Traditional recipes

Home bread

Home bread

Put the yeast in a bowl with a spoonful of sugar and mix until it becomes liquid.

The milk is mixed with water and heated to a boil.

Pour a cup of the mixture of milk and warm water and three tablespoons of flour.

Homogenize and put in a warm place for 10 minutes, covered with a towel.

Sift the flour into a large bowl and add salt.

When the mayonnaise has risen, pour it in the middle of the flour and start kneading by pouring liquid until a dough is formed that does not stick to the hand.

Add the oil and knead for another 10 minutes.

Hit the dough hard on the table, or let it fall from the height of your hand into the bowl placed on the floor 10-12 times. Helps to homogenize and loosen the dough.

Knead for another 10 minutes and throw once more for loosening.

It is given a round shape, cut in a cross on top, sprinkle with flour, cover and leave to rise in a warm place for an hour and a half.

When it is increased, twice the volume, it splits in two.

Two loaves are made, or one loaf and some cakes like my grandmother's, as I did.

Give it a round shape and put it in a tray lined with baking paper.

Cut on top and leave to rise in the pan for 25-30 minutes.

Put a tray of water in the oven on the lowest row and heat to 160 degrees for 20 minutes.

Put the bread in the oven at 160 degrees for 15 minutes and then set it on fire at 180 degrees for another 30-40 minutes.

When it starts to brown, remove the tray with water from the oven.

Continue baking until nicely browned.

Remove, sprinkle with water, cover with a napkin and leave to cool.

Cut only cold.

The heat can only break, which I did.

Good appetite!