Pan de Romero - Latin American Twist on an Italian Classic

Ingredients

In this Latin American adaptation, the traditional Italian Pan di Ramerino is transformed by incorporating Latin American flavors and ingredients. The original recipe uses olive oil, while the Latin American version replaces it with vegetable oil, which is more commonly used in the region. Additionally, the Latin American version adds a touch of sweetness by including a small amount of sugar in the dough. These modifications give Pan de Romero its unique Latin American flair. We alse have the original recipe for Pan di ramerino, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 2 tablespoons (30g) sugar 2 tablespoons (30g) sugar
• 1 tablespoon (15g) active dry yeast 1 tablespoon (15g) active dry yeast
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons (6g) fresh rosemary leaves, finely chopped 2 tablespoons (6g) fresh rosemary leaves, finely chopped

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 34g, 2g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, and salt.
2. 2.
   Add the vegetable oil and warm water to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough back into the mixing bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Punch down the risen dough and knead in the chopped rosemary leaves until evenly distributed.
7. 7.
   Shape the dough into a loaf and place it on a greased baking sheet.
8. 8.
   Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Bake the bread in the preheated oven for 25-30 minutes, or until golden brown.
10. 10.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Rosemary — Make sure to finely chop the fresh rosemary leaves to evenly distribute the flavor throughout the bread.

Tips & Tricks

• For a sweeter variation, you can add a drizzle of honey on top of the bread before baking.
• Serve Pan de Romero warm with a spread of butter or cream cheese for an extra indulgence.
• Experiment with different herbs like thyme or oregano to create your own unique flavor combinations.
• If you prefer a stronger rosemary flavor, you can add an extra tablespoon of chopped rosemary to the dough.
• Pan de Romero is best enjoyed fresh, but you can store it in an airtight container for up to 3 days.

Serving advice

Serve Pan de Romero as a side dish with soups, stews, or grilled meats. It also makes a delicious accompaniment to a cheese platter or can be enjoyed on its own as a snack.

Presentation advice

To enhance the presentation, sprinkle a few extra rosemary leaves on top of the loaf before baking. This will add a touch of elegance and showcase the herb used in the bread.