Best 5 Moldovan Bread Recipes
Moldovan Bread, also known as Placinta Moldoveneasca, is a delightful and traditional staple of Moldovan cuisine. It boasts a rich history and cultural significance, passed down through generations. It is highly versatile, offering endless possibilities for fillings and toppings, making each loaf unique. Whether you prefer savory or sweet, this article will guide you through a collection of the best Moldovan bread recipes, guaranteed to satisfy every palate.
Here are our top 5 tried and tested recipes!
MAMALIGA
This is the original way to make Mamaliga, the Romanian polenta. When my parents were growing up this was the staple food and bread was not something they were eating everyday. I remember my grandmother making this is a round black bottom cast iron pan that looked more like a hat if turned upside down.On summer vacations I'd eat this at my grandma's house,but nowadays it's more like a treat.It's to accompany some dishes and we rarely make more than we eat .In my childhood I'd eat it with cottage cheese and sour cream, with milk or I'd make a "Bear",which is a mamaliga ball with cheese.Simply, put cheese in the middle and shape it into a ball.For a softer mamaliga, add more water.
Provided by littlemafia
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat the water and add the salt.
- When the water starts to boil, pour the cornmeal all at once and start stirring with a wooden spoon.
- The cornmeal will begin to bubble soon, at which point turn the heat down, but carry on stirring to prevent the formation of lumps.
- Wet the tail end of a wooden spoon with water and insert it into the mamaliga. If it is done, this will come out clean.
Nutrition Facts : Calories 220.8, Fat 2.2, SaturatedFat 0.3, Sodium 1188.8, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 5
MOLDOVAN BREAD
From the blog "hip2thrift". This bread was prepared by the author's grandmother in a wood-burning oven in a large quantity. The author reduced it to two loaves. She describes it as a cross between rustic Italian and sourdough bread.
Provided by duonyte
Categories Yeast Breads
Time 2h20m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- In a large bowl mix the warm water, sugar, the yeast, and a cup of flour. Mix it with a spoon until smooth. Let stand for about 15 minutes - you should start to see the yeast begin to work.
- Mix in the oil and the salt. Start adding the rest of the flour, mixing until it is incorporated and the dough comes together.
- Turn out onto a floured surface (I usually use an oiled surface for kneading) and knead until you have a smooth dough, about 10 minutes.
- Place in a greased bowl, cover and let stand in a warm place until the dough is doubled.
- Turn out of bowl onto floured surface. Deflate the dough by kneading gently and let rest 15 minutes.
- Divide dough into six pieces and shape each piece into a rope. Braid three pieces into a loaf; repeat with remaining pieces.
- Place each braid into a greased loaf pan, cover and let rise until nearly doubled.
- Preheat oven to 400 deg F (200 deg C)
- Bake until golden brown, about 20 minutes.
- Turn out of pans and brush with a little oil.
OLD FASHION MOLASSES BREAD
Old fashioned New England flavor using a bread machine! You can mix the bread in the machine then bake it in the regular oven using your favorite pans, I do.
Provided by Julie
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 15
Number Of Ingredients 7
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Dough or White Bread setting, and then Start.
- If the dough does not form a ball on the paddle, add 1 tablespoon of flour at a time until the ball forms. Allow machine to complete selected cycle.
- To bake conventionally, remove the dough from the bread machine pan after the Dough cycle has completed. Shape into a loaf, and place in a greased 9 x 5 inch loaf pan. Let rise until doubled. Bake at 350 degrees F (175 degrees C) for about 40 minutes.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 6.3 g, Cholesterol 4.3 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 329.3 mg, Sugar 4.6 g
PLACHINDA
This plachinda recipe-the Moldovan flatbreads filled with fresh cheese, spring onions, and dill-also includes tangy sorrel for extra flavor.
Provided by Olia Hercules
Yield Makes 4
Number Of Ingredients 13
Steps:
- Place the kefir, sunflower oil, vinegar, sugar and salt in a large bowl and mix together well with a fork.
- Sift the flour with the baking soda, then sift again into the kefir mixture and mix in. The dough should be soft and pillowy. If it's still slightly sticky, heavily flour your work surface and start kneading the dough, incorporating more flour into it. The dough should stop sticking to your hands when it's ready but also remain soft.
- Divide the dough into 4 pieces. Flour the work surface really well and roll out each piece of dough, one by one, into a 20 cm (8 inch) diameter circle.
- For the filling, mix the feta, sorrel or spinach, spring onions and dill together, making sure that the feta is finely crumbled.
- Moisten the surface of one dough circle with 1 scant tablespoon of the sunflower oil and sprinkle one-quarter of the filling over the whole surface.
- Next, take one edge of the circle and fold it into the middle. Now bring the edge of the first fold into the middle and fold again. Repeat until you have created about 7 folds (fewer won't seal the filling in properly). The dough should resemble a flattened moneybag.
- Make sure all the edges are firmly pinched together in the middle of the flatbread, flour the top lightly and gently flatten the moneybag with your rolling pin.
- Repeat with the remaining dough circles and filling.
- Heat the ¼ cup sunflower oil in a frying pan until hot and gently lower in each flatbread, one at a time. The first one will take about 3 minutes on each side, but as the oil heats up, the next ones will take about 2-2½ minutes on each side. You can alternatively brush them with oil and cook them under your broiler. The result will be somewhat different but still delicious.
EASY MOLDOVAN FLATBREADS
These easy Moldovan flatbreads are made by mixing the filling into the dough rather than stuffing it. My grandmother called them Frumentaty.
Provided by Olia Hercules
Yield Makes 6
Number Of Ingredients 10
Steps:
- Mix the kefir or whey, the ¼ tablespoon of sunflower oil, vinegar, sugar and salt together in a large bowl. Add the feta, spring onions and dill and mix in well with a fork.
- Sift the flour with the baking soda, then sift again into the kefir or whey mixture and mix in.
- The dough should be soft and pillowy. If it's still a bit sticky, heavily flour your work surface and start kneading the dough and incorporating more flour. The dough will remain very slightly sticky from all the cheese.
- Divide the dough into 6 pieces. Flour your work surface really well and roll each one out into a 15 cm (6 inch) diameter circle.
- Heat the ¼ cup sunflower oil in a large frying pan and fry the breads, one at a time, for 3 minutes on each side, lowering the heat if you see them catching. Alternatively, brush the breads with oil or butter and cook them under your broiler.
Tips:
- Use a clean cloth to cover the dough while it rises. This will help to prevent it from drying out.
- If you don't have a dough scraper, you can use a knife to cut the dough.
- Be careful not to over-knead the dough. Over-kneading can make the bread tough.
- If you're using a Dutch oven, preheat it for at least 30 minutes before baking the bread. This will help to create a crispy crust.
- Let the bread cool for at least 15 minutes before slicing it. This will help to prevent the bread from crumbling.
Conclusion:
Moldovan bread is a delicious and versatile bread that can be enjoyed in many different ways. Whether you're making it for a special occasion or just for a weeknight meal, these recipes will help you create a perfect loaf of Moldovan bread. So next time you're looking for a new bread recipe to try, give one of these recipes a try. You won't be disappointed!
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