- 1 kg farina
- 20 gr sale
- 50 g sugar
- 50 g lard
- 10 grams of malted improver

Yeast depends on how much time you have and the temperature of the day.

Water 650 ml

Once kneaded, make a weight of 5 kg and tighten it well into a loaf. You let it rest for about 30-40 minutes (depending on the yeast you used) and once broken, make nice, tight loaves by placing them in the pan. You crush them lightly and let them grow after brushing them with oil

Cook them in the oven at 230°C for around 15-18 minutes with steam