Pan casero criollo is an essential part of cooking traditions in Argentina, Uruguay, and Paraguay, recognizable by its round or elongated shape, soft and fluffy crumb, and crisp golden crust.
It stands out for a light sweet touch and for including butter or fat in the dough, giving it a texture very different from a regular bakery bread.
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Argentine Criollo Bread
- Prep Time: 1 hour 50 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 10 minutes
- Yield: 10 servings
- Category: Side dish
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 240
Ingredients
- 1000 g of all-purpose flour (about 2.2 lb)
- 550 ml of warm water (about 2.3 cups)
- 10 g of salt (about 0.35 oz)
- 20 g of sugar (about 0.7 oz)
- 30 g of fresh yeast (about 1 oz)
- 250 g of butter (for laminating) (about 8.8 oz)
Instructions
- Activate the yeast, dissolve the yeast in a bit of warm water with the sugar, and let it foam for a few minutes.
- Form the dough, make a well in the center of the flour, add the salt, dissolved yeast, and remaining warm water, and mix until you get a soft dough.
- Knead, work the dough on the countertop for several minutes, until smooth and elastic, developing the gluten well.
- Let it rise, cover the dough and let it rest in a warm spot until doubled in size, about 1 hour.
- Add the butter, roll out the dough, scatter the butter in pieces over it, fold, and roll out again to work it in layers.
- Shape it, form the bread round or elongated, as you prefer, and let it rise again for about 30 minutes.
- Bake, cook in a hot oven at 200°C (390°F) for about 20 minutes, or until well browned.
Tips for getting it right
- Kneading well is key to developing the gluten and getting a fluffy crumb; don’t rush this step.
- Working the butter into the dough in layers, by folding and rolling, helps achieve criollo bread’s characteristic texture.
- Let the dough rise in a warm spot free of drafts for the best result.
- A hot oven from the start helps achieve a golden, crisp crust.
Traditional variations
- Some families replace part of the butter with beef fat, for a more traditional version with a more intense flavor.
- Smaller criollo breads are also made, perfect for accompanying a barbecue or an appetizer spread.
How to serve
Pan casero criollo is served warm or at room temperature, as an accompaniment to meals or for making sandwiches.
It’s a must-have at Argentine barbecues and family gatherings.
Recommended sides
- Butter
- Dulce de leche
- Barbecue
Did you know?
Criollo bread is an essential part of cooking traditions in Argentina, Uruguay, and Paraguay, sharing a criollo baking tradition across the region.
Adding butter or fat to the dough is what gives it its soft texture and slightly sweet flavor, setting it apart from simpler breads.
Frequently Asked Questions
It includes butter or fat worked into the dough, which gives it a softer crumb, a light sweet flavor, and a texture very different from a simple bakery bread.
Kneading develops the flour's gluten, resulting in a fluffier, more elastic crumb once the bread is baked.
Yes, it's a widely used traditional variation that gives criollo bread a more intense, characteristic flavor.
Generally about 20 minutes in a hot oven at 200°C (390°F), until the crust is well browned.
