John Myers
Easter Bread Folar De Carne
The perfect easter bread folar de carne recipe with a picture and simple step-by-step instructions.
- 6 piece Free range eggs
- 75 g Butter
- 1 dl Olive oil
- 4 dl Milk
- 500 g Flour
- 1 tsp Salt
- 1 bag Liquid yeast or 42 gr. Yeast cubes
- 160 g Cooked ham
- 160 g Chorizo sausage
- 160 g Diced Bacon
- makes 1 bread in a 35 cm loaf pan
- Put 5 eggs in a bowl and whisk
- Melt the butter and olive oil in a pan over medium heat. Add the milk and remove the pan from the heat.
- Sift the flour into a bowl, add the salt and mix. Now add the eggs and stir briefly.
- Make a well in the middle and add the yeast and milk mixture. Mix everything into a dough with the hand mixer until it forms bubbles.
- Then cover with a damp cloth and let rise twice as much in a warm place for about 1 hour
- Now dice the ham and bacon, peel the chorizo and cut into thin slices
- Whisk the egg and set aside
- Preheat the oven to 220 degrees
- Line the cake pan with baking paper and pour in a third of the batter and then sprinkle half of the meat mixture over it. Then sprinkle the second third of the batter over it and the rest of the meat and cover everything with the remaining batter. Brush the whole thing with the beaten egg
- Now the bread is baked for about 3 minutes at 200 degrees and then reduce the heat to 180 degrees and bake for about 50 minutes (depending on the type of oven)
- The bread tastes lukewarm and cold very good.
- TIP to prevent too strong browning, cover the folar de carne with aluminum foil halfway through the baking time
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