Pan Casero (Uruguayan Homemade Bread)

Name: Pan Casero (Uruguayan Homemade Bread)
Yield: 8
Cuisine: Uruguay
Ingredients: Plain flour, plus extra for dusting — 500 g (4 cups); Instant yeast — 10 g (2.5 tsp); Sugar — 1 tbsp; Salt — 1.5 tsp; Warm water — 300 ml (1.25 cups); Vegetable oil — 2 tbsp

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Plain flour, plus extra for dusting — 500 g (4 cups)
Instant yeast — 10 g (2.5 tsp)
Sugar — 1 tbsp
Salt — 1.5 tsp
Warm water — 300 ml (1.25 cups)
Vegetable oil — 2 tbsp

Method

In a large bowl, combine the flour, yeast, sugar, and salt. Make a well in the center and add the warm water and oil.
Mix until a rough dough forms, then knead on a floured surface for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1–1.5 hours until doubled in size.
Punch down the dough and shape it into a round or oval loaf. Place on a baking tray lined with parchment.
Cover loosely and let rise for a further 30–40 minutes until puffy.
Preheat the oven to 220°C (430°F). Using a sharp knife, score the top of the loaf with a few shallow slashes.
Bake for 30–35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
Let cool on a wire rack before slicing.

Introduction: Pan casero is a simple, rustic homemade bread with a crisp crust and soft interior, a staple of Uruguayan households valued for its simplicity and versatility at breakfast, lunch, or alongside asado.

Cultural Background: Pan casero is a simple, rustic homemade bread with a crisp crust and soft interior, a staple of Uruguayan households valued for its simplicity and versatility at breakfast, lunch, or alongside asado. Passed down through generations, this bread reflects the resourceful, home-baking tradition still common in many Uruguayan families today.

Tips: Scoring the top of the loaf before baking allows it to expand evenly without cracking unpredictably. Tap the bottom of the baked loaf to check for doneness; a hollow sound indicates the bread is fully cooked through. Let the bread cool for at least 15–20 minutes before slicing to allow the crumb structure to set properly.

Variations: Add a handful of grated cheese into the dough for a savory variation. Brush the crust with a little water before baking for extra crispness. This recipe is naturally vegan as written.

Storage: Store in a paper or cloth bag at room temperature for up to 2 days, or freeze whole or sliced for up to 2 months.

Reheating: Reheat in an oven at 180°C (355°F) for 8–10 minutes to restore crustiness, or toast individual slices as needed.

FAQs:

Q: Why didn't my pan casero rise properly?

A: This is usually due to yeast that's inactive or water that was too hot or too cold; make sure your water is warm, not hot, when activating the yeast.

Q: Can I make this bread by hand without a stand mixer?

A: Yes, this dough is simple enough to knead entirely by hand, taking about 10 minutes to develop the right texture.

Q: What is pan casero traditionally served with?

A: It's versatile and served with butter, dulce de leche, cheese, or alongside meals like asado.