* Exported from MasterCook *
Pan de Sal
Recipe By : The Complete Bread Book-Gail Duff
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 grams shortening
1 tablespoon salt
1 tablespoon sugar
225 milliliters boiling water
225 milliliters warm water
1 tablespoon active dry yeast
450 grams strong flour
110 grams plain, unsweetened crackers -- crumbled
Makes 16 buns.
in a large mixing bowl, combine the shortening, salt, sugar and boiling
water. Stir and leave the mixture to cool. Add the warm water and
sprinkle in the yeast. Leave it for 15 minutes. Gradually mix in the
flour to make a dough. Turn it on to a floured work surface and knead it
until it is smooth. return it to the bowl, cover it and leave it in a warm
place until it has doubled in size. Knead it again.
Preheat the oven to 425F/220C. Divide into sixteen round buns. Roll the
pieces in the cracker crumbs and lay them on floured baking sheets, spread
well apart. Leave them in a warm place for 20 minutes to prove.
Bake the buns for 15 minutes and cool them on wire racks.
**Typed for you by two of Jazzbel's fingers to post on the homehearth list.
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Bread Baking is lot like married love.
The first loaves of bread you make are not the best
you'll ever make, but they are better than any you've ever bought.
--Anonymous.