Put the margerine in a heavy duty mixer. Add the milk, the butter artificial food flavor, the yellow food coloring and continue mixing slowly until all the ingredients are blended. Set the batter aside.
Previously prepare a sponge with the yeast, half of the milk, 2 spoonfuls of sugar and 2 spoonfuls of flour. Cover it and let it rest for around 15 minutes.
Place the following ingredients in the mixer: the flour, the salt, the eggs, the sugar and half of the milk we hadn’t used for the sponge. Mix on low speed for two minutes. Add the sponge to the mixer. You will see the dough will become harder.
At this point, slowly add the batter, until everything comes together. Beat the dough for about 5 minutes.
Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap and let it rise at room temperature until doubled in size. (2 hours aprox)
Divide the dough into 60 g pieces and shape each piece into a ball on a lightly floured work-surface.
Place 8 balls side by side in a greased loaf pan so that you have 4 short rows, each with two balls of dough.
Lightly brush each loaf with the previously prepared egg wash and let the dough rise to double its size.
Bake the loaf for about 30 minutes at a 200°C.
Cool to room temperature on a rack.
Our recipes prepared with no additives or preservatives. Their use is left to the discretion of the cook. The quantities and methods of use should be the ones indicated by the producer.
The kneading and baking time may vary according to the mixer and oven used by each baker.