Pan casero is the bread every Argentinian grandmother has in the oven on Sunday morning. Rustic, slightly chewy, a thick crust, a tight crumb. Simple enough to bake on a weekday. Forgiving enough to survive a distracted baker.
Pan casero ("homemade bread") is the workhorse bread of Argentinian home kitchens. Most households have a version of this recipe passed down from grandmother or mother. It is not trying to be artisan sourdough. It is not trying to be French baguette. It is daily bread, made without fuss.
The recipe is forgiving. Kneading by hand for 10 minutes is enough. A single 90-minute rise does the work. Baking in a hot oven gives the crust. The result is a dense but tender loaf, perfect for sandwiches, for dunking in soup, for toasting for breakfast with dulce de leche.
This recipe makes one large loaf. Double the recipe if your family goes through a loaf in one sitting.
For an asado, pan casero is essential. You need something to soak up the chorizo juices, to carry the chimichurri, to wrap around the provoleta. Bake this the morning of your asado.
Or pair with our empanadas for the starter.
Ingredients
For the bread
- 500 g plain flour (or bread flour for chewier loaf)
- 7 g dried yeast (1 sachet)
- 300 ml warm water
- 2 tsp salt
- 1 tsp sugar
- 2 tbsp olive oil
- Extra flour for dusting
Method
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Activate the yeast.
Combine warm water, sugar, and yeast in a small bowl. Let stand 5 minutes until foamy.
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Make the dough.
In a large bowl, combine flour and salt. Make a well. Pour in the yeast mixture and olive oil. Mix with your hands until a rough dough forms.
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Knead.
Turn out onto a floured surface and knead for 10 minutes until smooth, elastic, and slightly tacky. If too sticky, add flour a tablespoon at a time.
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First rise.
Place the dough in an oiled bowl, cover with a damp cloth, and leave in a warm spot for 90 minutes or until doubled in size.
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Shape.
Knock the risen dough back gently. Shape into a round loaf on a baking tray lined with paper. Dust the top with flour.
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Score.
Using a sharp knife or razor blade, score the top of the loaf with 3 or 4 deep cuts. This lets the bread expand evenly in the oven.
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Bake.
Preheat the oven to 220°C. Place a tray of hot water on the bottom rack (this creates steam for a better crust). Bake the loaf for 30 to 35 minutes until the crust is deeply golden and the bread sounds hollow when tapped on the bottom.
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Cool.
Let cool on a wire rack for at least 20 minutes before slicing. Cutting hot bread tears the crumb.
Chef's notes.
Water temperature matters. Too cold and the yeast will not activate. Too hot and it will die. Aim for 40°C (warm to the touch, not hot).
Steam creates a better crust. The tray of hot water in the bottom of the oven produces steam during the first few minutes of baking, which delays crust formation and lets the bread spring higher.
Score deeply. Shallow cuts do not let the bread expand properly. Score 1 cm deep in 3 to 4 lines.
Wait to cut. Hot bread continues to cook as it cools. Slicing immediately releases steam and produces gummy crumb. Minimum 20 minutes.
Frequently asked questions
Can I use instant yeast instead of dried yeast?
Yes. 7 g of dried yeast equals 5 g of instant yeast. Add instant yeast directly to the flour, skip the activation step. Everything else stays the same.
Why did my bread turn out dense?
Usually because the yeast did not activate properly (water was too hot or too cold), the rise was insufficient (dough did not double), or the flour absorbed too much liquid. Make sure the dough doubles before shaping.
Can I make pan casero in a bread machine?
Yes. Use the basic white bread setting, 500 g flour equivalent (some machines call it a 750 g loaf). Follow machine instructions for ingredient order.
How should I store pan casero?
Wrap in a clean tea towel and store at room temperature for up to 3 days. Refrigerating makes bread stale faster. For longer storage, slice and freeze.
Empanadas, the next course.
Fresh bread plus chimichurri plus our empanadas is the Argentinian starter in its simplest form. Delivered across Sydney.