Welcome to a new recipe in Paulina Kitchen. Today we are going to talk about a traditional food of Chilean cuisine : kneading bread, a tender pancito with a slight butter flavor that has managed to conquer hearts and palates.
This delicious homemade bread is perfect to accompany a good breakfast, a family meal or to prepare a rich sandwich.
Prepare and put comfortable because we are going to start a trip through the world of kneading bread , exploring its history, its characteristics, the secrets to get perfect and, of course, a kneaded pancito recipe to do at home.
Content table
About the kneaded bread
The kneading bread is a typical type of artisanal bread of Chile, which is characterized by its soft crumb and crunchy cortex. Unlike industrial bread, kneading bread is elaborated by hand , which gives it a unique flavor and texture.
- The mass of the kneading bread is worked by hand and cooked in a mud or firewood oven, although it can also be baked in a conventional oven.
The mass of this delicious bread is distinguished by its simplicity and authenticity . Its texture and flavor is similar to the "Figacitas" of Argentina. Its ingredients are basic: flour, water, salt, yeast and, in some recipes, a little fat such as butter or oil .
This simplicity in the ingredients is characteristic of this pan and is what allows that particular flavor of kneading bread. I can also recommend another very simple home bread recipe: homemade bread recipe for beginners
Who created the kneaded bread? Its history
The history of the kneading pancito dates back to the peasant roots of Chile, where it became an essential part of the daily diet. Although it cannot be attributed to a single person, its origin is deeply linked to Chilean rural customs.
In rural areas, families used to prepare their own bread in clay ovens , using simple ingredients and traditional methods transmitted from generation to generation.
- A kneaded bread has been a central element in the life of Chilean communities, not only as food, but also as a symbol of hospitality and generosity. In many homes, kneading bread is baked daily, and it is common to offer a piece of this bread to visits as a welcome gesture.
How to make oil kneaded with oil
Making oil kneaded with oil is a delicious and easy variant of the traditional recipe . The oil gives the kneaded bread an even softer texture and a slightly different, but equally delicious taste.
- To prepare it in this way, the butter or margarine of the original recipe for vegetable oil , such as olive oil or sunflower oil, is simply replaced.
The process is simple, the dry ingredients are first mixed, the oil is added and then the warm water to form a dough. The dough is kneaded by hand until it is soft and elastic, let it stand and then the individual breads are formed before baking until golden and crispy on the outside .
Characteristics of kneading bread
- Unique texture: the crumb is soft and spongy, while its cortex is slightly crunchy, creating a perfect contrast in each bite.
- Balanced taste: thanks to its artisanal elaboration, the kneading bread has an authentic and natural flavor, without the additives or preservatives of industrial bread.
- Versatility: It is perfect to accompany any food, either with butter and jam at breakfast, or with pebre (rooster peak) and cheese in the eleven (Chilean snack).
- Delicious aroma: The smell of freshly baked kneading is unmistakable and evokes memories of childhood and home.
- NUTRITIVE: Being an artisanal kneading bread can be more nutritious than other processed breads, since high quality ingredients can be used and without artificial additives.
The best uses for kneading pancito
The kneaded pancito is extremely versatile and you can enjoy many ways.
- Breakfast: with butter and a rich jam of damask or another fruit, accompanied by a cup of coffee or tea.
- Once: With fresh cheese and Pebre, a classic Chilean combination.
- Food: as accompaniment of soups and stews, absorbing all flavors of the main dish. Ideal to wet in the sauce of a good meat stew.
- Picnic: Perfect to take to the field, ideal to make sandwiches with fresh ruses and vegetables.
- Snacks: Simply alone, hot and fresh out of the oven, it is a delight in itself.
How to keep the kneading bread
- Store in a cool and dry place: keep the bread kneaded in a fabric bag or bread box to breathe and do not get wet.
- Freezing: When a lot is done and it will not be consumed in a few days, the ideal is to freeze the kneaded bread. To defrost it, it simply leaves it at room temperature or heats it slightly in the oven.
- Avoid refrigerator: the refrigerator (refrigerator) can make kneading bread dry faster, so it is better to keep it at room temperature or freeze it.
How to achieve easy kneading bread
- Use fresh yeast: It is important to check that yeast is active and fresh for a good loyal.
- Control the water temperature: water must be warm, not hot, this is essential to activate yeast without killing it.
- Do not omit rest: rest is essential for the dough to acquire the proper texture and size.
- Knead well: dedicate time to kneading to develop gluten and get an elastic dough.
- Bake at the correct temperature: preheat the oven well so that the kneading bread is cooked uniformly and develop a good crust.
Tips, tips and secrets to make kneaded pancito
- Using good quality flour: strength flour is ideal for this type of preparation.
- Kneading with energy: kneading is a process that requires patience and dedication.
- Try different fats: experiment with sunflower oil, olive oil or butter to find the preferred flavor.
- Bake in a clay oven: if you have access to a mud oven, take advantage of it. The taste and texture of the kneading bread will be unsurpassed.
- Add seeds: For a different touch, sesame or sunflower seeds will provide texture and flavor to kneading bread.
- Try different yeasts: experiment with dry or fresh yeast to see which one gives better. You can also make the recipe with mother dough.
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Kneading bread
Yield: 12 portions
Preparation time: 2 hours
Ingredients
- 1 kg of wheat flour
- 20 g of salt
- 20 g of fresh yeast
- 8g of sugar (one teaspoon)
- 600 ml of warm water
- 50 g of butter, margarine or oil
How to make kneaded bread step by step
- In a large bowl, form a volcano with flour and salt. Dissolve the fresh yeast in a little warm water along with a teaspoon of sugar and pour it into the center of the flour volcano.
- Add the rest of the warm water little by little, while the ingredients are mixed with the hand or with a cornet until you get a homogeneous mixture.
- Incorporate the butter, margarine or oil into the dough and mix well until all the ingredients are completely integrated.
- Place the dough on a floured surface and knead vigorously for about 10 minutes, until it is soft and elastic.
- Form a ball with the dough and place it in a slightly floured bowl. Cover with a damp cloth and let stand in a warm place for approximately 1 hour, or until double your size.
- After rest, divide the dough into 12 equal portions and form balls. Place them in a slightly floured or greased oven tray. Cover with a cloth and let stand about 20 minutes.
- Preheat the oven at 200 ° C. Before baking, make a small cut at the top of each ball of dough or click with a fork to allow expansion during baking.
- Bake the pancitos for about 20-25 minutes, or until golden and crispy on the outside. Remove from the oven and let cool on a grid before enjoying.
