FAT BREAD
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Ingredients:
1 kg all-purpose flour
250 ml milk
250 ml water
1 cube fresh yeast
1 tablespoon sugar
20 g salt
250 g lard (or margarine)
2-3 eggs (depending on size)
2 egg yolks for brushing
Preparation:
Activate the yeast: Dissolve the sugar in a small amount of warm milk and crumble in the yeast. Let it sit in a warm place until it rises. Prepare the dough: In a large bowl, place most of the flour. Make a well in the center and add the warm water, eggs, salt, and the yeast mixture with milk. Gradually mix the ingredients into a medium-soft dough. Cover the dough with a kitchen towel and let it rise in a warm place for about 45 minutes.
Prepare the lard: Work the lard until it becomes creamy.
Roll out the dough: Lightly flour a rolling surface, place the risen dough on it, and roll it out to a thickness of about 1 cm. Spread one-third of the lard over the dough, then fold it in three parts. Roll it out again and repeat the folding process, letting the dough rest and rise for about 10 minutes. Repeat this process two more times, adding lard each time, then shape the dough as desired. Place it in a greased baking pan and let it rest for about 45 minutes.
Bake the bread: Preheat the oven to 250°C (482°F). Place the dough in the oven and spray it with water. Bake at 250°C for the first 5 minutes, then lower the temperature to 200°C (392°F) and continue baking for another 15 minutes, or until it achieves a nice golden color. Adjust the oven temperature as needed, baking for a total of about 45 minutes. For a more golden color, brush the bread with beaten egg yolks 5 minutes before it is done.
Cool the bread: Turn off the oven and leave the bread inside for an additional 5 minutes. Then, remove it from the oven, spray with cold water, and wrap it in a large kitchen towel or cloth to steam.
Serving Suggestion: Once cooled, tear the bread into pieces, which adds to its delightful consumption. Serve with cheese and homemade cream as an appetizer, or as a substitute for bread with main dishes. Enjoy!
