Adopted by Unknown
Photo by Michael Burrows on Pexels.com
These warm, melt-in-your-mouth rotis are a masterclass in simplicity and satisfaction. Made with just flour, hot water, and butter, they come together into a silky, pliable dough that cooks into golden circles with soft layers and buttery richness. Brushed on both sides as they sizzle in the pan, each roti turns into a comforting vessel…
Buttery White Sandwich Bread This bread has the texture for your sandwiches, but makes great French Toast as well. Making your own bread is a cinch. Give it a try.
Ingredientes [1 pão 16 pedaços]
1 pacote [7 g] de fermento seco para pão
1 xícara/chávena de água morna [40°C]
½ chávena de açúcar
½ chávena de manteiga
1 ovo grande
½ colher de chá de sal
4 a 4 1/2 xícaras de farinha de trigo, dividida
6 colheres de sopa de manteiga derretida
Numa tigela grande, dissolva o fermento em água morna. Adicione o açúcar, a manteiga, o ovo, o sal e 1 copo da farinha. Bata até amaciar. Misture a farinha restante suficiente para formar uma massa macia. Coloque a massa numa superfície enfarinhada. Amasse até que fique suave e elástica, cerca de 6-8 minutos. Coloque numa tigela untada, cubra e deixe levedar em lugar morno até duplicar de volume, aproximadamente 1 hora.
Ponha a massa sobre uma superfície levemente enfarinhada. Divida a massa em 16 partes e molde 16 bolas. Mergulhe-as na manteiga derretida e disponha oito na forma untada. Coloque as outras oito em cima, intercaladas com as debaixo. Regue com a manteiga restante. Cubra e deixe levedar num lugar morno até duplicar, aproximadamente 45 minutos.
Leve ao forno a 180ªC por 30-35 minutos ou até dourar. Deixe arrefecer 5 minutos antes de inverter para um prato de servir. Sirva morno.
It's a kind of monkey bread, fluffy and tasty and it was fun to prepare. I found this recipe here and you will need a fluted tube pan like this or similar to make this buttery bubble bread.
Ingredients [1 loaf 16 slices]
1 package (¼ ounce) active dry yeast
1 cup warm water [110° to 115°F]
½ cup sugar½ cup butter
1 large egg
½ teaspoon salt
4 to 4-½ cups all-purpose flour, divided
6 tablespoons butter, melted
In a large bowl, dissolve yeast in warm water. Add the sugar, butter, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; shape into 1-½-in. balls [16 balls].Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm.
