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the holidays come, and it is time to start practicing with the Pan Christmas.
I have the idea to prepare a few batches, but first, test meal, flavorings, baking times (this is the first time prepared in the oven at home), etc.

The following recipe is a variation of the classic Doña pretonic , it has more sugar and fruit (dried and polished), you can also modify to your liking.
notice that the ingredients are divided into portions, this is due to the different steps involved in preparation.
Ingredients:

fresh yeast, 50 g .
Flour, 3 tablespoons + 2 tablespoons + 2 tablespoons + 800 grs. (Heaping tablespoons)
Warm milk, 120 ml . + 3 + 3 tablespoons + 8 tablespoons tablespoons sugar
, 1 tablespoon + 200 grs.
Manteca, 100 grs. + 40 grs. Extract
Malta, 1 tsp. Sal
fine 1 level teaspoon.
Balls 3 units + 1 batter.
orange blossom water, 1 tablespoon .
Cognac 1 Tbsp.
vanilla extract, 2 teaspoons .
seedless raisins, 400 grs.
Nuts, 100 grs.
Almonds, 100 grs.
candied fruit, 200 grs.

Preparation: Undo
yeast in a bowl, add one tablespoon of sugar, 120ml. milk and 3 tablespoons of flour, integrate and leave in a warm place until double in size.

Once levada, add 3 tablespoons of warm milk and 2 of flour, integrate and let stand until doubled in volume.

again, then weighed, add 3 tablespoons of warm milk and 2 tablespoons of flour, integrate and let rise until double in volume.

While the previous preparation leavens, integrated into a bowl of warm milk 8 tablespoons, scoop, malt extract and 100 grams. melted butter.

800grs Sift. flour on the counter, distribute salt in the periphery, in the center position, the previous preparation leavened, milk mixture, butter and extract of Malta, the 200grs. sugar, 3 eggs, brandy, vanilla essence and orange flower water.

Knead well until dough is smooth and lead to weigh in a warm place.

While

leavens, chopped candied fruits in medium squares, not kids, but lost in the preparation.

Once the dough has leavened bread, spread on the counter.

center

Add fruit (dried and buffed) and raisins. Integrate.

With these ingredients we get 3 loaves 1 Kg., Divide the dough and place in suitable molds. I use greased and floured paper. Lead to rise in a warm place for 1 hour or less.

Remove and brush with butter (40grs.) melted and the egg. Make a cut on the surface, cross-shaped with scissors.

Carry moderate oven (170-180 ° C) until brown, about 1 hour. Anyway, continue cooking clicking with a stick until it is dry.
Result:

acknowledge that the preparation is not simple, this issue of making unleavened bread dough 5 times, tested the spirit of the cook.
This recipe is not recommended for those who work for the first time with yeast, in any case, first try with a simple mass (eg the Pan de Miga ), for those who already have the experience, is a good challenge.
Greetings and thanks for the comments.

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and Nut Bread Bananas Bread Crumb

Well, after the good result of bread crumb , I started looking for other recipes to use the famous mold, which ultimately is like a pudding mold, but taller and straighter.
When higher, it is possible to place preparations that "lifted" such as a sponge. Then I found a banana bread and nuts.

Ingredients:

Margarine, 150grs.
Brown sugar, 160grs.
Balls
Bananas 3 units, 3 units
self-rising flour, 350grs.
baking powder, 1 teaspoon
Nuts, 100grs.
Milk, 130ml .
vanilla, 1 teaspoon

Preparation:
Place in bowl of mixer, cream the margarine (soft, at room temperature) and beat until creamy.

Add brown sugar and continue beating until integrated.

Add eggs one at a time and continue beating.

Stepping bananas and add to the mixture along with vanilla essence. Beat until integrated.

Remove the bowl from mixer and sift some of the flour, mix with a wire whisk, circular motion. Repeat to integrate all of the flour.

Add

processed nuts and milk. Mix until well blended and free of lumps.

Grease and flour pan and pour the mixture.

Carry a medium oven (170 ° C) for 30-40 minutes. In fact, the best way to know whether such preparation is ready, is introducing a stick (the type brochette), if the missing mass brings remove when dry leaves, is about.
Unmold and cool on a wire rack.

Result:

Very good texture and better taste.
Greetings and thanks for the comments.

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Since the Pancake square has been the star of the previous posting, I will introduce another gadget that was acquired in the same way, through a business, seeing, and without asking for it serves, I bought it. The mold for the bread.
and prepared the Pan de Miga , simple, inexpensive and delicious.

ingredients for two loaves:

Water at room temperature, 600ml .
Malta extract, 1 tablespoon .
Margarine, 25grs.
fresh yeast, 25grs. purpose flour
0000, 1Kgr.
Sal, 20 grams.

Procedure:
Place water in a bowl and dissolve the malt extract. Dissolve well.

Add melted margarine (20 to 30 seconds in microwave).

Sift the flour on the counter and put together a crown. Shelling yeast in the center.

salt Place the periphery of the crown and the mixture of water, margarine and malt extract in the center.

Incorporate and knead very well, the secret of this preparation is in the kneading. The mass should be smooth.

Cover with a towel and let stand 30 minutes.

Extend the dough with a rolling pin, as thin as possible. This process is to degas it.

Roll from one end to form a cylinder of dough.

accommodate the previously buttered mold, this is a No. 2, 30cm. long, pushing for no spaces in the mold. We degassing the dough.

Place the mold in a warm place and let rise until double the initial volume. The mold should be covered.

Carry hot oven (240 ° C) for 30 minutes.

Result:

is appropriate to let it rest 24 hours before cutting .
As I said, preparation is simple and very satisfactory.
Tan, slathered with butter and a slice of ham and cheese show!
PS
Second round:

Greetings and thanks for the comments.