Chilean-style Pan de Barra

Ingredients

In this Chilean adaptation of Pan de Barra, we incorporate the flavors and techniques of Chilean cuisine. The bread is slightly sweeter and has a more pronounced buttery taste compared to the original Mexican version. Additionally, the Chilean-style Pan de Barra has a lighter and airier texture, making it perfect for enjoying with traditional Chilean dishes. We alse have the original recipe for Pan de barra, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 60g (1/4 cup) unsalted butter, melted 60g (1/4 cup) unsalted butter, melted
• 300ml (1 1/4 cups) warm milk 300ml (1 1/4 cups) warm milk
• 1 egg, beaten 1 egg, beaten
• Vegetable oil, for greasing Vegetable oil, for greasing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 42g, 8g
• Protein: 7g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, salt, and sugar.
2. 2.
   Add the melted butter, warm milk, and beaten egg to the dry ingredients. Mix until a dough forms.
3. 3.
   Transfer the dough to a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the risen dough and divide it into two equal portions. Shape each portion into a long baguette shape.
7. 7.
   Place the shaped dough on a greased baking sheet and let it rise for another 30 minutes.
8. 8.
   Bake the bread in the preheated oven for 20-25 minutes, or until golden brown.
9. 9.
   Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Bread flour can also be used for a slightly chewier texture.
• Active dry yeast — Make sure the yeast is fresh and active. If unsure, proof the yeast by dissolving it in warm milk with a pinch of sugar and letting it sit for 5 minutes until foamy.
• Butter — Melt the butter before adding it to the dough for easier incorporation.
• Warm milk — The milk should be warm to the touch but not hot. This helps activate the yeast and aids in dough rising.

Tips & Tricks

• For a richer flavor, you can brush the baked bread with melted butter immediately after removing it from the oven.
• To achieve a crispier crust, you can spray water on the bread before baking or place a pan of water in the oven while baking.
• Experiment with adding herbs or spices to the dough for a unique flavor twist.
• If you prefer a sweeter bread, increase the amount of sugar in the recipe.
• Leftover bread can be sliced and frozen for later use.

Serving advice

Serve the Chilean-style Pan de Barra warm or at room temperature. It is delicious on its own, but you can also enjoy it with butter, jam, or cheese. It pairs well with a cup of coffee or tea for breakfast or as a snack throughout the day.

Presentation advice

To present the Chilean-style Pan de Barra, slice it diagonally and arrange the slices on a serving platter. You can garnish the platter with fresh herbs or edible flowers for an elegant touch. Serve with a small dish of butter or jam on the side.