Pebetes Bread (Very Spongy)

Name: Pebetes Bread (Very Spongy)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 buns, 4 serving(s)
Ingredients: 3/4 cup water; 1 1/2 teaspoons salt; 1 1/2 tablespoons sugar; 1 1/2 tablespoons melted butter; 2 1/4 cups flour; 1 teaspoon fast rising yeast; 1 cup water; 1 teaspoon cornflour or 1 teaspoon cornstarch

Submitted by gonzalondon

"This is a recipe for a very spongy bread you can buy in any bakery in Argentina, it’s great to make ham and cheese sandwiches. I adapted the recipe for the breadmaker and made the first of many batches today. I’m sure you will enjoy it too."

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photo by gonzalondon

Ready In:: 25mins
Ingredients:: 8
Yields:: 8 buns
Serves:: 4

ingredients

³⁄₄ cup water
1 ¹⁄₂ teaspoons salt
1 ¹⁄₂ tablespoons sugar
1 ¹⁄₂ tablespoons melted butter
2 ¹⁄₄ cups flour
1 teaspoon fast rising yeast
Cornflour mix (for painting bread)
1 cup water
1 teaspoon cornflour or 1 teaspoon cornstarch

directions

MEASURE all ingredients into bread pan according to your manufactures directions.
SET machine for dough cycle, press start and let it work until the kneading process is complete. Shut machine off and allow dough to rest for 15 minutes.
REMOVE dough to slightly floured surface and cut in 8 pieces.
MAKE cylindrical balls with the pieces and place side by side in a buttered oven tray. Leave to rise for one hour.
PREPARE cornflour or cornstarch, dissolve the cornflour or cornstarch in cold water add boiling water and leave to cool.
BAKE 10 to 12 minutes at F428 C220.
REMOVE from the oven and paint with the previous prepared cornflour cornstarch mix.
LEAVE to cool on the rack and enjoy.