiek labai skanu ir nesvarbu, kad as nuo ju siek tiek tunku. Bet cepelinai man vistiek labai skanu, uztenka nuodytis tiktai sveiku maistu. vel grikiu kose ir dar be druskos ir jogurtu uzgerti ja turiu kiek dar kentesiu ir taip lieknesiu uz kokias nuodemes kenciu. Bet cepelinai man vistiek labai skanu ir nesvarbu, kad as nuo ju siek tiek tunku. Bet cepelinai man vistiek labai skanu, uztenka nuodytis tiktai sveiku maistu. Bet cepelinai man vistiek labai skanu ir nesvarbu, kad as nuo ju siek tiek tunku. Bet cepelinai man vistiek labai skanu, uztenka nuodytis tiktai sveiku maistu. VISIT OUR SHOP ➡️➡️ https://gauchas.online/shop/ ⬅️⬅️ BUY OUR DIGITAL COOKBOOKS 👇👇👇 ▶ ENGLISH VERSION: http://bit.ly/booksromasandmo ▶ LIETUVIŠKAI: http://bit.ly/knygosromasandmo ▶ WE USE THESE HANDMADE CUTTING BOARDS: http://bit.ly/cuttingboardsromasandmo 🔔 SUBSCRIBE to our YouTube Channel ► http://bit.ly/subscribeRomasandMO Missed the Last Video? ►https://youtu.be/pYqa9QU-PdE 💭 Don't forget to turn on 🔛 the subtitles! 😁👊 ❤️❤️❤️ WAYS OF SUPPORTING US ● Support us via Patreon to watch our videos first and get rewards: http://bit.ly/patreonRomasandMO ● Support us via PayPal: http://bit.ly/paypalRomasandMO 📢 HELP US TRANSLATE OUR VIDEOS http://www.youtube.com/timedtext_vide... 🍲🥩 RECIPES 🥗🥘 ● ALL RECIPES: https://gauchas.online/romas-and-mo/ ● THIS RECIPE: https://gauchas.online/boiled-potato-... ツ Follow me on social media ● https://instagram.com/romas_gaucas/ ● https://twitter.com/romas_gaucas ♫ Music Bovi - The Grand Affair #romasandmo #potato #zeppelins #grandmother #food #traditionalfood #grandmother #recipe #4k www.countryside.lt created a video recipe for Cepelinai. Visit www.localtaste.lt and you can find 65 Lithuanian recipes, the most important information about food raw materials and all 5 Lithuanian ethnographic regions – Dzukija region, Aukstaitija region, Samogitia region, Suvalkija region and Lithuania minor region. During the tour get to know Lithuania. Arrive. Taste. Enjoy!

What to Do if You Have A Vaccine Injury

(NewsUSA) – Currently, 16 vaccines are covered under the Vaccine Injury Compensation Program (VICP) in the United States: influenza, tetanus, pertussis (whooping cough), measles, mumps, rubella, human papillomavirus, meningitis, diphtheria, chicken pox, polio, rotavirus, haemophilus influenzae type b, hepatitis A, hepatitis B, and the pneumonia conjugate vaccine.Some of the more common injuries associated with vaccination are anaphylaxis (a severe allergic reaction), vasovagal syncope (fainting), and SIRVA (shoulder injuries related to vaccine administration).To be eligible for compensation through the VICP, injuries must be deemed severe, defined as symptoms lasting for at least six months or that have caused you to go to a hospital for surgery, or have resulted in death.Vaccine injuries are defined as developing a new illness or aggravating an illness or condition that you already have as a result of receiving a vaccine.Individuals can file VICP claims on behalf of themselves, a dependent child, or on behalf of the estate of someone whose death was determined to have been associated with a vaccine injury.Potential types of compensation the VICP offers for vaccine-related injuries include medical or habilitative expenses not otherwise covered by your health insurance or another program; pain and suffering; and compensation for lost wages if you are unable to work or earn as much as before the injury.Individuals who want to pursue a case of vaccine injury should team up with an experienced attorney advocate to file a claim. Specialized legal teams such as those at Sands Anderson can guide you through the process of filing a claim with the VICP and navigating through the process.Approximately 80 percent of VICP claims are resolved through negotiated settlements, although some cases do proceed to a formal trial.If you or a loved one might have experienced an injury associated with vaccination, visit vaccineinjurylegalteam.com for more information.

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Discover the Potential Immune-System Benefits of Vitamin D

(NewsUSA) – A healthy immune system is important at all times, but especially so in these days of the novel coronavirus and heightened awareness about the spread of germs.You can support a healthy immune system by eating well, getting plenty of sleep, and exercising. Supplements with vitamins that support the immune system, such as vitamin D, may help, too. Sunlight remains a key source of vitamin D, but supplements may be increasingly beneficial as people are less able to get outside. This is especially true for those who live in the northern hemisphere.Vitamin D has the science to back up its potential as an immune- system support. In 2017, the British Medical Journal published a meta-analysis of 25 studies in which vitamin D showed the potential to protect against acute respiratory tract infections, especially among individuals who were also deficient in vitamin D.In addition, Dr. Tom Frieden, former director of the Centers for Disease Control and Prevention, said in an interview with Fox News in March that taking a multivitamin containing vitamin D or a vitamin D supplement was good practice for overall health, and it certainly couldn’t hurt when it comes to helping to boost immune resistance to infection.However, not all vitamin D supplements are created equal. A vitamin D supplement must be easily absorbed by the body in order to provide much value. Many vitamin D supplements offer poorly absorbed forms of vitamin D in doses far too low to replenish a vitamin D deficit, much less offer therapeutic benefits for the immune system.It’s best to choose a supplement that includes vitamin D3, which is the most easily absorbed form of vitamin D, as well as Vitamin K2, such as the supplement produced by Lively Vitamin Co. Their product, Solar Power, combines vitamins D3 and K2 to provide the body with maximum therapeutic value. This combination improves total absorption rates and utilization in the body.A blend of these two vitamins is engineered to help promote a healthy immune system and cardiovascular health. But the benefits don’t stop there. Vitamin D3 supplements like Solar Power can also help the body absorb calcium and build stronger bones to help prevent osteoporosis. Vitamin D even plays a role in regulating mood and helping to reduce seasonal depression.However, be sure to check for possible drug interactions with any prescription medications you are taking before you take vitamin D or other supplements.For more information about vitamin D and other ways to improve your health and boost your immunity, visit findyourhealthyplace.com.

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Viennese Apfelstrudel

Hans Landa is the sherlock-pipe-smokin', famous-actress-chokin', Brad-Pitt-pokin' SS detective we all love to hate. Sure he massacred Shosanna's family right in front of her, but hey, guy knows not-so-terrible strudel when he sees it. Follow along this week as we make old-school Viennese apfelstrudel, and don't forget the cream. Music - "Cream on Chrome" by Ratatat Recipe: https://www.bingingwithbabish.com/rec... Watch in Spanish here: https://www.youtube.com/watch?v=fvY--... Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter -- RECIPE *Ingredients* 1 1/2 cups bread flour (plus more for dusting, sprinkling, filling) 4 tbsp vegetable oil 2 egg whites 1/2 tsp salt 1/2 tbsp lemon juice 1/4 cup warm water (110F) 4 baking apples, peeled and sliced thinly 1/2 cup sugar Zest of one lemon 1/2 cup raisins 1 tbsp cinnamon 1/2 cup finely chopped walnuts, hazelnuts, or almonds 1 stick butter, melted, plus more as needed 1 egg, beaten 1 cup heavy cream 1 tbsp sugar Powdered sugar for garnish Place flour in a large bowl - create a well in the center with your fingers, and fill with vegetable oil, egg whites, salt, and lemon juice. Mix with fingers until just combined, and sprinkle with water. Knead until a sticky dough forms. Turn out onto a lightly floured tabletop, and knead rigorously (slap onto the table about 100 times), until the dough is soft and supple. Place in a lightly oiled bowl and let rest for 30 minutes. Combine apples, sugar, lemon zest, raisins, and cinnamon. Set aside and let liquid weep from apples. Cover a large table with a cotton tablecloth, and liberally dust with flour. Roll out dough on tablecloth until about 24" in diameter, and using floured fists, stretch dough out as large as possible without tearing. Back on the tablecloth, gently tug at edges of dough until it's a rectangle thin enough to see the pattern of the tablecloth underneath. Trim off torn/thick edges. Drizzle with melted butter, and brush until evenly coated. Sprinkle with chopped nuts. Place about 3/4 of apple mixture on one side of the dough rectangle, and using the tablecloth, roll the apples over onto the dough square. Brush the newly-exposed dough covering the apples with melted butter. Roll apples over again, and repeat, until apples are at the center of a long, closed roll. Pinch ends together to seal contents inside, and place seam-side down on a parchment-lined baking sheet. Brush liberally with a beaten egg. Bake for about an hour, basting with melted butter every 10-15 minutes, as soon as the crust begins to look dry. Remove from oven when golden brown. Allow to cool at least one hour before slicing, dusting with powdered sugar, and serving. In a small bowl, combine cream and sugar. Beat to stiff peaks, and pipe into a bowl, served alongside strudel. Caption authors (English) beethery Wander the Nomad Daniel Peterson Caption author (German) TheGeopard Ingredients for 2 apfelstrudels: - 250g flour - 1 egg - 1 tablespoon of neutral oil - Pinch of salt - A bit more extra flour - 100ml lukewarm water - 2kg apples - Peel and juice of 1 lemon - 100g sugar - 2 teaspoons cinnamon - 150g raisins - 100g breadcrumbs - 100g butter - ---g icing sugar - small bag of vanilla sugar - 1 big kitchen towel ---------------------------------------------------- Apfelstrudels.nl Liesbeth Willemars
  Ok, don't mind my messy hair, it was the third video I was recording that day and it did not affect the Apple Strudel (Apfelstrudel) :-) . Most people think of Vienna Apple Strudel but it is as well eaten in Munich and entire Bavaria. It is a favorite of many at the Oktoberfest. Don't use filo dough or puff pastry for this, the original dough is so easy to do and really tastes differently. Also, the stretching of the Apple Strudel dough is quite fun! Recipe Link: Blog: http://www.mygerman.recipes Instagram: https://www.instagram.com/mygermanrec... Pinterest: https://www.pinterest.de/myGermanRecipes Facebook: https://www.facebook.com/MyGerman.Rec...

This Is Mallorca Beautiful Island In The Mediterranean

Mallorca (Majorca) is one of Spain's Balearic Islands in the Mediterranean. It's known for beach resorts, sheltered coves, limestone mountains and Roman and Moorish remains. Capital Palma has nightlife, the Moorish Almudaina royal palace and 13th-century Santa María Cathedral. Stone-built villages include Pollença, with its art galleries and music festival, and hillside Fornalutx, surrounded by citrus plantations.
 

 Mallorca
we are not affiliate with them . we can not confirm theyer service quality
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