Breads
Pan Francés Guatemalteco (Guatemalan French Rolls)
The Quirky Foodster Team
Ingredients
- 500 g (4 cups) bread flour
- 10 g (1 tbsp) instant yeast
- 10 g (2 tsp) salt
- 20 g (1.5 tbsp) sugar
- 300 ml (1.25 cups) warm water
- 20 ml (1.5 tbsp) vegetable oil
Method
- Combine flour, yeast, salt and sugar in a large bowl.
- Add warm water and oil, mixing until a rough dough forms, then knead on a floured surface for 10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a kitchen towel, and let rise in a warm spot for 1 hour until doubled in size.
- Punch down the dough and divide into 8 equal pieces, shaping each into a small oval or torpedo shape.
- Place shaped rolls on a baking tray, cover, and let rise for a further 30 minutes.
- Preheat the oven to 220°C (425°F). Score each roll once down the centre with a sharp knife.
- Bake for 18-20 minutes until golden brown and hollow-sounding when tapped on the base.
Introduction: Despite its name, Pan Francés is a distinctly Guatemalan bakery roll — a small, crusty loaf sold every morning from local panaderías and eaten with beans, cheese or simply butter, forming the backbone of the everyday breakfast bread basket.
Cultural Background: Despite its name, Pan Francés is a distinctly Guatemalan bakery roll — a small, crusty loaf sold every morning from local panaderías and eaten with beans, cheese or simply butter, forming the backbone of the everyday breakfast bread basket.
Tips: A shallow pan of water in the oven creates steam that gives the rolls their signature crisp crust.
Variations: A softer, slightly sweeter version called 'pan dulce' uses the same base dough with added sugar and egg wash.
Storage: Store at room temperature in a paper bag for up to 2 days.
Reheating: Refresh in a 180°C (350°F) oven for 5 minutes to restore crispness.
Nutrition: Approx. 180 kcal, 5 g protein, 2 g fat, 34 g carbohydrate per roll.
FAQs:
Q: Why is it called 'French bread' if it's Guatemalan?
A: The name reflects the French baking technique adopted in Central American bakeries, though the result differs from true French baguette.
Q: Can I make the dough by hand without a mixer?
A: Yes, this recipe is designed for hand-kneading and requires no special equipment.
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