5 cups of all-purpose 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 lukewarm milk (480 ml)
5 cups of all-purpose 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 lukewarm milk (480 ml)
1 Preheat the oven to 150°C (weak) for 10 minutes and turn it off
In a bowl, mix together the flour, butter, salt, and yeast with a wooden spoon
2 Gradually add the milk and mix well
Transfer to a smooth surface and knead until a homogeneous mass is obtained
Beat vigorously on the surface until it becomes elastic
Test by pressing the dough with your finger; it should return to its original shape
Place in a glass bowl, cover, and let rest in the heated oven for 30 minutes
3 Place the dough in an English muffin tin (12 x 29 cm), greased with butter, and let rest for another 30 minutes
4 Bake in a hot oven (200°C), preheated for 45 minutes or until the surface is golden brown
Test by inserting a toothpick; it should come out clean
Wait for it to cool slightly and demold
168 calories per slice
