Bread for Pambazo

Deborah Dana
Learn how to make the traditional bread for pambazo. A bread made from wheat flour with a soft consistency and a crispy crust; made especially to prepare this popular Mexican snack filled with potato and chorizo, drenched in a guajillo chili sauce and fried. Thanks to this bread, the dish acquired its popular name, as it was known as pan basso during the colonial period. Don't hesitate any longer, make this preparation and shine by baking the pambazo bread that will surprise all your guests during these patriotic celebrations. You will be famous for cooking all the elements of the recipe.
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Ingredients
10
Servings
  • 1/2 kilos wheat flour
  • 11 grams yeast, dry
  • 45 grams granulated sugar
  • 55 grams vegetable shortening
  • water
  • 1 teaspoon salt
  • wheat flour, to roll out
Preparation
40 mins
20 mins
Low
  • Preheat the oven to 180° C
  • Add flour, yeast, sugar, and vegetable shortening to the mixer, gradually add water until a dough forms, and knead with the hook until it stretches and makes a transparent window.
  • On a floured surface, knead by hand and form a homogeneous dough, place it in a greased mold, cover with a damp cloth or non-stick plastic, and let it ferment until it doubles in size.
  • With the help of a dough cutter, portion the dough into balls of approximately 40 grams, shape them and arrange them on a greased baking sheet. Flatten slightly with your hands and let them ferment again until they double in size and have a very light consistency and are not heavy.
  • Bake for 20 minutes until a hard crust forms, remove from the oven and let cool.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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