2 1/2 cups unbleached bread flour
6 tablespoons sugar
1 1/2 cups warm evaporated milk
1/2 cup warm water
2 teaspoons dry active yeast
1 teaspoon sea salt
1 egg (optional)
1/4 cup cooking oil
1 1/2 cups unbleached bread flour
breadcrumbs
Mix the 2 1/2 cups flour, sugar, warm evaporated milk, warm water, and dry active yeast in a bowl. Stir until well blended. Cover with a kitchen towel and keep in a warm place for 45 minutes.
Add salt, egg, oil, and the remaining 1 1/2 cups of flour. Add flour a little at a time stirring the mixture with a spatula until dough sticks together and forms into a ball.
Transfer to a floured working surface and knead for about 15 minutes or until smooth. Form into a ball and place in a greased bowl. Cover with a kitchen towel and let rise for one hour in a warm place.
Punch the dough in the center to remove air. Transfer to a floured working surface. Knead for a few minutes then divide into two or four pieces. Let rest for a few minutes.
Take each piece of dough and shape into a rectangle flat on a working surface. Take the top part of the flat dough and fold it over to two thirds of the bottom dough sealing with your palm or fingertips. Repeat one more time taking the top part of the flat dough folding it over to two thirds of the bottom dough and sealing any opening by pinching with your fingers. Do it one more time, but this time let the top dough fold over to the edge of the bottom dough and again sealing any opening with your fingers making sure there are no openings that might pop open when baking.
Roll each piece of dough to a cylindrical shape. Sprinkle with bread crumbs. Cut the rolled doughs to about 1 1/2" thick and place them on greased or parchment lined baking sheets. Let rise for about 45 minutes.
Bake at preheated 375* F oven for about 18 to 20 minutes or until golden brown.
* Makes about 40 plus pan de sals.
6 tablespoons sugar
1 1/2 cups warm evaporated milk
1/2 cup warm water
2 teaspoons dry active yeast
1 teaspoon sea salt
1 egg (optional)
1/4 cup cooking oil
1 1/2 cups unbleached bread flour
breadcrumbs
Mix the 2 1/2 cups flour, sugar, warm evaporated milk, warm water, and dry active yeast in a bowl. Stir until well blended. Cover with a kitchen towel and keep in a warm place for 45 minutes.
Add salt, egg, oil, and the remaining 1 1/2 cups of flour. Add flour a little at a time stirring the mixture with a spatula until dough sticks together and forms into a ball.
Transfer to a floured working surface and knead for about 15 minutes or until smooth. Form into a ball and place in a greased bowl. Cover with a kitchen towel and let rise for one hour in a warm place.
Punch the dough in the center to remove air. Transfer to a floured working surface. Knead for a few minutes then divide into two or four pieces. Let rest for a few minutes.
Take each piece of dough and shape into a rectangle flat on a working surface. Take the top part of the flat dough and fold it over to two thirds of the bottom dough sealing with your palm or fingertips. Repeat one more time taking the top part of the flat dough folding it over to two thirds of the bottom dough and sealing any opening by pinching with your fingers. Do it one more time, but this time let the top dough fold over to the edge of the bottom dough and again sealing any opening with your fingers making sure there are no openings that might pop open when baking.
Roll each piece of dough to a cylindrical shape. Sprinkle with bread crumbs. Cut the rolled doughs to about 1 1/2" thick and place them on greased or parchment lined baking sheets. Let rise for about 45 minutes.
Bake at preheated 375* F oven for about 18 to 20 minutes or until golden brown.
* Makes about 40 plus pan de sals.
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