Dish
Cosa de horno
Cosa de horno is made with flour, water, yeast, salt, and olive oil. The dough is mixed and then left to rise before being shaped into small buns and baked until golden brown. This bread is best enjoyed fresh out of the oven, but can also be toasted or reheated in the oven.
Origins and history
Cosa de horno originated in Argentina and is a popular bread throughout South America. It is often served with meals or as a snack.
Dietary considerations
Contains gluten. Can be made vegan by omitting the olive oil.
Variations
Variations of cosa de horno include adding herbs or cheese to the dough, or topping the buns with sesame seeds or poppy seeds.
Presentation and garnishing
Cosa de horno can be presented on a platter or in a basket lined with a cloth napkin. It can be garnished with herbs or a drizzle of olive oil.
Tips & Tricks
To keep cosa de horno fresh, store it in an airtight container at room temperature for up to 2 days. To reheat, wrap the buns in foil and warm in a 350°F oven for 10-15 minutes.
Side-dishes
Cosa de horno is often served with soups or stews, or as a side dish with meat or vegetables. It can also be enjoyed on its own as a snack.
Drink pairings
Cosa de horno goes well with red wine, beer, or mate.
Delicious Cosa de horno recipes
More dishes from this category... Browse all »
Amish Friendship Bread
American cuisine
Anello di Monaco
Italian cuisine
Aranygaluska
Hungarian cuisine
Babka
Polish cuisine
Banana Bread
American cuisine
Bara Brith
Welsh cuisine
Barmbrack
Irish cuisine
Bath Bun
English cuisine
