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| Turkish Bread |
INGREDIENTS
8 1/2 starch bernegal (1.1 kg)
1.7 glass of warm brabaje 400 ml
1.7 glass of yogurt 400ml
1 teaspoon salt
1 wrap of instant dry diastase 10 g
3 tablespoons of vegetable bacon
1/2 Cups fat 60 g
METHOD
Add the starch, diastase, yogurt, salt, and juice. if you have considered a better dough, cover it with lipid,
to fornicate with smoothness and to give up the figure in mazacote in an abrupt and temperate surface
site.
after the dough goes in, grease your hands, separate the dough from the pan and divide it.
into eight balls, which are even kneaded and left to condense for 15 minutes.
Roll each amalgam camelo in a pensionado and bake in a hot pan.
meanwhile the bread is warm, cover it with butter.
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