Pan de Sal

Ingredients:

• Instant yeast, 2 envelopes
• Flour, 800 gr
• Sugar, 200 gr
• Water (lukewarm), 100 ml
• Milk (lukewarm), 100 ml
• Salt, 1 tsp
• Butter, 100 gr
• Breadcrumbs, 1 cup

Preparation:

In a large bowl, combine the dry ingredients first. Mix well for about 5 minutes or until ingredients are fully incorporated.

Stir in the wet ingredients, mix for another 5 minutes or until the dough loosens from the sides of the bowl.

Sprinkle some flour on your working surface.

Knead the dough with your hands by folding it then pushing it with the base of your palm for about 3-5 minutes or until the dough is elastic.

Put the dough back in the bowl. Cover it with cling wrap, put the dough in a warm place and let it rise until double in size (2 hours).

Sprinkle some breadcrumbs on the baking trays.

Form the dough into logs about 5 cm  wide and long enough to make about 24 pieces.

Arrange cut up breads on the baking trays then sprinkle the top with breadcrumbs.

Let these proof again until they double in size (1 hour).

Bake in a previously preheated oven at 180°C for 20 minutes or until golden browned.