Pan con chicharrones is a neighborhood-bakery classic in Uruguay and Argentina, perfect with mate or alongside a barbecue. Chicharrones are the crispy bits left after rendering pork fat, and they give the bread a salty, savory, irresistible flavor. It’s a simple bread dough, no experience needed.
- Makes: 12 rolls
- Prep time: 25 minutes
- Rising time: 1 hour 40 minutes
- Bake time: 25 minutes
- Total time: 2 hours 30 minutes
Ingredients
- 4 cups (500 g) all-purpose flour
- 2 1/2 teaspoons (8 g) active dry yeast
- 1 1/4 cups (280 ml) warm water
- 1 teaspoon sugar
- 1 3/4 teaspoons (10 g) salt
- 3 1/2 tablespoons (50 g) lard or softened butter
- 5 oz (150 g) pork cracklings (chicharrones), coarsely chopped
Instructions
- Activate the yeast. Dissolve the yeast and sugar in the warm water and let stand 10 minutes until foamy.
- Make the dough. Mix the flour and salt in a bowl. Add the yeast water and lard and stir into a dough.
- Knead on the counter for 10 minutes, until smooth and elastic.
- First rise. Place in an oiled bowl, cover and let rise in a warm spot for 1 hour, until doubled.
- Add the cracklings. Punch down the dough, flatten it with your hands, scatter the cracklings over it and knead a couple of minutes to distribute.
- Shape. Divide into 12 pieces, roll into balls and place on a floured baking sheet. Score a cross on top with a sharp knife. Cover and let rise 40 minutes.
- Bake. Preheat the oven to 400°F (200°C). Bake 20 to 25 minutes, until golden and hollow-sounding when tapped underneath.
Tips
- Where to find cracklings: Latin markets and many butcher shops sell chicharrones. If they’re very salty, reduce the salt in the dough to 1 1/4 teaspoons.
- Crispier crust: place a pan of water on the oven floor for the first 10 minutes to create steam.
- As a ring loaf: roll one long rope, join it in a circle and bake 30 minutes.
Leer esta receta en español: Pan con Chicharrones Casero
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