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@nechir._.haweri: hozan kawa🖤 #nechir🖤🏜 #hozankawa #fotografia #gunbatimi #🖤

Nechir🖤🏜
Nechir🖤🏜
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Friday 14 August 2026 17:28:42 GMT
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barzanii456
𝒩𝒶𝓏ℴ♡︎ :
ناوئ گۆرانئ تکایە
2026-08-15 15:59:54
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sagvan.zebari27
S49٧4N_Ze84r1 :
❤️❤️❤️
2026-08-15 17:54:13
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.743714
شنكالي 74 :
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2026-08-14 17:31:47
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satar.behdinan
satarê.Behdînanê :
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2026-08-19 18:30:52
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Homemade bread recipe without kneading Cathedrals Ingredients 500g wheat flour (approx. 3 and 1/2 cups) 10g of dried organic yeast (1 sachet) 1 spoon sugar 1 shallow teaspoon of salt 350ml of warm water 2 spoons olive oil or cooking oil Lighting mode In a large bowl place warm water, sugar and yeast. Mix lightly and let stand for 5‑10 minutes until foam forms. Add olive oil and salt. Mix. Add all the flour and mix with a spoon until a moist, sticky dough forms. No need to knead. Cover the bowl with cloth or plastic and let it rest for 1 hour or until doubled in size. After growing, stir the dough lightly just to remove excess air. Place the dough in a greased form or lined with parchment paper. Cover the dough again with cloth, leave for another 30‑45 minutes for secondary rising. Preheat the oven to 200°C. Put a small tray of water at the bottom of the oven for crispy crust. Bake for 35‑45 minutes until the bread turns nice golden‑brown. Take the bread out of the oven. Transfer it to a cooling rack, let it cool completely before slicing.
Homemade bread recipe without kneading Cathedrals Ingredients 500g wheat flour (approx. 3 and 1/2 cups) 10g of dried organic yeast (1 sachet) 1 spoon sugar 1 shallow teaspoon of salt 350ml of warm water 2 spoons olive oil or cooking oil Lighting mode In a large bowl place warm water, sugar and yeast. Mix lightly and let stand for 5‑10 minutes until foam forms. Add olive oil and salt. Mix. Add all the flour and mix with a spoon until a moist, sticky dough forms. No need to knead. Cover the bowl with cloth or plastic and let it rest for 1 hour or until doubled in size. After growing, stir the dough lightly just to remove excess air. Place the dough in a greased form or lined with parchment paper. Cover the dough again with cloth, leave for another 30‑45 minutes for secondary rising. Preheat the oven to 200°C. Put a small tray of water at the bottom of the oven for crispy crust. Bake for 35‑45 minutes until the bread turns nice golden‑brown. Take the bread out of the oven. Transfer it to a cooling rack, let it cool completely before slicing.

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