Pan de Arani
- š¾ 700g Common Wheat Flour **FRESA H. TRIGO Brand**
- š¾ 300g Whole Wheat Flour
- š§ 400ml Warm Water
- š¬ 90g Sugar divided; 30g for yeast activation, 60g for dough
- š§ 12g Salt
- š 15g Dry Yeast
- š· 120g Pork Lard
- š„ 2 Eggs for dough
- š§ Fresh Cheese Quesillo or Queso Fresco for topping
- š„ 1 Egg beaten for egg wash
- š¾ Flour for dusting
- š©āš³ Flour Jar: 'FRESA H. TRIGO'
- āļø Kitchen Scale: 'SANDA'
A delightful traditional bread from the Cochabamba region of Bolivia, known for its savory and cheesy goodness, perfect for breakfast or a snack.
Pan de Arani is a delectable traditional bread from the Cochabamba region of Bolivia. Known for its savory, cheesy goodness, this bread makes for a perfect breakfast treat or a delightful snack. Its crusty exterior and soft, cheesy interior have made it a favorite for gatherings and as an impressive offering for business ventures.
Ingredients
š¾ 700g Common Wheat Flour FRESA H. TRIGO Brand
š¾ 300g Whole Wheat Flour
š§ 400ml Warm Water
š¬ 90g Sugar divided; 30g for yeast activation, 60g for dough
š§ 12g Salt
š 15g Dry Yeast
š· 120g Pork Lard
š„ 2 Eggs for dough
š§ Fresh Cheese Quesillo or Queso Fresco for topping
š„ 1 Egg beaten for egg wash
š¾ Flour for dusting
š©āš³ Flour Jar: "FRESA H. TRIGO"
āļø Kitchen Scale: "SANDA"
Instructions
1- Sift and Prep:
- In a large glass bowl, sift 700g of common wheat flour aerating and removing impurities.
- Reserve sifted flour.
2- Activate Yeast:
- In a plastic measuring jug, combine 200-250ml warm water with 30g sugar and 2 tablespoons of common flour.
- Stir in 15g dry yeast until smooth. Cover and let it activate until frothy.
3- Mix Dry Ingredients:
- Spread the sifted flour on a clean surface. Add 300g whole wheat flour and the remaining 60g sugar.
- Mix these with a red silicone spatula.
4- Create a Well:
- Form a well in the center of the mixed flour.
- Sprinkle 12g salt around the outer edge.
5- Add Eggs and Yeast:
- Pour the activated yeast into the well. Add 2 eggs and mix.
- Gradually incorporate flour from the sides.
6- Incorporate Lard and Knead:
- Add 120g pork lard and mix well.
- Gradually add remaining warm water (150-200ml) while kneading to form a consistent dough.
- Knead for 10-15 minutes until smooth and elastic.
7- First Proofing:
- Lightly grease a large bowl with lard. Place the dough inside, cover with plastic wrap.
- Let rise in a warm spot until doubled in size.
8- Prep Cheese and Egg Wash:
- Crumble fresh cheese and beat 1 egg in a small bowl for egg wash.
9- Portion and Shape Dough:
- Once risen, deflate the dough gently.
- On a floured surface, divide into portions (200g each).
- Flatten using a wooden rolling pin.
10- Second Proofing:
- Place flat dough rounds on a parchment-lined baking sheet.
- Brush with egg wash and top with crumbled cheese.
- Cover with plastic wrap and let rise again until doubled.
11- Bake:
- Preheat the oven to 180Ā°C (356Ā°F).
- Once risen, bake for 15-20 minutes until golden brown and cheese is crispy.
- Adjust time based on your oven.
12- Serve Warm:
- Remove from the oven and enjoy warm with a cup of coffee or milk.
Prep Time: Approximately 45 minutes
Cook Time: 15-20 minutes
Total Time: 2-3 hours including proofing
Servings: Not specified
Calories, Proteins, Fats, Carbohydrates per serving: N/A
Equipment:
- Glass Bowls
- Plastic Measuring Jug
- Metal Sieve/Strainer
- Red Silicone Spatula
- Fork
- Green Silicone Brush
- Wooden Rolling Pin
- Black Baking Sheet
- Parchment Paper
- Plastic Wrap
- Scissors
- "SANDA" Kitchen Scale
- Blue Plastic Bowl
Cooking Tips
- Sift flour well for aeration.
- Ensure yeast is frothy for proper leavening.
- Avoid direct contact of salt with yeast.
- Control dough consistency by adding water gradually.
- Proof in warm places for effective rising.
- Check baking frequently to prevent over-browning.
#bread #baking #boliviancuisine #panaderos #traditionalrecipes
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Pan de Arani
Posted by Waivio guest: @waivio_hivecooking
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