To wrap off this series in which I've published the recipes for the loaves of bread we baked in our last baking class, let me introduce you to the loaf that intrigued me the most because I had never seen or tasted it and had the false impression of what it was.
The "Platain Bread" is actually a bread that you should try. The oxidation of the plantain that frequently happens when you let a corn dough with raw plantain added stand gave me the impression that this bread would be black, but it really had a light golden hue, which was pretty lovely, and the flavor was fantastic.
Because it is so wonderful, I put it last on the list. I hope you can make it and love it as much as I did when I took my first mouthful.
I'm planning to prepare it soon at home, and I already have a few plantains lying in my fridge for this purpose. You will soon learn how I performed during the execution.
So without further ado, I'll tell you the ingredients and how to prepare this amazing bread.
THE INGREDIENTS
3 full-use harina tins
1/4 of a tin of knee water
2 azacar cucharadas
1 vainilla cucharada
2 omelets
15 grams of cocaine
1 manteca cucharada
1 maduro pantano
300 grams of white or amarillo cheese
1 salt cucharadita
3 cups universal flour
2 tablespoons of sugar, 1 tablespoon of vanilla, and 1/4 cup of warm water
2 eggs
yeast, 15 grams
10 grams of butter
one ripe banana
300 grams of cheese, either white or yellow
Salt colorido (2), 1 teaspoon
Weighing and measuring all the components is the first step. The yeast will then be hydrated in the water.
We stir by hand to ensure that every last bit of yeast is dissolved.
The yeast mixture is then poured into the flour to form a volcano. Then combine the egg, sugar, and vanilla with the liquids until completely dissolved.
With a fork, mash the ripe platain and stir it into the mixture.
The flour has to be hydrated now. We combine it with the liquid ingredients and save a portion aside to be gradually added in case the dough need more.
This is carried out because the amount of liquids in the dough and the amount of flour needed may vary depending on the size of the plate.
We set the dough on the counter and begin to knead it while gradually adding flour.
This will be continued until the dough is smooth.
After allowing it to rest for approximately 15 minutes, we take the dough and degas it.
In this instance, we split the dough in half and braid it.
With the dough, form two cylinders that are the same size. Using a scalpel or a sharp knife, we will split them in half without cutting all the way through.
Then, after moistening the dough with a little water, lay cheese in the middle of both dough cylinders and seal them.
Then, to create a braid, we will weave the two dough cylinders together.
Then, cover the bread with a combination of egg yolk, sugar, and milk before covering it with cheese gratings.
Take it to the oven and bake it for the same amount of time after letting it rise for around 45 minutes.
We need to be careful when baking the bread; in our instance, the oven doesn't bake evenly, so we had to flip the tray.
Take it out and give it a rest when the allotted time has passed.
It was impressive how good this platain bread looked.
In order for us to all taste it, the teacher finally cut it.
It is a bread with a sweet flavor that isn't overpowering, and the cheese and juicy platain make it the ideal pairing.
The bread is tasty and worth cooking because of its distinctive taste.
I sincerely hope you'll try the recipe and enjoy it as much as I did. ♥
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