Pan de manteca is a traditional Guatemalan savory bread, with a soft, lightly flaky crumb, made with lard as its main ingredient.
It’s one of the most basic and widely eaten breads in Guatemala, found in most bakeries across the country as a daily staple.
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Guatemalan Lard Bread
- Prep Time: 2 hours 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 55 minutes
- Yield: 10 pieces
- Category: Baked goods
- Cuisine: Guatemalan
Ingredients
- 4 cups of flour
- 1 packet of dry yeast
- 1 cup of warm water
- 150 g of lard (about 5.3 oz)
- 1 tablespoon of sugar
- 1 teaspoon of salt
Instructions
- Activate the yeast, dissolve the yeast in the warm water with the sugar and let sit for 10 minutes until foamy.
- Mix the dry ingredients, combine the flour and salt in a large bowl.
- Form the dough, add the activated yeast and lard to the flour, and knead until smooth and elastic.
- Let rise, let the dough rest in a warm place for 1 to 2 hours, until doubled in size.
- Shape the breads, divide the dough into portions and shape into round rolls.
- Second rise, let the shaped breads rest another 30 minutes.
- Bake, bake in a preheated 190°C (375°F) oven for 20 to 25 minutes, until golden.
- Cool, let cool on a rack before serving.
Tips for getting it right
- Using good-quality lard is key to achieving this bread’s characteristic texture and flavor.
- Properly activating the yeast before adding it ensures the bread rises correctly.
- Pan de manteca is a simple bread with very few ingredients, so its quality depends on good kneading technique.
- Lard can be substituted with margarine, though the traditional flavor comes through best with lard.
Traditional variations
- It’s one of the most basic and daily-eaten breads in Guatemala.
- It’s found in practically every bakery in the country, with small variations by region.
How to serve
Pan de manteca is served at room temperature, on its own or with beans and cheese.
It’s an everyday bread in Guatemala, eaten at breakfast or as an accompaniment to other meals.
Recommended sides
- Beans
- Fresh cheese
Did you know?
Pan de manteca is one of the most basic breads in Guatemalan baking, found practically throughout the whole country.
Its name directly references its main ingredient, lard, which gives it its characteristic texture.
Frequently Asked Questions
It's a traditional Guatemalan savory bread with a soft crumb, made with lard as its main ingredient.
Yes, it can be substituted with margarine, though the traditional flavor comes through best with lard.
It's usually eaten on its own or with beans and fresh cheese, at breakfast or as a snack.
It's a savory bread, unlike other traditional Guatemalan breads that are sweet.