Vallegrandino Cheese Bread

Vallegrandino Cheese Bread, or Pan Chama Vallegrandino, is a delightful Bolivian recipe known for its rich flavors and soft texture. This traditional bread combines two types of dough, white and whole wheat, enveloping delicious fresh cheese. Perfect for any time of the day, this recipe brings a taste of Bolivia to your table.

Ingredients

For the White Dough:
🌾 3 1/2 cups 525 g all-purpose wheat flour, King Arthur All-Purpose Flour
🐷 3 tablespoons 45 g vegetable shortening or pork lard, Crisco
🍬 2 tablespoons 30 g sugar
🧂 1 teaspoon 5 g salt
🥚 1 large egg, L
💧 1 1/4 cups 313 ml warm water
🍞 3/4 tablespoon 7 g dry yeast, Fleishmann's

For the Whole Wheat Dough:
🌾 2 1/2 cups 375 g whole wheat flour, Bob's Red Mill Whole Wheat Flour
🌾 1 1/2 cups 225 g all-purpose wheat flour, King Arthur All-Purpose Flour
💧 1 1/2 cups 375 ml warm water
🐷 6 tablespoons 90 g vegetable shortening or pork lard, Crisco
🍬 3 tablespoons 45 g sugar
🧂 1 1/2 teaspoons 7 g salt
🍞 3/4 tablespoon 7 g dry yeast, Fleishmann's
🥚 1 large egg, L

For the Filling:
🧀 1 medium-sized creamy cheese or fresh cheese, 1 pound 453 g, Queso Fresco

Instructions

1- Prepare the White Dough:

• In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Stir in the dry yeast.
• Make a well in the center and add the egg and warm water gradually. Mix until the dough begins to form.

2- Knead the White Dough:

• Add the vegetable shortening or pork lard and knead the dough until smooth and elastic, about 10 minutes.
• Cover the dough with a damp cloth and let it rest in a warm area for approximately 1 hour or until it doubles in size.

3- Prepare the Whole Wheat Dough:

• In another large mixing bowl, combine whole wheat flour, all-purpose flour, sugar, and salt. Stir in the dry yeast.
• Make a well in the center and add the egg and warm water gradually. Mix until the dough begins to form.

4- Knead the Whole Wheat Dough:

• Add the vegetable shortening or pork lard and knead the dough until smooth and elastic, about 10 minutes.
• Cover this dough with a damp cloth and let it rest in a warm area for approximately 1 hour or until it doubles in size.

5- Assemble the Bread:

• Preheat the oven to 350°F 175°C.
• Once both doughs have risen, flatten each into a rectangular shape on a lightly floured surface.

6- Layer and Fill the Bread:

• Place the layer of white dough on a baking sheet. Spread the cheese evenly over this layer.
• Cover with the whole wheat dough layer, sealing the edges well.

7- Bake the Bread:

• Bake in the preheated oven for about 30-35 minutes or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
• Let cool slightly before slicing and serving.

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes (excluding rising time)
Servings: Makes about 12 servings
Calories: Approximately 250 per serving
Proteins, fats, and carbohydrates per serving:

• Protein: 6 g
• Fat: 8 g
• Carbohydrates: 38 g
  Equipment: Large mixing bowl, measuring cups and spoons, baking sheet, oven

Cooking Tips

• Ensure the water is warm and not hot to activate the yeast properly.
• For a rustic look, score the top of the bread with a sharp knife before baking.

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Vallegrandino Cheese Bread

Posted by Waivio guest: @waivio_hivecooking