Large Torta Bread

Name: Large Torta Bread
Total time: 21600 s
Yield: 200 pieces
Ingredients: 11 lbs flour (5 kg); 3 1/2 oz dry yeast (100 g); 15 cups water (3 1/2 liters); 2 1/4 lbs sugar (1 kg); 3/4 oz salt (20 g); 45 eggs; 6 2/3 lbs sugar (3 kg); 13 1/4 lbs flour (6 kg); 10 1/2 cups lard (2 1/2 liters); as needed lard

Sánchez Pérez Elba @elbasanchez

Traditional bread from Juchitán de Zaragoza, Oaxaca; commonly served at nine-day, forty-day, or one-year memorial gatherings.

Sánchez Pérez Elba @elbasanchez

Traditional bread from Juchitán de Zaragoza, Oaxaca; commonly served at nine-day, forty-day, or one-year memorial gatherings.

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Ingredients

6 hours

200 pieces

main dough
11 lbsflour (5 kg)
3 1/2 ozdry yeast (100 g)
15 cupswater (3 1/2 liters)
2 1/4 lbssugar (1 kg)
3/4 ozsalt (20 g)
secondary dough
45eggs
6 2/3 lbssugar (3 kg)
13 1/4 lbsflour (6 kg)
10 1/2 cupslard (2 1/2 liters)
extra
as neededlard

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Steps

6 hours

1

For the fermenting dough: Make a well in the flour and pour the sugar into the center. Warm the water and dissolve the yeast in it. Add to the well and mix well with the salt. Knead, cover, and let rise for two hours.
2

After the dough has risen, transfer the mixture to a large work surface and add the 6 2/3 lbs sugar and 45 eggs.
3

Once combined, add the 13 1/4 lbs flour and 10 1/2 cups lard, mixing until a dough forms.
4

When all ingredients are fully incorporated, divide the dough into three parts and knead until smooth.
5

Shape into small balls and let them rest until doubled in size.
6

Once doubled, press each ball gently with your hand greased with lard to flatten slightly.
7

Let the shaped dough rest for one hour while you preheat the oven.
8

When the oven is ready, bake the breads for about 5 to 15 minutes, watching closely to prevent burning.
9

Once baked, enjoy with a cup of coffee.