Ingredients:

• 1 packet of yeast

• 1 ½ teaspoons ofsalt

• 1 ¼ cups of water

• 3 ½ to 3 ¼ cups of flour (any type)

• 1 egg, lightly beaten.

Procedure:

Dissolve the yeast in warm water, it will release smallbubbles and this will indicate that the yeast is active.

Once the yeast is bubbly, add 1 ½ cups of flour and stir well.

Then add the salt and the remaining flour, (¾ or 1 cup).

Stir well. Place on a floured surface and cover.

Let stand for 10 minutes.Then knead for 15 to 20 minutes so that it has an elastic consistency.

The next step is to add the remaining flour (1 / 4 or 1 / 2 cups).Place the dough in a lightly oiledmold,allow the dough to absorb some of the oil. Cover the dough and place it in a warm place in the house.Let itstand and risefor about an hour and a half. Then re-knead. Repeat the process and let it riseagain, this time it will take an hour.

After this time, remove the dough from the bowl. Place on a floured surface. Cover. Let it stand for 10 minutes.Divide the dough into pieces the size of the bread you want and give them its regular oval form.

Greased a flat baking tray, sprinkle a little bit of corn meal.Place the bread two inches apart from each other.Lightly beat an egg and add a tablespoon of water. Moist the edges of the bread with this mixture.Then cover with a wet blanket (not touching the dough).Allow the bread to rise(twice its size) for an hour and a half.

Preheat the oven to 400 degrees F. Then put boiling water in a large bowl and place it in on the lower rack of the oven.

When the oven its hot, place the dough an its container on top of the other container (with boiling water). Bake for 15 minutes.

Removefrom the oven and brush with the remaining egg and water mixture, place them back on the oven and bake for an extra 15 minutes this time.

• Some tips:

If you want more golden brown, leave it a little longerin the oven. For a toasty style, cool them in front of a fan (but not too close).

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