Pebetes Bread Very Spongy Recipes

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PEBETES BREAD (VERY SPONGY)



Pebetes Bread (Very Spongy) image

This is a recipe for a very spongy bread you can buy in any bakery in Argentina, it's great to make ham and cheese sandwiches. I adapted the recipe for the breadmaker and made the first of many batches today. I'm sure you will enjoy it too.

Provided by gonzalondon

Categories     Low Cholesterol

Time 25m

Yield 8 buns, 4 serving(s)

Number Of Ingredients 8

3/4 cup water
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1 1/2 tablespoons melted butter
2 1/4 cups flour
1 teaspoon fast rising yeast
1 cup water
1 teaspoon cornflour or 1 teaspoon cornstarch

Steps:

  • MEASURE all ingredients into bread pan according to your manufactures directions.
  • SET machine for dough cycle, press start and let it work until the kneading process is complete. Shut machine off and allow dough to rest for 15 minutes.
  • REMOVE dough to slightly floured surface and cut in 8 pieces.
  • MAKE cylindrical balls with the pieces and place side by side in a buttered oven tray. Leave to rise for one hour.
  • PREPARE cornflour or cornstarch, dissolve the cornflour or cornstarch in cold water add boiling water and leave to cool.
  • BAKE 10 to 12 minutes at F428 C220.
  • REMOVE from the oven and paint with the previous prepared cornflour cornstarch mix.
  • LEAVE to cool on the rack and enjoy.

Nutrition Facts : Calories 317.9, Fat 5, SaturatedFat 2.9, Cholesterol 11.4, Sodium 906.8, Carbohydrate 59.4, Fiber 2.1, Sugar 4.9, Protein 7.7

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