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Pan Amasado


Preparaciïżœn: 2 horas
Para: 12 panes

1 taza de agua tibia
2 cucharaditas de azĂșcar
1 cucharada de levadura granulada
1 cucharada de sal
2 tazas de agua tibia
1/2 taza de manteca, derretida
6 - 7 tazas de harina


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En la taza de agua tibia disuelva el azĂșcar, espolvoree levadura y deje en reposo durante 10 minutos. Disuelve la sal en las 2 tazas de agua tibia.

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Con 6 tazas de harina, haga un círculo como una corona con un hueco al medio en la que pondrå, mientras revuelve con cuchara, la manteca derretida, el agua tibia con sal, y la levadura. Sobe la masa un rato (mås o menos 10 minutos) hasta que se ponga homogénea y elåstica.

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Retire porciones del tamaño de un limón, deles forma redonda y luego oprima entre las palmas de las manos hasta obtener un espesor de un centímetro. Ponga los panes así formados sobre una bandeja de hornear enharinada, pínchelos con un tenedor en cinco lugares, para evitar que se inflen en exceso y se partan. Deje reposar en un lugar tibio para que suban (45 minutos approximadamente).

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Cueza a horno a 400°F (200°C) durante 20 minutos hasta que estén doradas.


A. Paton


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