How to make acerola bread

How to Make Acerola Bread

Who doesn't love the smell of fresh bread coming out of the oven? And if we add a special touch of acerola, this experience becomes even more delicious. Acerola, in addition to being a delicious fruit, is rich in vitamin C and antioxidants, which makes it a perfect ingredient to enrich our homemade bread. So, let's learn how to make delicious acerola bread?

Ingredients:

• 500g wheat flour
• 10g dry biological yeast
• 250ml of acerola juice
• 100g of sugar
• 5g of salt
• 60g butter

Preparation:

Before you begin, make sure all ingredients are at room temperature. This is important to ensure that the yeast works properly.

First, let's prepare the acerola juice. You can use fresh or frozen acerolas. Just beat the acerolas in a blender with a little water and then strain to remove the seeds. Reserve the juice.

In a large bowl, whisk together the flour, baking powder, sugar and salt. Make a hole in the middle of these dry ingredients and pour in the acerola juice. Start mixing with a wooden spoon or your hands until the dough begins to form.

Add the butter to the dough and continue kneading. If the dough is too sticky, add a little more flour. If it's too dry, add a little more acerola juice. The aim is to obtain a smooth and elastic dough.

Once the dough is ready, cover the bowl with a damp cloth and let the dough rest in a warm place for about 1 to 2 hours, or until it doubles in size. That's the time the yeast needs to make the dough rise.

Once the dough has doubled in size, knead it again to remove the air. Then divide the dough into golf ball-sized pieces and shape them into round loaves. Place the buns on a greased baking sheet and let them rest for another 30 minutes.

Preheat the oven to 180°C. Once the buns have rested, place them in the oven and bake for about 20 to 25 minutes, or until golden and crispy. To check if the loaves are done, tap the bottom of a loaf lightly. If it sounds hollow, the bread is ready.

Allow the buns to cool on a wire rack before serving. They are best eaten the same day, but can also be stored in an airtight container for up to 3 days.

And there it is! A delicious acerola bread that is perfect for breakfast or an afternoon snack. Acerola adds a slightly sour flavor and beautiful color to the dough, making this bread as beautiful as it is delicious. We hope you enjoy this recipe as much as we do!

Tips:

If you want to add a little extra flavor to your bread, try adding some orange or lemon zest to the dough. You can also sprinkle a little sugar on top of the buns before baking them for a sweet, crunchy touch.

If you don't have acerolas available, you can substitute other citrus fruits, such as oranges or lemons. Just replace the acerola juice with the juice of the chosen fruit.

Have fun making this acerola bread and share the recipe with your friends and family. Happy baking!

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