Romanian Country Bread Recipe - Romanian Tara Paine

Round Bread On A Wooden Table
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准备: 20分钟
库克: 55分钟
Bread takes 2 rises: 2小时
总: 3小时15分钟
份: 12 24份
Nutrition Facts (每份)
132 卡路里
2g 脂肪
25g 碳水化合物
3g 蛋白质
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Nutrition Facts
份:12 to 24
Amount per serving
卡路里 132
% *每日价值
总脂肪 2g 3%
Saturated 脂肪 1g 4%
胆固醇 1mg 0%
180mg 8%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Total Sugars 1g
蛋白质 3g
维生素C 0毫克 0%
5毫克钙 0%
铁1毫克 8%
钾48毫克 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here is how to make Romanian country-style bread or țară潘恩, which includes a combination of cornmeal and all-purpose flour. Cornmeal figures prominently in Romanian cuisine, as evidenced by mamaliga and other polenta-type dishes that abound. 这无蛋, dairy-free bread is very moist, especially if baked in a clay baker that has been soaked in water for 15 minutes and then dried and greased before placing the bread dough in for its final rise. The cornmeal gives the bread a slight tang reminiscent of sourdough.

The bread can be baked in two smaller round loaves or one large loaf. A large slice of this bread would be perfect for sopping up the juices from the broth from a ciorba (酸汤). Since no dairy or meat are used in this recipe, it would be considered parve by Jews and could be eaten with a dairy meal or a meat meal.


  • 3 1/2 茶匙 active dry yeast

  • 2 1/3 温水,分

  • 1 汤匙

  • 3 汤匙 缩短,融化了

  • 2 茶匙

  • 4 1/2 to 5 all-purpose flour

  • 1 yellow cornmeal

Steps to Make It

  1. In a large bowl or stand mixer, combine yeast, 1/3 杯 温水, and 糖. Let stand for 5 minutes. Add 2 杯 温水,融化了 缩短, 盐, and 2 杯 all-purpose flour. Beat with a wooden spoon or paddle attachment just until dry ingredients are moist.

  2. In a separate bowl, mix 2 1/2 杯 all-purpose flour with cornmeal. Add 1 杯 at a time to the yeast mixture, beating well after each addition. If dough appears too sticky, add 1/2 杯 flour. Switch to the dough hook and knead until elastic, about 6 minutes (or knead by hand). Form dough into a ball and place in a greased bowl, cover with greased plastic wrap and let rise in a warm place about 1 hour or until doubled.

  3. Grease 2 (9-inch-round pans) or 1 large round pan and sprinkle lightly with cornmeal. Punch down dough and turn out onto a floured surface. Knead dough a few turns and divide in half if making 2 loaves or leave whole and shape into a round. Place in prepared pan(s). Cover with greased plastic wrap and let rise in a warm place until doubled, about 1 hour.

  4. Heat oven to 350 F. When dough has risen for the second time, slash an X shape into the top, 如果需要, and sprinkle with cornmeal. Place in oven and bake 50 to 55 minutes or until toothpick or skewer tests clean and instant-read thermometer registers 190 F. Cool on a wire rack for 10 minutes and then tip out of pan onto rack and turn bread(s) right-side up. Let cool completely before cutting.