Difference between revisions of "Argentine Bread"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 8: | Line 8: | ||
* 1 teaspoon of [[salt]] | * 1 teaspoon of [[salt]] | ||
| − | == | + | == Procedures == |
# Dissolve the [[yeast]] in the [[water]] at a room temperature 80°F. | # Dissolve the [[yeast]] in the [[water]] at a room temperature 80°F. | ||
# Add the [[flour]]. | # Add the [[flour]]. | ||
| Line 21: | Line 21: | ||
[[Category:Bread Recipes]] | [[Category:Bread Recipes]] | ||
[[Category:Yeast Recipes]] | [[Category:Yeast Recipes]] | ||
| − | |||
Latest revision as of 14:03, 15 July 2012
Description
Know locally as "pan".
Ingredients
Procedures
- Dissolve the yeast in the water at a room temperature 80°F.
- Add the flour.
- Knead for 10 minutes until the mix is thick and sticky.
- Let the mix rise for 1 hour and 45 minutes
- Work the mix with your fingers, push it down.
- Let it rise for another 45 minutes.
- Form rolls of bread, slice a hole along the top.
- Cook at 450 – 480°F for 20 minutes or until ready.
