25.7.14

Southern Baking // Chilean Bread // Hallullas

Hallullas recipe
Probably one of my favorite foods would be Bread - is something that I deeply enjoy! Growing up we often made bread in our home. My father was a great baker and he would make the most heartwarming bread. We planted ourselves next to the oven anxiously waiting for the bread to bake!  
Thankfully I am married to someone that loves bread as much as I do! And he makes the most delightful homemade Chilean Bread. That said, I think, after this confession he should reward me and may be make some more this weekend too, no?


Well last weekend was so cool that we decided to advantage of it and make some good South American baking.



// In my heart baking has a meaning... it means ''happy family togetherness''


HAVE A GREAT WEEKEND! 






{Hallullas}
Chilean Bread Recipe
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Hallullas are made with lard but we use butter instead. You can replace the butter for lard if you'd like. This is according to your taste. Using lard would make the texture of this bread even more tender.


500 gr. Plain Flour/ All purpose flour
275 ml. lukewarm water
1 x 8 gr. sachet of Instant Dry Yes 
2 tsp. Salt
1 tsp. sugar
80 gr. unsalted butter, at room temperature 


Preparation:
Dissolve yeast and sugar in the lukewarm water. Set aside. In a medium bowl / or standing mixing bowl add flour and salt. Start pouring the water into the flour and knead until is combined. Then add the butter / or lard, knead the dough until soft and smooth.Cover and let the dough rest (in a warm place) for 15- 20 minutes.Roll the dough in a rectangular shape until is about 1.5 cm. thick.
When ready cut the dough into circles ( about 11 cm. diameter/ a size of a small cup). Cover and let rise for another 15 minutes. In the meantime preheat oven at 200C/390F. Bake for about 20 minutes or until the bread have risen and is lightly golden. Serve warm with ham, cheese or spread avocado on top! Delightful!

South American Bread, Hallullas, Chilean Bread, Delight, Homemade, Copyright @ aldentegourmet blog