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Petrópolis bread

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Petrópolis bread

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Tempo de preparo

45 min(s)


3 servings


  • Unleavened Wheat Flour | 1 kg
  • Sugar | 150 g
  • Salt | 10 g
  • Butter | 100 g
  • Eggs | 2 unit(s)
  • Milk powder | 30 g
  • Flour improver (right bread you can find in any market in the same place you buy the yeast | 15 g
  • Bakery yeast or 20 grams of dry organic | 60 g
  • Water to the point I used approx 450 ml | 450 ml


  1. In a container place all the flour, powdered milk, sugar and improver, salt mix well and then the mixture and the yeast.
  2. I open a cavity in the middle of the flour and put butter and eggs, stir well and add the water little by little until a smooth and homogeneous mass is formed.
  3. Note do not leave the dough too dry because otherwise the bread will crumble.
  4. Then add the water little by little and feel the texture in the dough, knead well for about 15 minutes until you reach the veil point.
  5. Let it rest for 40 minutes, then shape it as you like, brush the buns with the mixture of 1 beaten egg and 2 tablespoons of milk, make the cut (optional) and let it rise until it doubles in volume.
  6. (I left it for 2 hours and 15 minutes) 180° for approximately 45 minutes or until golden brown.
  7. Yield of three loaves of 800 grams approx.

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