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    You are in: Home / Recipes / Pebetes Bread (Very Spongy) Recipe
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    Pebetes Bread (Very Spongy)

    Pebetes Bread (Very Spongy). Photo by gonzalondon

    1/1 Photo of Pebetes Bread (Very Spongy)

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    gonzalondon's Note:

    This is a recipe for a very spongy bread you can buy in any bakery in Argentina, it’s great to make ham and cheese sandwiches. I adapted the recipe for the breadmaker and made the first of many batches today. I’m sure you will enjoy it too.

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    Serves: 4



    Units: US | Metric

    Cornflour mix (for painting bread)


    1. 1
      MEASURE all ingredients into bread pan according to your manufactures directions.
    2. 2
      SET machine for dough cycle, press start and let it work until the kneading process is complete. Shut machine off and allow dough to rest for 15 minutes.
    3. 3
      REMOVE dough to slightly floured surface and cut in 8 pieces.
    4. 4
      MAKE cylindrical balls with the pieces and place side by side in a buttered oven tray. Leave to rise for one hour.
    5. 5
      PREPARE cornflour or cornstarch, dissolve the cornflour or cornstarch in cold water add boiling water and leave to cool.
    6. 6
      BAKE 10 to 12 minutes at F428 C220.
    7. 7
      REMOVE from the oven and paint with the previous prepared cornflour cornstarch mix.
    8. 8
      LEAVE to cool on the rack and enjoy.

    Ratings & Reviews:


    Nutritional Facts for Pebetes Bread (Very Spongy)

    Serving Size: 1 (187 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 317.8
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 2.8 g
    Cholesterol 11.4 mg
    Sodium 906.7 mg
    Total Carbohydrate 59.3 g
    Dietary Fiber 2.1 g
    Sugars 4.9 g
    Protein 7.6 g

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