12 Serves
101 Mins
In a large mixing bowl, combine the flour, yeast, and milk to form a soft dough, kneading until smooth.
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CubanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
39 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
53 mg / 1,250 mgPotassium
86 mg / 4,700 mgSodium
102 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
1 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
22 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Cover the dough and let it rise in a warm place until doubled in size.
Roll the dough into a baking pan and use your fingers to press indentations across the surface.
Melt the butter and brown sugar in a saucepan over medium heat until combined, then pour the mixture over the dough, ensuring it fills the indentations.
Bake in a preheated oven until the topping is bubbling and the bread is golden brown.
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