Pan de Arani - Bread from Cochabamba region of Bolivia

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

🌾 700g Common Wheat Flour FRESA H. TRIGO Brand
🌾 300g Whole Wheat Flour
💧 400ml Warm Water
🍬 90g Sugar divided; 30g for yeast activation, 60g for dough
🧂 12g Salt
🍞 15g Dry Yeast
🐷 120g Pork Lard
🥚 2 Eggs for dough
🧀 Fresh Cheese Quesillo or Queso Fresco for topping
🥚 1 Egg beaten for egg wash
🌾 Flour for dusting
👩‍🍳 Flour Jar: "FRESA H. TRIGO"
⚖️ 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 180°C (356°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.

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Pan de Arani

Posted by Waivio guest: @waivio_hivecooking