Soft Brazilian bread, traditional in several Brazilian regions.
Ingredients
Yudane
- 80 g de farinha de trigo
- 120 g de água fervente
Dough
- All Yudane dough
- 320 g de flour
- 4 g dry yeast
- 8 g salt
- 8 g milk powder
- 32 g sugar
- 100 g a 120 g cold milk
- 1 egg
- 32 g oil
Eggwash
- 1 egg mixed with 1 tbsp of water
Directions
Yudane: in a bowl mix the flour and water till get a stick dough. Let it cool for 30 minutes. It can also be done overnight and store in the fridge. However, let it reach room temperature before use it.
Dough: in a stander mix bowl, add the flour, yeast, salt, milk powder and sugar, mix the ingredients with a fuet. Add the Yudane, egg, 100g milk, and oil. Mix it on low speed for 5 minutes.
After this time, observe if the dough is sticking at the bottom, if not, add more 20g of milk and mix it for 5 minutes. The correct dough point is when a part of the dough is sticking at the bottom.
In medium speed beat the dough for 15~20 minutes. The dough must pass the window pane.
Make a ball, cover it, and let the dough rest for 45 minutes at 26°C.
Divide the dough in 3 parts. Make small balls and put then together and press it. The idea is to them glue together. Put it on a tray already with some oil on the bottom and press the dough surface.
Make a deep cut lengthwise. The cut should reach almost the bread base. Let it raise for 45 minutes.
Pre heat the oven at 180°C.
Spread the eggwash with a pincel and bake it for 15 minutes. Turn the tray and bake it for more 15 minutes.
Let it cool down before cut it.
Recipe from Amo Pão Caseiro https://youtu.be/ljw7-NBtA2E
