Delicioso!!PAN CASERO relleno de JAMÓN y QUESO/Dulce Hogar Recetas

Delicious cheese-filled bread. It's very soft, with a tender, fluffy crumb and a delicious buttery aroma. It's a delicious bread, I highly recommend it. RECIPE 👇 600 g all-purpose wheat flour (the one I'm using contains 12 grams of protein; you can find this information on the back of the package) 10 g instant dry yeast (30 g if using fresh yeast) 45 g sugar 10 g salt 225 ml milk 150-225 ml water (depending on the absorption capacity of your flour) 140 g unsalted butter, melted RECIPE IN MEASURING CUPS (225 ml) 5 cups all-purpose flour (12 g of protein) 1 tbsp instant dry yeast (3 tbsp if using fresh yeast) 3 tbsp (Tbsp) Sugar 1/2 tbsp (Tbsp) Salt 1 cup milk 2/3 cup to 1 cup milk (depending on the absorption capacity of your flour) 2/3 cup unsalted butter, melted IMPORTANT POINTS FOR BREAD MAKING: *FLOUR: It must be 100% wheat flour that does not contain baking powder (NOT self-rising). The flour I'm using contains 12 g of protein. You can find this information on the back of the package, although you can use anything from 10, 11, or 12 g of protein. I don't recommend using less than 10 grams, as it would be too refined, wouldn't absorb much liquid (it would be watery), and wouldn't develop the gluten properly, which is what gives the bread structure and makes it develop and spongy. EACH FLOUR has a DIFFERENT ABSORPTION CAPACITY. This means that some absorb more liquid than others, so you'll probably need a little more or less water. If this is the case, I suggest adding it little by little, without overdoing it, so you don't need to add more flour later. You can start by adding 150 ml, and then, if necessary, by the tablespoon until you reach the desired consistency. IF YOU ARE USING FRESH YEAST: Use 30 g, as you typically use three times as much as you would dry yeast. YOU CAN USE OIL if you can't find butter. TO DISSOLVE THE YEAST: Remember that we are working with a LIVING BEING, and yeast is sensitive to certain temperatures. Use lukewarm water/milk. DO NOT HEAT it so that inserting a finger is tolerable and you won't burn yourself. If you want to use a thermometer, it should be between 32 and 38 degrees Celsius (90 and 100 degrees Fahrenheit). If the water is too cold, the yeast won't activate. If the water is too hot, the yeast will die. If this happens, the dough won't rise, resulting in a lumpy, tough loaf. KNEADING: Kneading time will depend on your skill and experience. I typically spend 10-20 minutes kneading nonstop. When I first started making bread, it took me up to 45 minutes! So don't worry if it takes a little longer. It can take you more or less time. If this is your first time making bread, you may find it a bit tiring. If you're inexperienced with kneading, I suggest using bulk kneading; that is, knead for 10 minutes, then rest for 10 minutes until the dough develops gluten (is elastic and manageable). If we don't develop the gluten in our dough, the bread won't rise. Since carbon dioxide gas is generated during resting (which gives volume to the dough), it needs a strong dough that can contain it so that it remains fluffy when baked or cooked. AND THE MOST IMPORTANT THING: Bread is a matter of practice, A LOT OF PRACTICE. Don't get discouraged if it doesn't turn out the first time. It's normal 😉 If you're inspired to make the recipes and want to share your photos, you can do so on my Facebook page. There's a section that says VISITORS. Go there and leave your photos; I'd be delighted to see your creations. Here's the link 👇   / www.dulcehog   SUBSCRIBE! Receive a new and delicious recipe every week 👌:    / @dulcehogarrecetas   ❤ SHARE THE VIDEO AND LIKE IT! This way, you'll help me continue creating quality content. SEE YOU HERE 👇 Facebook:   / www.dulcehogarzk   Instagram:   / dulce_hogar_recetas   Blog: http://dulcehogar2.blogspot.com EMAIL ME AT: [email protected] THANK YOU FOR YOUR VISIT AND SEE YOU IN THE NEXT VIDEO!! Music: bensound buddy bensound sunny bensound goinghigher bensound ukulele bensound acoustic breeze http://www.bensound.com/royalty-free-... Music: Life of Riley by Kevin MacLeod is licensed under the Creative Commons Attribution license (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/