Pane di Laterza - Batak Style

Ingredients

In this Batak-inspired version of Pane di Laterza, we incorporate traditional Batak spices such as andaliman pepper, turmeric, and lemongrass to infuse the bread with the unique flavors of Batak cuisine. Additionally, we use ingredients commonly found in Batak cooking, such as coconut milk and palm sugar, to add a touch of sweetness and richness to the bread. We alse have the original recipe for Pane di Laterza, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 1 tsp salt 1 tsp salt
• 1 tsp andaliman pepper (substitute with black pepper if unavailable) 1 tsp andaliman pepper (substitute with black pepper if unavailable)
• 1 tsp turmeric powder 1 tsp turmeric powder
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 250ml (1 cup) coconut milk 250ml (1 cup) coconut milk
• 50g (1/4 cup) palm sugar, grated 50g (1/4 cup) palm sugar, grated
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• Banana leaves for lining (optional) Banana leaves for lining (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 4g
• Carbohydrates (total, sugars): 42g, 8g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, salt, and spices (andaliman pepper, turmeric powder, and lemongrass).
2. 2.
   In a separate bowl, mix the coconut milk, grated palm sugar, and vegetable oil until well combined.
3. 3.
   Gradually pour the wet mixture into the dry ingredients while stirring continuously until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Punch down the dough to release any air bubbles and shape it into a loaf or desired shape.
8. 8.
   If using banana leaves, line the baking pan with them and place the shaped dough on top.
9. 9.
   Cover the dough with a damp cloth and let it rise for another 30 minutes.
10. 10.
    Bake the bread in the preheated oven for 30-35 minutes or until golden brown and cooked through.
11. 11.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Andaliman pepper — Andaliman pepper is a key ingredient in Batak cuisine, known for its unique citrusy flavor. If you can't find it, you can substitute it with black pepper, although the flavor will be slightly different.
• Lemongrass — Make sure to finely chop the lemongrass to release its aromatic oils and enhance the flavor of the bread.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the dough.
• Serve the bread warm with a side of sambal (spicy chili paste) for an extra burst of flavor.
• Experiment with different shapes and sizes to create visually appealing bread variations.
• If you prefer a sweeter bread, increase the amount of palm sugar according to your taste.
• Leftover bread can be toasted and enjoyed with butter or used as a base for sandwiches.

Serving advice

Pane di Laterza - Batak Style is best enjoyed warm, straight from the oven. Serve it as a side dish to complement Batak main courses or as a standalone snack. It pairs well with traditional Batak dishes such as Arsik (spicy fish stew) or Saksang (spicy pork stew).

Presentation advice

To enhance the presentation, sprinkle some toasted coconut flakes on top of the bread before baking. This will add a touch of visual appeal and a subtle nutty flavor.