Pambazo Veracruzano/ Veracruz-Style Bread

• 7 grams dry yeast
• 1/2 cup warm water
• 4 cups flour
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1/3 cup water at room temperature
• 1/3 cup milk at room temperature
• 75 grams lard or oil

1. Mix the yeast with the warm water and 1 1/4 cup of flour.
2. Shape the dough into small, round loaf and cut a cross on top. Place the dough into a bowl and cover with a towel or plastic wrap. Allow it to sit for up to an hour.
3. Add the salt, sugar, milk, and remaining flour and water and mix well using a an electric mixer.
4. You should now have elastic and soft dough. Place this dough in a large bowl which has been lightly coated in lard or oil and cover it with plastic wrap. Place it in the refrigerator to sit overnight.
5. Preheat oven to 165 degrees Celsius.
6. Remove the dough and allow it to sit at room temperature for 2 hours.
7. Cut the dough into 120 gram portions. Roll each portion into a ball and place each ball of dough on a lightly oiled baking sheet.
8. Let the dough rise for an hour. Cover with a towel or plastic wrap.
9. Place the baking sheet into the oven and bake for 20 minutes.
10. Remove from the oven and allow to cool before slicing and serving.

yeast, water, flour, salt, sugar, water, milk, lard

Taken from www.yummly.com/recipe/Pambazo-Veracruzano_-Veracruz-style-Bread-497626 (may not work)