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Pan casero (homemade bread): recipe illustration
Breakfast

Pan casero (homemade bread)

A small, soft round bread with a lightly sweet crumb and a golden top. It's the breakfast and snack bread in Honduran homes, often enjoyed with coffee or crema.

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Ingredients

Ingredients

Dorure

Spices & seasoning

Optional extras

On the side

Nutrition facts

652 kcal per serving

Protein
22.7 g
Carbohydrates
101.5 g
of which sugars
18.4 g
Fat
15.4 g
Fiber
4.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a large bowl, mix the flour, yeast, sugar and salt.
  2. Add the soft butter and rub between your fingers until the texture is sandy.
  3. Add the egg, then gradually pour in the warm milk while kneading until you have a soft, non-sticky dough.
  4. Knead for another 8 to 10 minutes, then cover and let rise for 1 hour somewhere warm, until doubled in size.
  5. Punch down the dough, divide it into 12 small balls and place them on a buttered tray, spaced apart.
  6. Cover again and let rest for 30 minutes.
  7. Brush the rolls with the beaten egg yolk mixed with milk.
  8. Bake at 180 °C for 18 to 20 minutes, until well golden and they sound hollow when tapped.

Variations and tips

Pan dulce. Add 50 g of raisins and a pinch of cinnamon to the dough for a more fragrant version.

With what you can find here. Fresh yeast can replace dry yeast: use 15 g dissolved in the warm milk.

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Original Ecomely recipe.