Cemita Bread

Name: Cemita Bread
Total time: 10800 s
Yield: Makes about 150 pieces
Ingredients: 2 kg whole wheat flour (about 16 cups); 3 kg all-purpose flour (about 24 cups); 1 kg brown sugar (about 5 cups); 1 panela cheese round; 1 1/2 liters lard (about 6 1/3 cups); 50 grams dry yeast (about 3 1/2 tablespoons); 1 liter water (about 4 1/4 cups)

Sánchez Pérez Elba @elbasanchez

Note: 'Harina de indio' is a type of wheat flour that is milled with the whole grain, including the bran, which gives it a brown color.

Sánchez Pérez Elba @elbasanchez

Note: 'Harina de indio' is a type of wheat flour that is milled with the whole grain, including the bran, which gives it a brown color.

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Ingredients

3 hours

Makes about 150 pieces

2 kgwhole wheat flour (about 16 cups)
3 kgall-purpose flour (about 24 cups)
1 kgbrown sugar (about 5 cups)
1panela cheese round
1 1/2 literslard (about 6 1/3 cups)
50 gramsdry yeast (about 3 1/2 tablespoons)
1 literwater (about 4 1/4 cups)

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Steps

3 hours

1

Melt the panela cheese in a deep pot with a little water until it dissolves.
2

Make a well in the center of the whole wheat flour and all-purpose flour. Add the brown sugar, the previously melted panela, the lard, and gradually pour in the water.
3

Mix everything together by hand or with a wooden spoon.
4

Continue mixing until you have a dough.
5

Shape the dough into small balls, about 20 grams (3/4 ounce) each, and place them on a baking sheet greased with lard.
6

Press each ball gently with your hands to form a circle, then let them rise for one hour before baking.
7

Once ready, bake for about 25 minutes and enjoy.