by Realeverton
Baking bread at home can be a rewarding and satisfying experience, especially when you’re able to produce delicious, artisanal loaves that are just as good as those you can find at a bakery. If you’re looking to expand your bread-baking repertoire, why not try out some Latin American bread recipes? These breads are often flavorful, aromatic, and have a unique texture that sets them apart from traditional European-style breads. Here are a few delicious Latin American bread recipes that are sure to become new favorites in your kitchen.
- Pan de Muerto (Dead Bread)
Pan de Muerto, also known as “Dead Bread,” is a traditional Mexican bread that is often baked for the Day of the Dead celebration. It’s a sweet, buttery bread that is shaped into a round loaf and adorned with decorative bone-shaped pieces on top. It has a soft, pillowy texture and is often flavored with anise seeds, which gives it a distinctive licorice-like taste.
To make Pan de Muerto, you’ll need:
- 1 cup of warm water
- 2 ¼ teaspoons of active dry yeast
- 3 tablespoons of sugar
- 3 tablespoons of unsalted butter, softened
- 1 teaspoon of salt
- 4 cups of all-purpose flour, plus more for dusting
- 2 large eggs
- 1 teaspoon of anise seeds
- 1 egg yolk, beaten
To start, combine the warm water, yeast, and 1 tablespoon of sugar in a small bowl. Let the mixture sit for about 10 minutes, until it becomes foamy. In a large mixing bowl, cream together the butter, remaining sugar, and salt until smooth. Add in the eggs and anise seeds, and mix until well combined. Gradually add in the flour, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, until it has doubled in size.
Once the dough has risen, punch it down and divide it into two equal pieces. Shape each piece into a round loaf and place them on a baking sheet lined with parchment paper. Make small slits on the top of each loaf and press the decorative bone-shaped pieces into the dough. Brush the loaves with the beaten egg yolk and let them rise again for about 30 minutes.
Preheat your oven to 350°F (180°C). Bake the Pan de Muerto for about 30 minutes, until they are golden brown and sound hollow when tapped. Allow the loaves to cool slightly before serving. Enjoy your Pan de Muerto with a cup of Mexican hot chocolate or coffee for a delicious breakfast or snack.
- Empanadas de Viento (Puffed Pastry Empanadas)
Empanadas are a popular snack in many Latin American countries, and they come in a variety of fillings, from savory meats and vegetables to sweet fruit and cheese. Empanadas de Viento, or “Puffed Pastry Empanadas,” are a lighter, flakier version of traditional empanadas that are made with puff pastry dough. They’re perfect for a party or as an afternoon snack with a cup of coffee or tea.
To make Empanadas de Viento, you’ll need:
- 1 package of puff pastry dough, thawed
- 1 egg, beaten
- Filling of your choice (such as diced cooked chicken, chopped vegetables, or sweetened fruit)
- Cooking oil for frying
To start, roll out the puff pastry dough on a lightly floured surface until it is about ¼ inch thick. Use a biscuit cutter or a small glass to cut out circles of dough, about 3 inches in diameter. Place a spoonful of filling in the center of each circle, then fold the dough over the filling to form a half-moon shape. Use a fork to press the edges together and seal the empanada.
Brush the top of each empanada with the beaten egg to give it a golden, shiny finish. Heat a few inches of cooking oil in a deep fryer or a large pot until it reaches 350°F (180°C). Carefully place a few empanadas at a time into the hot oil and fry for about 2-3 minutes, until they are puffed and golden brown. Remove the empanadas from the oil with a slotted spoon and drain them on a paper towel. Repeat the process until all of the empanadas are cooked.
Serve the Empanadas de Viento while they are still warm, with a dipping sauce or sprinkle of powdered sugar on top. They’re perfect for a party or as an afternoon snack with a cup of coffee or tea.
- Arepas (Cornmeal Flatbread)
Arepas are a staple food in many Latin American countries, especially in Venezuela and Colombia. These cornmeal flatbreads are made with ground cornmeal, water, and salt, and can be grilled, fried, or baked. They’re often split open and filled with savory ingredients like cheese, meat, and vegetables, or sweetened with honey or jam.
To make Arepas, you’ll need:
- 2 cups of cornmeal
- 1 teaspoon of salt
- 2 cups of cold water
- Fillings of your choice (such as cheese, diced cooked chicken, chopped vegetables, or sweetened fruit)
In a large mixing bowl, combine the cornmeal and salt. Gradually add in the cold water, stirring until a smooth, soft dough forms. Divide the dough into 8 equal pieces and shape each piece into a patty about ¼ inch thick and 3 inches in diameter.
Preheat your grill or a large skillet over medium-high heat. Place the arepas on the grill or in the skillet and cook for about 3-4 minutes on each side, until they are golden brown and have a crispy exterior. Split the arepas open and fill them with your choice of fillings. Serve the Arepas warm, with a sprinkle of cheese or a spoonful of salsa on top.
- Conchas (Shell-Shaped Bread)
Conchas, or “Shell Bread,” is a popular Mexican sweet bread that is shaped like a seashell and topped with a sugar-and-cinnamon topping. It has a soft, tender crumb and a sweet, buttery flavor that makes it a favorite among kids and adults alike.
To make Conchas, you’ll need:
- 1 cup of warm milk
- 2 ¼ teaspoons of active dry yeast
- 3 tablespoons of sugar
- 3 tablespoons of unsalted butter, softened
- 1 teaspoon of salt
- 4 cups of all-purpose flour, plus more for dusting
- 1 egg, beaten
- For the topping:
- 3 tablespoons of unsalted butter, melted
- ¼ cup of sugar
- 1 teaspoon of ground cinnamon
To start, combine the warm milk, yeast, and 1 tablespoon of sugar in a small bowl. Let the mixture sit for about 10 minutes, until it becomes foamy. In a large mixing bowl,
cream together the butter, remaining sugar, and salt until smooth. Add in the egg and mix until well combined. Gradually add in the flour, mixing until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, until it has doubled in size.
Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a round loaf and place them on a baking sheet lined with parchment paper. In a small bowl, mix together the melted butter, sugar, and cinnamon to make the topping. Spread the topping over the top of each loaf, using a spoon or a pastry brush to spread it evenly.
Preheat your oven to 350°F (180°C). Bake the Conchas for about 25-30 minutes, until they are golden brown and sound hollow when tapped. Allow the loaves to cool slightly before serving. Enjoy your Conchas with a cup of coffee or a cold glass of milk for a delicious breakfast or snack.
- Pan de Bono (Cheese Bread)
Pan de Bono is a popular Colombian bread that is made with cheese and cornmeal. It has a soft, spongy texture and a savory, cheese flavor that makes it a perfect snack or appetizer. It’s often served with coffee or a bowl of soup as a light meal.
To make Pan de Bono, you’ll need:
- 1 cup of warm water
- 2 ¼ teaspoons of active dry yeast
- 1 cup of grated cheese (such as parmesan, queso fresco, or mozzarella)
- 1 cup of cornmeal
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 2 tablespoons of vegetable oil
To start, combine the warm water and yeast in a small bowl. Let the mixture sit for about 10 minutes, until it becomes foamy. In a large mixing bowl, combine the cheese, cornmeal, flour, and salt. Add in the yeast mixture and the vegetable oil, and mix until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, until it has doubled in size.
Once the dough has risen, punch it down and divide it into small balls, about the size of a golf ball. Flatten each ball into a round disc about ¼ inch thick and place them on a baking sheet lined with parchment paper. Let the dough rise again for about 30 minutes.
Preheat your oven to 350°F (180°C). Bake the Pan de Bono for about 20-25 minutes, until they are golden brown and sound hollow when tapped. Allow the bread to cool slightly before serving. Enjoy your Pan de Bono with a cup of coffee or a bowl of soup for a delicious snack or light meal.
These are just a few of the many delicious Latin American bread recipes that you can try at home. Whether you’re a seasoned baker or a beginner, these breads are sure to become new favorites in your kitchen. With a little bit of patience and practice, you’ll be able to bake like a pro and produce delicious, artisanal breads that are just as good as those you can find at a bakery.
