Crusty pan de sal
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Shortening |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Sugar |
| 1 | cup | Boiling water |
| 1 | cup | Warm water |
| 2½ | teaspoon | Dry yeast |
| 5 | cups | Sifted flour |
Directions
Combine shortening, salt, sugar, and boiling water in large mixing bowl. Cool to lukewarm. Add warm water. Sprinkle dry yeast. Stir until dissolved. Let stand for 5 mins. Add flour gradually. Turn out on slightly floured board. Knead until smooth and elastic. Place in a greased bowl; brush with shortening. Cover and let rise in warm place until double in bulk++-about 1++1½ hrs. Punch down and turn out on lightly floured board. Divide dough into 24 equal parts and shape into ovals. Roll lightly in cracker crumbs. Place on greased cookie sheets (Spread them apart on the sheet). Cover, let rise in warm place, free from draft, until light++about 1 hour. Bake in hot oven at 425 degrees, for 15 to 20 mins or until golden brown. Crusty Pan de Sal:
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