1 kg de harina 0000 (harina de repostería extra fina)
6 cucharadas de aceite
1 cucharada de sal
4 cucharadas de azúcar
Agua tibia: la que tome (aproximadamente 1 ½ taza)
Sésamo o amapola para decorar
ELABORACIÓN DE JALÁ (PAN TRENZADO)
Mezclamos los ingredientes secos en un bol (la harina, la sal y el azúcar), luego agregamos el huevo, el aceite y la levadura previamente fermentada y disuelta en agua tibia con un poquito de azúcar (además de las 4 cucharadas que incorporamos previamente a la masa).
Calcula que la cantidad de agua es aproximadamente 1 1/2 taza. Disolvemos la levadura en 1 taza de agua tibia y le vamos agregando a medida que te va pidiendo.
Amasamos durante 10 minutos aproximadamente hasta que se formó una masa uniforme, dejar levar durante aproximadamente 1 hora dentro de una bolsa de nylon (lo más conveniente es dejar la masa que leve en un lugar templado, como puede ser el horno sin encender).
Una vez que levó, volvemos a amasar, formamos los panes, los pincelamos con la yema del otro huevo mezclada con un poquito de agua y agregamos el sésamo y/o amapola.
Los dejamos levar durante aproximadamente media hora, y luego los cocinamos en horno fuerte aproximadamente 20-30 minutos (esto dependerá del tipo de horno y de como queramos de dorado el pan).
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