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Pan Casero

Serves 8 Bread vegan, vegetarian, Breads & Pastry

Pan Casero

Pan casero, the quintessential Argentinian household loaf, finds its place in homes across the country. Baked with whatever flour is at hand, this crusty round bread is a staple at the asado, the cherished barbecue gatherings, and sustains families through the week. Its presence is as constant as the grill's smoky scent, a quiet companion to the sizzling meats and hearty conversations.

With a crackling crust and a soft, airy crumb, pan casero offers a comforting taste of simplicity. The balanced touch of salt and the subtle richness from a splash of oil make each bite a reminder of home. Whether torn apart eagerly at the asado or toasted the next morning, its rustic charm endures.

Ingredients

  • 500 g (4 cups)bread flour
  • 7 g (2 tsp)dry yeast
  • 1 tspsalt
  • 320 ml (1 1/3 cups)warm water
  • 1 tbspoil

Method

  1. In a large mixing bowl, combine 500 g (4 cups) of bread flour, 7 g (2 tsp) of dry yeast, and 1 tsp of salt. Mix these dry ingredients together with your hands or a wooden spoon to ensure the yeast and salt are evenly distributed throughout the flour.
  2. Create a well in the center of the flour mixture and pour in 320 ml (1 1/3 cups) of warm water and 1 tbsp of oil. Gradually incorporate the flour into the liquid using your hands or a spoon, until a soft dough forms. Transfer the dough to a lightly floured surface and knead it for about 10 minutes, until it becomes smooth and elastic. The dough should spring back when pressed lightly with a finger.
  3. Place the kneaded dough into a lightly oiled bowl, turning it once to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area until it has doubled in size. This should take about an hour, but the key is to look for the dough to be visibly larger and puffed up.
  4. Once the dough has risen, gently punch it down to release the air. Transfer it to a floured surface and shape it into a round loaf by tucking the edges underneath to create a smooth top. Place the shaped dough onto a baking sheet lined with parchment paper and cover it loosely with a towel. Allow it to proof for another 30 minutes, during which it should expand slightly and look puffy.
  5. Preheat your oven to 220°C (425°F). Once the dough has finished proofing, place it in the preheated oven. Bake for about 35 minutes or until the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom. The aroma should be rich and toasty, filling your kitchen with the scent of fresh bread.
  6. Remove the bread from the oven and let it cool on a wire rack. Although it might be tempting, try to wait until the bread is cool before slicing. This resting period allows the interior to set properly, ensuring each slice is perfect.