Acemita Tocuyana



For the starter:

For the final dough:


For the starter:

In a bowl stir well all the ingredients and let ferment 2 hours in a warm place and then place in the refrigerator approx. 12 hours or overnight.

For the final dough:

To make the syrup (melado de papelón), grate it and placed in a water bath with a tablespoon of water until completely melted. Allow to cool.

In the bowl of the mixer, place water and yeast, and mix.

Add remaining ingredients (included the starter) except butter, and knead on low speed until everything is integrated (it takes around one or two minutes).

Incorporate the butter at room temperature more quickly and knead for 15 minutes.

Place dough on a greased table and let stand 10 minutes.

Divide dough in half, or the number of loaves you want to do, and oval shape without joining the ends.

We made
a separation to be space in the center of the ring. Let rise for about 1 hour.

Bake in preheated oven at 180 °C for 25 to 30 minutes.

Remove from the oven brush with a mixture of water and brown sugar or molasses and water. (we used two tablespoons of molasses and water).

This gives the bread a beautiful sheen..