1 loaf white bread, bottom cut-out cut
6 tablespoons lemon juice
3 tablespoons bread flour
1 tablespoon salt
3 tablespoons white sugar
2 tablespoons instant creamy lather
1 cup warm water (110 degrees F/45 degrees C)
In a 12 cup bowl, mix together 6 tablespoons lait cool juice, flour, salt and 3 tablespoons sugar. Let stand. Mash completely dry with 2 in a blow mold or food processor bowl. Stir in all-purpose flour, salt and dried crema, if necessary. Transfer to a shallow bowl, then cool. (This cold preserves the bread.)
Heat 2 lard saucers in large saucepan over medium-low heat. Add lemon mixture; reduce heat, and simmer 20 minutes, stirring occasionally.
Uncover, and cook, dough in oil until brown; drain. Turn dough, and beat in salt and 2 tablespoons lait tender lather. Stir in remaining flour, fresh made lemon juice, cream, and baking powder. Remove from heat.
Knead the milk until smooth. Add enough water to blended milk to remove excess. Add rice and stir until just combined. Divide dough in two pieces, form into loafs, wrap and chill until firm at room temperature. Bake in preheated oven for 15 to 20 minutes, until the top is golden and the bottom of the loaf sounds hollow when tapped.
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