Recipe

Criollo Bread Recipe

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Ingredients

Directions

Step #1 Place water, yeast & sugar into a small bowl & whisk thoroughly to remove any lumps.
Step #2 Place 5 c of flour into the large bowl.
Step #3 Add the water, yeast & sugar to the flour & mix with a wooden spoon.
Step #4 The key to this bread is for the dough to be sloppy to start & bring it back to a soft consistency with the addition of the last c of flour.
Step #5 Spread the last c of flour onto a clean bench & place the sloppy dough on top of the flour.
Step #6 Gently knead the dough into the flour.
Step #7 Pre - heat oven to 180 degree's celcius.
Step #8 Grease the muffin tins.
Step #9 Cut the dough into 115gm balls & hand knead them in the palm of your hand by folding the sides into the bottum of each bun making sure that the top is smooth.
Step #10 Place each bun into the hole of the muffin tin.
Step #11 Place the muffin tin into the warming draw to 'prove'.
Step #12 This should take approx 35 mins or until the dough has doubled in size (proved).
Step #13 Once the buns have proved remove this from the warmer & place onto the middle rack of a hot oven for 15 mins.
Step #14 Once the buns are ready & golden brown remove this from the oven flip the buns so they have been slighty removed from the sides of the muffin tins.
Step #15 This allows the steam to be released & will stop your from buns from being tainted by the muffin tins.
Step #16 Allow to cool.
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