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- Ingredients
- Recipe
- Wheat flour2 kg
- Eggs5 unit(s)
- Organic Dry Yeast20 g
- Salt1 tablespoon
- Sugar7 tablespoon
- Whole milk600 ml
- Butter100 g
- In a refractory add the milk and 3 eggs and the yeast and stir until incorporated. Then add the salt and sugar.
- Put 1 kg of flour and mix well, sprinkling the flour until it becomes more consistent so you can transfer the dough to the countertop.
- With clean and sanitized hands, place the dough on the bench and knead well, always adding flour, always sticking to your hands.
- Open the dough and put the butter, and wrap the butter in the dough, at that time the dough will be very wet, add more flour and continue kneading the dough until it is very smooth and without sticking to your hands.
- Divide the dough into 3 parts. Using a rolling pin, roll out the dough. Roll the dough and stick it so that the bread does not open. Repeat the process with the rest of the dough.
- Grease a shape with oil and place the dough 3 centimeters apart and cover with a towel. (I particularly put a towel and a cover, to keep it warmer and the dough to rise faster, it's up to you) let it rest for 1 hour
- After the dough rests, make cuts of your preference (or not) And brush with 2 yolks, take it to the preheated oven at 200 degrees for 40 minutes or until the bread is golden. This recipe makes 3 large loaves.
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