Mató Bread

Name: Mató Bread
Yield: 1 servings
Ingredients: 300 grs all-purpose flour or pastry flour; 300 grs strong flour; 1 sobre dry yeast; 260 grs ricotta (or any other fresh cheese); 125 ml water at 20ºC; 8 grs salt; 125 ml milk; 2 cullerades oil; 3 cullerades sugar

Soft and fluffy Pa de Mató, made with a base of fresh mató and flour, ideal for enjoying in the morning or as an accompaniment to an afternoon snack.

Ingredients

Servings

Measurement units

Ingredients

300 grsall-purpose flour or pastry flour
300 grsstrong flour
1 sobredry yeast
260 grsricotta (or any other fresh cheese)
125 mlwater at 20ºC
8 grssalt
125 mlmilk
2 culleradesoil
3 culleradessugar

Nutritional Information

Per 100 g

Calories

257 kcal

Protein

8.1 g

Fat

5.9 g

Carbohydrates

43.1 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Bake at

Preheat the oven to 210 ºC and bake for 15 minutes.
Reduce the oven temperature to 180 ºC and continue baking for an additional 25 to 30 minutes, until it is well browned.
Let the product cool on a wire rack until it reaches room temperature.

Original recipe

View or download the original PDF document.

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