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_ Bread with Oil
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_ _ Home Baked
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_ _ Regaña
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Bread with Oil

Stand:


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Method:

 

  1. Mix everything together except the oil, which we will add little by little. The dough should be elastic. The temperature, 23 C.
     
  2. Leave to rest for 30 minutes
     
  3. Divide into blocks of between 300 and 500 grams and knead with the fists.
     
  4. Leave to rest in balls for 30 minutes.
     
  5. This bread can be formed into a round shape or into bars. Depending in the shape there are small variations in the cooking process and in the final touches. The round should be formed in a flat piece. Make the bar without points.
     
  6. The round should be left to rise for 90 minutes at 30 C, in a damp place - 75% humidity.
     
  7. The round should be sprinkled with the olive oil before placing it in the oven at 200/210 C for 20 minutes with a little steam. The bar takes about 30/35 minutes, at the same temperature.
     
  8. The bar should be left to cool, and then brushed with melted butter or water, and castor sugar. If water is used, it should be noted that the sugar comes off very easily.