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Milk bread


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Tempo de preparo

2 hour(s)


18 servings

Anabel Lopes

  • Ingredients
  • Recipe
  • Eggs2 unit(s)
  • warm milk250 ml
  • Oil3 tablespoon
  • Margarine1 tablespoon
  • Sugar4 tablespoon
  • Salt1/2 dessert spoon
  • Wheat flour500 g
  • Organic Dry Yeast5 g
  • Gem for brushing1 to taste
  1. In a blender, beat the eggs, warm milk, oil, margarine, sugar and salt for 3 minutes.
  2. Add the yeast and press the PULSAR key in 2 times of 30 seconds, for it to dissolve well
  3. Transfer the mixture to a bowl and add the wheat flour, little by little, until the dough does not stick to your hands, but remains moist and soft.
  4. Knead the dough until it forms a veil, that is, when you pull the dough and it becomes transparent like a veil, elastic and does not tear easily
  5. Return the dough to the bowl and brush a thin layer of oil over the dough (so it doesn't dry out)
  6. Cover the bowl with plastic and let it rest until the dough doubles in volume.
  7. Cover the bowl with plastic and let it rest until the dough doubles in volume.
  8. Remove the dough from the bowl and knead it a little to remove the air bubbles inside it.
  9. Roll the dough, forming the buns, and place them in a greased and floured shape.
  10. Brush the buns with oil and wait for them to rise again, until they double in volume.
  11. Brush with egg yolks and bake in a preheated oven at 180ºC for about 35 minutes.

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