SEMITA (SALVADOREAN SWEET BREAD)
Note from Gladys: This recipe is in Spanish. This is my translation.

2 cups of flour
1/2 cup margarine
1 tbsp yeast
1 cup sugar
2 eggs
a pinch of salt
1 cup of pinneaple or apple marmalade

In a clean table put the flour forming a volcano with a hole in the center. In that center hole place the margarine, yeast, egs, 1/2 of the sugar, the pinch of salt & a little bit of water (does not mention an ezact amount of water). Mix all the ingredients & knead like you were handwashing your clothes, punching it a few times against the table.

When the dough is manegeable, brilliant & does not stick to your hands, cover it with a kitchen towel & let it rest in a warm dry place, for about 2 hours until it is twice its original size.

Then, take out some dough (like a ping pong ball) for the threads that cover the Semita. The rest of the dough should be divided in half. The first part (of the last two) should be placed in a greased & floured baking pan.
(30 centimeters x 16 centimeters). Smooth the dough with your hands in the baking pan.

On top of the dough add the marmalade. For the second part of the dough, roll out the dough until it covers the baking pan.

Then, with your hands roll on the small ball of dough (the first one). Make Threads, & place the dough threads on top of the Semita. Then cover with the remaining sugar.

Bake in a 350 F oven for 40 minutes, or until golden in color. You might serve it with, coffee, tea, chocolate or any other beverage.