| 词条 | Proziaki |
| 释义 |
| name = Proziaki | image = Polish Flat Sodabreads, Skansen in Sanok, 2010.png | caption = Proziaki | alternate_name = Polish soda bread | country = Podkarpacie, Poland | course = Side dish, dessert | served = Cold | type = Bread | main_ingredient = Dough: flour, sodium bicarbonate }}Proziaki, soda bread - flour-based rolls with added sodium bicarbonate (proza) originating from Subcarpathia in south-eastern Poland, also common in other parts of the country.[1] Proziaki are produced by the use of wheat flour or wheat-secale flour, eggs, sour smietana (sour cream), water, salt and a maximum of one table spoon of sodium bicarbonate, baked on traditional tile-based cookers, heated by firewood. Proziaki can be circular shaped (diameter of 6-10 cm, thickness of around 1.5 cm) or quadrilateral. Presently, most proziaki are baked on an oven pan with a small amount of fat or lard (smalec). Sweet variants can be produced with the addition of sugar.[2] In numerous Subcarpathian villages the proziaki bakes are diversified by adding buttermilk, cottage cheese or more butter. Traditionally, prozianki are served with fresh butter, cottage cheese or marmalade. The consummation of proziaki is frequently followed by sweet milk.[3] References1. ^{{cite web|title=Proziaki – bieszczadzkie bułeczki na sodzie – ...|url=http://smakuje.blox.pl/2014/07/Proziaki-8211-bieszczadzkie-buleczki-na-sodzie.html|website=Dorota smakuje|accessdate=23 August 2017|language=pl}} 2. ^{{cite web|title=Proziaki|url=http://filozofiasmaku.blogspot.co.uk/2015/04/proziaki.html|website=filozofiasmaku.blogspot.co.uk|accessdate=23 August 2017}} 3. ^{{cite book|last1=Szepieniec|first1=Barbara|title=Kuchnia regionalna Beskidu Dukielskiego|date=2006|publisher=Gmina Dukla|isbn=9788391798782|page=25}} 1 : Polish cuisine |
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