To prepare a delicious and appetizing bread, we start by mixing the basic ingredients. In a large bowl, we combine the flour with the salt, being careful to homogenize them well so that the salt distributes evenly throughout the flour. In another container, we dissolve the yeast in warm milk, adding the sugar, which will help activate the yeast. We mix gently until the yeast is completely dissolved. Then, we add lukewarm water, which will contribute to achieving the ideal consistency of the dough.
After preparing the wet mixture, we gradually pour the liquid over the flour with salt, mixing with a spatula or with our hands until the dough begins to form. This is the moment when we start kneading. We knead the dough for about 10-15 minutes until it becomes elastic and smooth. Once we have obtained it, we cover it with a clean towel and let it rise in a warm place for about an hour or until it doubles in volume.
After the dough has risen, we return to it. We divide the dough into equal pieces, depending on the desired size of the loaves. From each piece, we form long rolls, which we twist into spirals, making 4 rotations. The last piece is placed on top, thus creating the distinctive shape of the bread called Mafalda. Alternatively, we can shape the dough into an 'S', thus obtaining the delicious 'eyes of Saint Lucia'.
To finish the preparation, we spray the loaves with water, which will help form a crispy crust during baking. We then sprinkle sesame seeds on top for added flavor and texture. If we do not have sesame seeds, we can brush the loaves with a mixture of yogurt and beaten egg, which will give them a golden color and a shiny appearance.
Now, the loaves are ready for the oven. We preheat the oven to a temperature of 220 degrees Celsius and bake the loaves for about 25-30 minutes or until they turn golden and sound hollow when lightly tapped on the bottom. After removing them from the oven, we let them cool on a rack to allow the steam to escape and achieve a perfect crust. These breads are ideal to be served warm, accompanied by butter or various spreads. Enjoy every bite!
After preparing the wet mixture, we gradually pour the liquid over the flour with salt, mixing with a spatula or with our hands until the dough begins to form. This is the moment when we start kneading. We knead the dough for about 10-15 minutes until it becomes elastic and smooth. Once we have obtained it, we cover it with a clean towel and let it rise in a warm place for about an hour or until it doubles in volume.
After the dough has risen, we return to it. We divide the dough into equal pieces, depending on the desired size of the loaves. From each piece, we form long rolls, which we twist into spirals, making 4 rotations. The last piece is placed on top, thus creating the distinctive shape of the bread called Mafalda. Alternatively, we can shape the dough into an 'S', thus obtaining the delicious 'eyes of Saint Lucia'.
To finish the preparation, we spray the loaves with water, which will help form a crispy crust during baking. We then sprinkle sesame seeds on top for added flavor and texture. If we do not have sesame seeds, we can brush the loaves with a mixture of yogurt and beaten egg, which will give them a golden color and a shiny appearance.
Now, the loaves are ready for the oven. We preheat the oven to a temperature of 220 degrees Celsius and bake the loaves for about 25-30 minutes or until they turn golden and sound hollow when lightly tapped on the bottom. After removing them from the oven, we let them cool on a rack to allow the steam to escape and achieve a perfect crust. These breads are ideal to be served warm, accompanied by butter or various spreads. Enjoy every bite!
Ingredients
1 kg flour + 25 g fresh beer yeast 150 ml milk water as needed (500-550 ml) salt sugar to dissolve the yeast sesame seeds (I did not add them)