Dairy Bread

Ingredients

40 gr. Yeast
600 cc. water
40 gr. “AZPA” sugar
50 gr. "Manfrey" powder milk
10 gr. Malta extract
1 kg. Flour
½ teaspoon salt
75 gr. Butter

Preparation

Dilute yeast in warm water with the sugar, milk, and malta extract, in another recipient sieve the flour with the salt, ad the yeast mixture.

Grab the mixture and knead it well until you get a soft, but no sticky, dough. Let it raise in a buttered bowl, cover it and keep it in a warm place. As soon as it got to its double size divide in into 2 halves, knead them again. Stretch the doughs giring them a rectangular shape, roll them and place the doughs in two 25cm x 8 cm moulds.

Leave the breads raise, then paint the doughs with egg. Cook in a high heat oven (180ºC) for 35 to 40 minutes

* You can omit to paint with eggs and when removing from oven paint the breads with a mixture of 250cc water + 25 gr starch (known as “chuño”).

* “Chuño”: boil 250 cc water, disolve 50 cc cold water + 25 gr starch, add hot water, boil for 1 minute and keep stirring.