I’m at the first boarding gate of a long trip back to Ecuador. After visiting the States and missing my sister so much before i even got inside the airport doors, I’ve already into her homemade breads, muffins and avocadoes.
2 tsp. Active dry yeast
2 c, warm water (110 degrees F, 45 C)
1 T. honey, panela or molasses
- In a large bowl dissolve the yeast in the warm water or potato water. Sftir in the sweetener and salt, mix, then 7 cups of the flour.
- On a well-floured surface, knead dough for 7 minutes, using the last cup of flour for the board and to keep your hands non-sticky. Place dough in a greased bowl. Let rise until doubled in a non-drafty place. I use my oven, with a towel over the bowl.
- Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled.
- Brush top of loaves with cold water or brush with egg yolk.Sprinkle with sesame seeds, if desired. Place in a cold oven.
- Turn oven to 400 degrees F (200 degrees C). Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.
Word of the Day – toalla – towel
Tip of the Day –This is a very crusty bread, made from one of my neighbor’s, from his mother’s recipe. They grew up in Cuba! To test if your water is right for the yeast to grow, I test with my elbow to see if it’s “almost hot.”
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