The speaker, María José, is making Ecuadorian sweet bread in a blender. She combines 500g of flour, 2 eggs, 6 tablespoons of sugar, 30g of fresh baker's yeast, 1 teaspoon of salt, 300ml of warm milk, and 150ml of vegetable oil in the blender, except for the flour. She then mixes the dough by hand with a wooden spoon, adding the flour and salt. The dough is left to rest for an hour, then placed in a greased and floured mold. The dough is left to rest again for half an hour before being baked in the oven at 180°C for 30-40 minutes. The bread turns out soft, spongy, and delicious. María José encourages viewers to try the recipe and subscribe to her channel for more recipes.
Here are the key facts extracted from the text:
1. The recipe is for sweet blender bread.
2. The ingredients include 500g all-purpose wheat flour, 2 eggs, 6 tablespoons of sugar, 30g fresh baker's yeast, 10g dry baker's yeast, 1 teaspoon salt, 300ml warm milk, 150ml vegetable oil, and 1 beaten egg.
3. The flour should not be added to the blender as it is too much and may damage the blender.
4. The ingredients, except flour, should be blended in the blender for about 2 minutes.
5. The flour should be mixed with the blended ingredients by hand using a wooden spoon.
6. The dough should be beaten for about 2-3 minutes to develop the gluten and yeast.
7. The dough should rest for 1 hour in a warm place, or more if it's cold.
8. The dough should be placed in a greased and floured mold, and left to rest for 30 minutes.
9. The oven should be preheated to 180°C (356°F) for 10 minutes before baking the bread.
10. The bread should be baked for 30-40 minutes, or until it browns on top.
11. The bread should be removed from the oven and let cool for a few minutes before unmolding.
12. The bread can be tested for readiness by poking it with a stick; if the stick comes out dry, it's ready.