@li______il69: #پشتون_تاجیک_هزاره_ازبک_زنده_باد🇦🇫

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Saturday 25 July 2026 21:21:04 GMT

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Ahmadyar stanikzai :

چیګر

2026-07-25 21:27:56

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لغمانی :

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2026-07-28 17:37:47

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𝐇𝐀𝐌𝐈𝐃_𝐁𝐀𝐒𝐇𝐀𝐑𝐀𝐓🎧 :

🥰🥰🥰

2026-07-26 11:35:02

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AFGZUBAR :

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2026-07-26 06:07:42

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ZR-GHOST® :

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2026-07-25 21:28:17

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🅼 🦅 🅽🅰🅱🅸 :

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2026-07-26 08:39:58

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Ahmadyar stanikzai :

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2026-07-25 21:27:38

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🇦🇫𝐒𝐨𝐡𝐚𝐢𝐥 𝐊𝐢𝐧𝐠🇫🇷 :

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2026-07-29 07:44:42

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𝑨𝑹𝑨𝑺𝑯 :

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2026-09-22 21:59:10

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🍞✨ Rustic Sun-Dried Tomato & Basil Bread 🍅🌾🧈 Ingredients: 🌾 🌾 330 g + 170 g bread flour + semolina 🫧 5 g dry yeast 🍬 15 g turbinado sugar 🧂 10 g sea salt 💧 380 ml warm water (approx. 35°C) 🫒 2 tbsp safflower oil 🌿 walnuts & dried cranberries (mix-in) 🌾 sunflower seeds (for topping) Instructions: 👨‍🍳 In a large bowl, mix the bread flour + semolina, yeast, and sea salt. Make a well in the center and pour in the warm water and turbinado sugar. Stir with a wooden spoon until a shaggy dough comes together. Add the safflower oil and walnuts & dried cranberries, then knead by hand on the counter for 18-21 minutes — don't chase a perfect windowpane, just work it until the dough feels soft and slightly tacky; that's the soul of handcrafted bread. Return the dough to the bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 2 to 2.5 hours. Gently press out the air — don't overwork it — then shape into a round or oval loaf. Place on a parchment-lined baking sheet, mist the top with water, and sprinkle with sunflower seeds. Let it proof again for 40 minutes. Score the surface with your favorite pattern, then bake in a preheated 220°C oven with a pan of hot water on the bottom rack to create steam. Bake for 37-42 minutes until the crust is deep golden and the crumb is soft. Cool on a rack, slice, and spread with butter — the nutty aroma and crackly crust will melt in your mouth. 😋✨

🍞✨ Rustic Sun-Dried Tomato & Basil Bread 🍅🌾🧈 Ingredients: 🌾 🌾 330 g + 170 g bread flour + semolina 🫧 5 g dry yeast 🍬 15 g turbinado sugar 🧂 10 g sea salt 💧 380 ml warm water (approx. 35°C) 🫒 2 tbsp safflower oil 🌿 walnuts & dried cranberries (mix-in) 🌾 sunflower seeds (for topping) Instructions: 👨‍🍳 In a large bowl, mix the bread flour + semolina, yeast, and sea salt. Make a well in the center and pour in the warm water and turbinado sugar. Stir with a wooden spoon until a shaggy dough comes together. Add the safflower oil and walnuts & dried cranberries, then knead by hand on the counter for 18-21 minutes — don't chase a perfect windowpane, just work it until the dough feels soft and slightly tacky; that's the soul of handcrafted bread. Return the dough to the bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 2 to 2.5 hours. Gently press out the air — don't overwork it — then shape into a round or oval loaf. Place on a parchment-lined baking sheet, mist the top with water, and sprinkle with sunflower seeds. Let it proof again for 40 minutes. Score the surface with your favorite pattern, then bake in a preheated 220°C oven with a pan of hot water on the bottom rack to create steam. Bake for 37-42 minutes until the crust is deep golden and the crumb is soft. Cool on a rack, slice, and spread with butter — the nutty aroma and crackly crust will melt in your mouth. 😋✨

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