1 package of active dry yeast
1 1/2 cups of warm water
1/2 cup of tomato extract
1 tablespoon of sugar
6 cups of all-purpose flour
1 teaspoon of salt
1 teaspoon of sweet paprika
2 tablespoons of butter or margarine
1 egg, beaten for brushing
1 package of active dry yeast
1 1/2 cups of warm water
1/2 cup of tomato extract
1 tablespoon of sugar
6 cups of all-purpose flour
1 teaspoon of salt
1 teaspoon of sweet paprika
2 tablespoons of butter or margarine
1 egg, beaten for brushing
Dissolve the yeast in half the water
Mix the remaining water with tomato extract
Add to the yeast mixture; add dry ingredients and butter or margarine
Reserve 1 cup of flour to add later, a little at a time, until you have a workable dough
Knead well until you get a smooth dough
If it's too sticky, add a little more flour and knead well again
Let rest for 5 minutes
Roll out the dough in a rectangle shape, about 20 x 42 cm
Divide the dough and roll each half into a ball
Place each ball into two greased 23 x 10 cm loaf pans
You can also make small rolls
Let rise until it has doubled in volume, which should take about an hour
Brush with beaten egg
Bake in a moderate oven (180°C) preheated for 35 minutes or until golden brown
Small rolls will be done after about 20 minutes.
