How to make
The recipe is prepared with homemade milk, egg and butter.
Crumble the yeast into the milk and mix with the sugar until dissolved.
Let it activate for 7-8 minutes.
The flour is sifted into a bowl, mixed with salt and a well is made in the middle, into which the oil, butter, activated yeast and slightly beaten egg are poured.
Begin to stir in the well, by taking a bit from the flour and so on, until it is all absorbed.
Transfer onto a floured surface and knead a smooth, soft and fluffy dough. If necessary, add more flour, but be careful not to overdo it, so that it does not become hard.
Leave it in the large bowl, well wrapped with foil and a towel and leave it to rise for 40 minutes.
The risen bread dough is formed into a elongated bread, thicker than a baguette and placed on a tray lined with baking paper.
Sprinkle with flour and make a not very deep cut in the middle lengthwise.
Leave it to rise once more for 1 hour in a warm room.
The Rustic Campesino Bread is baked in a 200°C oven for 20 minutes, then the temperature is reduced to 180°C for another 15-20 minutes or until the bread is golden brown and has a hard crust.
