These are tasty English muffin-like breads from Titia Teolinda in St Micheal, the Azores. They're baked on a griddle, like pancakes.
Ingredients
- active dry yeast: 1 envelope (.25 ounce envelope)
- warm water: 0.25 cup
- all-purpose flour: 6 cups
- white sugar: 1 cup
- eggs: 3 piece
- butter, cooled: 0.25 cup (melted)
- salt: 0.5 tsp
- ¼ cups milk: 1 piece
Metric Conversion
Stages of cooking
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In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes.
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Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough comes together. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes.
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Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1 1/2 hours.
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Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.
