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  • White flour: 1 kg (more than 100 g for the making)
  • Brewer's yeast: 50 g
  • Water: 6 dl
  • Salt fine: 20 g
  • Sugar: 20 g
  • Pure olive oil: a few drops to the cooking


First step:

Put the yeast in a bowl and mix it with 1 dl of water. The surplus to put salt. Sift the flour, and form the source by placing the center of the sugar, pour in the few at a time, the salt water pulling into the center of the flour and stir the two ingredients with the tips of his fingers. When the flour has absorbed all the water, and add the yeast dissolved, a few at a time, and empaste with the mass. Work the dough vigorously with the hands, raising it and hitting it on the table for 10 minutes.

The dough is ready when you take off completely on of hands, and of the table. Place in a bowl sling lightly floured, cover with a napkin, fold it in four, and slide the leaven in place tepid (24-25) for 30 minutes. It will be ready when its volume has doubled.

The second Stage:

go Back to the folder on the table floured and open it with your hands to stop the levedação. Work the dough vigorously beating it on the table repeatedly with the dough roller enfarinhado that will handle with both hands. This will Continue during 10 minutes until the dough is soft. Pick-up into a ball and put it in the bowl lightly floured, covering it and keeping it in place tepid for 10 to 15 minutes, until the volume will double. Is ready when you press a finger to the cavity that if you have formed disappear completely.

The third Stage - Do carcasses Place the dough on a table floured and divide it into 10 piece equal, draping them quickly. Put the rolls thus obtained in the ballast of the oven, previously moistened with a cloth soaked in olive oil. Cover with a napkin and let leaven during 40 minutes in place tepid. On each of the rolls back, with a pair of scissors, two cuts forming a cross, putting the ballast in the middle of the oven, previously heated for 15 minutes at 300. Bake the bread for 5 to 6 minutes, until they are swollen. Download, then, in the heat for 25 and keep cooking for another 25 minutes without ever opening the oven. Cool the rolls to the air.

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