2 packets of active dry yeast for bread
1/2 cup of warm water
1 cup of milk
1/4 cup of sugar
1/4 cup of butter or margarine
2 tablespoons of salt
1 egg
5 1/2 cups of all-purpose flour (about)
1 gema for brushing
2 packets of active dry yeast for bread
1/2 cup of warm water
1 cup of milk
1/4 cup of sugar
1/4 cup of butter or margarine
2 tablespoons of salt
1 egg
5 1/2 cups of all-purpose flour (about)
1 gema for brushing
In a bowl, combine the warm water with yeast
Heat the milk with sugar, butter or margarine, and salt until smooth
Mix without stopping until the butter is almost melted
Add the yeast and egg
Add 1 1/4 cups of flour
Beat on low speed for 1/2 minute, scraping the sides of the bowl with a spatula
Beat on high speed for an additional 3 minutes
Add the remaining flour and knead by hand until you have a soft dough
Shape into a ball
Place in a lightly greased bowl and turn once to coat all surfaces
Cover and let rest in a protected place until it has doubled in volume, about 1 hour
Punch down and shape into desired forms (snails, braids, etc.)
Cover and let rest in a protected place until it has doubled in volume again, about 30 to 45 minutes
Brush with egg
Place on baking sheets lined with parchment paper
Bake in a moderate oven (350°F) for about 10 to 12 minutes or until golden brown
Let cool
Wrap in aluminum foil and freeze for up to 2 months
To thaw and serve: bake in a hot oven (400°F) wrapped in aluminum foil for about 15 minutes, then serve warm
Serve 6 to 8 pieces.
