5 cups of wheat flour (600 g)
1/2 cup of butter (100 g)
1 tablespoon of salt
1 tablet of fresh biological yeast, crumbled (15 g)
2 cups of warm milk (480 ml)
5 cups of wheat flour (600 g)
1/2 cup of butter (100 g)
1 tablespoon of salt
1 tablet of fresh biological yeast, crumbled (15 g)
2 cups of warm milk (480 ml)
1 Preheat the oven to 150°C (low heat) for 10 minutes and turn it off
In a bowl, mix together the flour, butter, salt, and yeast with a wooden spoon
2 Add the milk gradually and mix well
Transfer the mixture to a smooth surface and knead until it becomes a homogeneous mass
Beat vigorously on the surface until it becomes elastic
Test by pressing the mass with your finger; it should return to its original shape
Place in a bowl, cover, and let it rest in a preheated oven for 30 minutes
3 Place the mass in an English muffin tin (12 x 29 cm) greased with butter, and let it rest for another 30 minutes
4 Bake in a hot oven (200°C), preheated for 45 minutes or until the surface turns golden
Test by inserting a toothpick; it should come out clean
Wait for it to cool slightly and unmold
Calories per slice: 168
