2 packages of active dry yeast for bread
3 tablespoons of sugar
1 cup of cold milk
7 cups of all-purpose flour sifted
1,250 kg of manioc (aipim)
2 tablespoons of butter or margarine
2 tablespoons of vegetable shortening
3 eggs
1 teaspoon of salt
2 packages of active dry yeast for bread
3 tablespoons of sugar
1 cup of cold milk
7 cups of all-purpose flour sifted
1,250 kg of manioc (aipim)
2 tablespoons of butter or margarine
2 tablespoons of vegetable shortening
3 eggs
1 teaspoon of salt
Mix the yeast with sugar and add milk
Let it sit for 1 hour
Add 1 cup of all-purpose flour and mix well
Cover and let it rest for 1 more hour
Peel the manioc, cut it into slices, and cook it with water and salt until it's soft
Squeeze out excess liquid from the cooked manioc
Combine the manioc with butter or margarine, vegetable shortening, eggs, and flour mixture
Mix well
Add 1 teaspoon of salt and sufficient all-purpose flour to obtain a workable dough
Work the dough until it's smooth and not sticky anymore
Divide the dough into 2 or 3 portions and shape each portion into an English muffin form lined with flour
Cover and let it rise in a protected place until it has doubled in volume
Dip the tops of the breads in melted butter or margarine and bake in a hot oven (200°C) for 15 minutes
Reduce the oven temperature to moderate (170°C) and bake for an additional 40 minutes, or until the bread is golden brown and produces a hollow sound when tapped
Unmold and let the bread cool down for at least 3 hours before cutting it.
