This is the famous Spoon Bread or Sweet Bread without Sova. Do you know? It’s always successful around here. Let’s learn?
Dough Ingredients:
1/2 cup. (tea) of milk;
1/2 cup. (tea) of water;
1/2 cup. (tea) oil;
2 eggs;
1/2 can of condensed milk;
1 cabbage (chá) of salt;
3 col. (soup) sugar;
2 tablets (15g each) of fresh yeast;
500g of wheat flour.
* measuring cup 240ml
Dough Preparation Method:
Combine all ingredients in a blender (except the flour).
Put it in a bowl and add the flour little by little while stirring. The dough becomes sticky, a little firmer than cake dough. It’s not to get out of hand.
Keep the dough in a bowl covered with plastic wrap and let it rise in a warm place until it doubles in size. It doesn’t matter how long it takes. It can take 1 hour or it can take up to 3 hours. Don’t get attached to the time, but the appearance.
Drop the dough into spoonfuls (use that serving spoon). You don’t need to grease the pan, but I sprinkled a little flour.
Place the spoonfuls side by side leaving space between them. Cover and keep once more in a stuffy place for 40 minutes.
Bake in a preheated oven at 180ºC until the surface is golden. In my oven it took 40 minutes, but in yours it might be more or less, see if it’s golden on top and bottom.
Remove from the oven and throw the remaining half can of condensed milk over the hot bread. Don’t worry, it looks like a lot but the bread will absorb it all. Sprinkle grated coconut.
