Sliced Bread Recipe

Tedone Superfoods


  • Melt the Molino Rossetto yeast in warm milk.
  • Add the Manitoba flour blended with salt, until the dough will be smooth.
  • Divide the dough in two parts and let it rise for 30 minutes in a warm place and covered with moist rag.
  • Put the dough in two buttered and dusted with flour plumcake moulds.
  • Cover the moulds with baking paper and cook in hot oven to 180°C for 35 minutes.
  • In the end, take off the baking paper and cook for 15 minutes.

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