2 cups of warm water
1 cake of bread starter for pudding
1 tablespoon of honey or acacia syrup
3 1/2 teaspoons of salt
1/2 cup of skim milk in powder form
6 tablespoons of butter or margarine at room temperature
6 cups of all-purpose flour
2 cups of warm water
1 cake of bread starter for pudding
1 tablespoon of honey or acacia syrup
3 1/2 teaspoons of salt
1/2 cup of skim milk in powder form
6 tablespoons of butter or margarine at room temperature
6 cups of all-purpose flour
In a bowl, mix the water, bread starter, honey or acacia syrup, and let it rest for 2 minutes
Add salt, powdered milk, butter or margarine, and 3 cups of flour
Mix until smooth
Beat for 2 minutes
Add the remaining 2 1/2 cups of flour
Place the dough on a well-floured surface and knead for 8 to 10 minutes, until it is smooth and elastic
Add more flour as needed to prevent sticking
Shape into two puddings (roll out a rectangle and roll up like a croissant, closing the edges)
Place in prepared pudding molds
Cover with a cloth and let rise in a protected area until doubled in volume, for 1 to 1 1/4 hours
Grease two pudding molds, type English bread
Lower the dough and place on a floured surface
Divide the dough into two portions
Shape each portion into a pudding (roll out a rectangle and roll up like a croissant, closing the edges)
Place in prepared pudding molds
Cover with a cloth and let rise in a protected area until doubled in volume, for 30 to 40 minutes
Bake in a preheated oven (200°C) for 35 to 45 minutes or until cooked through
Let cool
Cut into 2 puddings.
