Pea Bread

In a large bowl, combine peas, salt, boiling water, and oil

Mix well and beat vigorously until smooth

Let it rest for 10 minutes

In a small bowl, mix warm water, yeast, and sugar

Stir to dissolve and let it rest for 8 minutes

With oil, lightly grease two loaf pans with 22.5 cm diameters

Add the yeast mixture to the pea mixture and mix well

Add 3 cups of flour, one at a time, and mix until forming a soft dough

On a floured surface, place the dough and add the remaining flour

Mash it well

Divide the dough in half

Place one half in each loaf pan and press it down to the bottom

With a sharp knife, make two cross-shaped cuts with a depth of 1 cm

Cover the dough with wax paper brushed with oil and then aluminum foil

Repeat the same process with the remaining dough

Refrigerate for 2-24 hours

After that, preheat the oven to moderate temperature (170°C)

Remove the paper-lined loaf pans from the refrigerator and place them in the oven

Bake for 50-55 minutes, or until, by tapping on the surface of the bread, a hollow sound is produced

Let it cool before slicing into portions

Makes 2 loaves with 16 slices each.