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Preparation. 1  Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. 2  Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.3  Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool. Accompaniment: chimichurri sauce. 2  Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. 3  Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.
1 Preheat oven to 375 degrees F. Butter two loaf pans. 2  Spread a light layer of yellow cornmeal on the loaf pans, if desired. 3  Set loaves in pans, cover with kitchen towel, and allow to rise until double in size or for about a half hour. 4  Bake bread for about 45 minutes or until golden brown. Set the bowl of yeast water aside for about 5 minutes while you work on the next 2 steps. 2  In a large bowl, add sugar, salt, and 1 cup of warm water. 3  Mix. 4  Check the small saucepan of milk and butter. 5  If the contents are warm to the touch, pour the liquid into the large bowl and mix.