Source of Recipe
High School Spanish Class
Like tortillas, these sweet round loaves have no equivalent name in English.
List of Ingredients
1 cup milk
1/2 cug sugar
1 teaspoon vanilla extract
4 1/2 cups all purpose flour
1 egg, separated
6 tablespoo butter, softened
1 teaspoon salt
1 T active dry yeast
1/4 cup warm water
2 egg yolk
2 teaspoons water
Scald milk by heating to jut under boiling point avout 180°.
Pour hot scalded milk over butter, 1/2 cup sugar and salt in large bowl.
Stir to dissolve sugar.
Cool to lukewarm.
Stir in vanilla.
Stir yeast and pinch of sugar into 1/4 cup warm water.
Let stand until yeast is softened.
Beat 2 cups of flour into cooled milk mixture.
Beat in softened yeast and 3 egg yolks.
Refrigerate egg whites.
Add enough remaining flour to milk mixture to make a stiff dough.
Turn out onto a lightly floured surface.
Knead until smooth and elastic, at least 10 minutes.
Add more flour if needed.
Clean abd grease bowl.
Place dough in bowl, turning to grease all sides.
Cover with a dry cloth towel.
Let stand in a warm place free from drafts until doubled in bulk, about 1 hour.
Punch down dough.
Turn out onto surface and knead 5 times.
Let dough rest while greasing 2 baking sheets.
Divide dough in half.
Knead each half 5 times.
Roll out one piece of dough to an 8" circle.
Use a razor blade of very sharp knife to make four 1/2 deep slashes 4" long, making a 4" square in center of loaf.
Repeat with remaining dough.
Place loaves on prepared baking sheets.
Cover loosely with towels.
Let stand in a warm place until doubled in bulk, about 45 minutes.
Preheat over to 350°.
Beat reserved egg white mixture and paint on dough.
Bake 25-30 minutes or until browned and loaves sound hollow when tapped on top.
Remove from backing sheets.
Cool on racks.
Makes 2 loaves.