Make a crown with the sifted flour with salt, dissolve beer yeast and malt extract in a lukewater tacita, put the melted butter and dissolved yeast in the center of the crown, form a mass of regular consistency, Adding warm water as the flour is taken, kneading it approximately 20 minutes to refine it well, place it in a bowl, cover it with a nylon, and leave in a temperate place until it increases twice its volume, at that point overturn on the table Flour, knead a few minutes, add the chicharrones, and divide into three buns, crush them until they have 15 cm. in diameter approximately.
| 🚻 Medium | 🕘 | 🍵 | 🤯 |
| Ingredients to make bread with chicharrón: |
| 1 kg. of flour 2 cditas of fine salt 40 gr. of beer yeast 1 tank of malt extract 150 gr. of butter water tibia Cant. nec. 300 gr. from chicharones |
Ingredients to make bread with chicharrón:
2. Place them in plaques enmantecadas and let stand in a temperate place approximately one hour. Cook in moderate oven 30 minutes.
