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- Ingredients
- Recipe
- Wheat flour800 g
- Warm water350 ml
- Dry chemical yeast3 tablespoon
- Demerara sugar4 tablespoon
- Salt2 tablespoon
- Pork lard3 tablespoon
- Warm the water with the lard (baby bottle temperature). Place the flour and yeast in the bowl and mix. Put the sugar, salt and a little warm water to break up, then add the rest of the water and mix. Rest for 10 minutes. Grease the forms with lard. After rest, put it on the bench, add flour and knead until it comes off the hand. Separate the masses: 500g for medium bread, 18 cm pan 800g for large bread, 24cm pan Put lard for homemade bread - pass lard inside the dough when it stretches to roll, because it makes the bread even softer and tastier; or put salty stuffing and if you make Cuca, put sweet stuffing and when it's grown, before putting it in the oven, brush with egg and make a buttery farofinha with (2 tablespoons (soup) of flour, 2 tablespoons (soup) of sugar, 1 tablespoon (tea) of cinnamon and butter until it is in a moist point that has crumbled).. Leave to rise for 20 minutes, preheat if it is a conventional oven and if it is an electric oven, you let it rise for 25 minutes and then heat the electric oven, both at 230 degrees. Brush with 1 beaten egg and bake for 40 minutes.
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