500 g of Molino Rossetto “type 0” Manitoba
350 g of milk
25 g of brewer’s yeast
1 teaspoon of salt
Melt the brewer’s yeast in warm milk. Add the flour blended with salt, until the dough will be smooth. Divide the dough in two parts and let it rise for 30 minutes in a warm place and covered with moist rag.
Put the dough in two buttered and dusted with flour plumcake moulds. Cover the moulds with baking paper and cook in hot oven to 180°C for 35 minutes. In the end, take off the baking paper and cook for 15 minutes.