Recipe Robagusti Bread

flyinglentris

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Robagusti Bread:

NOTE: Robagusti Bread loosely translates to "Tasty Stuff" Bread.

NOTE: Robagusti is a soft and sweet Corn Bread filled with tasty items which compliment the Sweet Corn flavor. It is leavened with Yeast.

RobagustiBread1.jpg



Ingredients:

1) Light Brown Sugar - as required
2) Water (Only if Active Dry Yeast is used) - 1-1/4 Cup
3) Corn Meal - 1/8 Cup
4) Corn Harina - 2 Cups
5) Rye Flour - 1/4 to 1/2 Cup
6) Yeast (Active Dry or Rapid Rise/Instant)

NOTE: Ensure that the "Use Before" date for the Yeast has not expired.

7) Butter (softened) - 1 Tblspn.
8) Eggs - 2
9) Half N Half (or Powdered Milk) - 1 to 1-1/2 Cup Half N Half

NOTE: If Active Dry Yeast and Water were used, use about 1/4 to 1/2 Cup Powdered Milk.

10) Green Pimento Stuffed Olives - 5 to 7
11) Salami - 1/8 Cup
12) Scallion - 1/8 Cup
13) Sun Dried Tomato - 1/8 Cup
14) Garlic - 1/8 Cup
15) Turmeric - 2 Tblspns.
16) Dill - 1/8 Cup
17) Black Mustard Seed - 1 Tblspn.
18) White Sesame Seeds


Procedure:

1) If using Active Dry Yeast, add 1 packet to 1-1/4 Cup warm water and allow it to froth.

NOTE: Rapid Rise or Instant Yeast can be added directly to dry mixed Flours, Cornmeal, Sugar and Spices.

2) In a mixing bowl, add Corn Flour, Rye Flour, Cornmeal, Sugar and Spices.
3) Add Rapid Rise or Instant Yeast.

NOTE: If using Active Dry Yeast, add Powdered Milk.

4) Thoroughly mix up the Flours, Sugar, Spices and Yeast.
3) Set aside.
4) Cross Slice Olives, Scallion and Garlic.
5) Chop the Salami into 1/4" cubes.
6) Set aside.

RobagustiBreadContents.jpg


7) Add Egg, Butter and Half N. Half to the Dry Flour and Spice Mix.

NOTE: If using Active Dry Yeast, add the Frothed Yeast Water.

8) Mix and Knead the Dough until smooth and soft.
9) Turn in the Cut Vegetable and Meat items.
10) Oil a baking pan.
11) Round the Dough into a ball and shape it into a disk to fit.
12) Lay the Dough in the baking pan.
13) Cover the Dough with White Sesame Seed and Black Mustard Seed.
14) Pat the Seeds onto the Dough.

RobagustiBreadBaking1.jpg


RobagustiBreadBaking2.jpg


15) Allow the Dough to sit and rise for about 1 hour.

NOTE: As the Yeast begins to work, a faint sour aroma will be detected.

16) Bake on the bottom rack of a conventional or air dryer oven.

NOTE: Baking time should be about 370F for 30 to 40 minutes.

NOTE: Check frequently to ensure the crust is not burnt.

NOTE: Test with a wooden skewer or a tooth pick for done. If the skewer or tooth pick drags out sticky, continue to bake. If it comes out freely, the Bread is done.

17) Remove from the oven and allow to cool.

18) Serve.

RobagustiBread2.jpg


NOTE: This Bread is not firm and slice-able, but should be placed onto an entree plate using a spatula and served as a compliment to the Entree. It may be covered with Sauce or Gravy, if desired, or eaten as is.

RobagustiBreadServing.jpg
 
Last edited:
Robagusti Bread with Breakfast ...

RobagustiBreakfast.jpg


I wanted to go sunny side up, but botched breaking both eggs. :cry: Oh well.
 
I replaced that bad botched photo of the serving slice in the original recipe post.
 
FYI: Robagusti Bread was stored at room temperature and after 4 days, it remained fresh and moist. As of today, it has been completely consumed.

I will have to make more - definitely. But now that I have been initiated into the world of Bread baking, I want to try some other kinds of Bread, Rolls and so forth. I need to go out and get some Rye and Wheat Flours before proceeding with these projects, next year.
 
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