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 crunchy crust; specially made to prepare this popular Mexican snack filled with potatoes and chorizo, bathed 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 viceregal period. Don’t hesitate any longer, make this preparation and impress everyone by baking the pambazo bread that will surprise all your guests during these national festivities. 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, for rolling out
Preparation
40 mins
20 mins
Low
  • Preheat the oven to 180°C.
  • Add the flour, yeast, sugar, and vegetable shortening to the mixer, gradually add the water until it forms a dough, knead with the dough hook until it stretches and forms a transparent window.
  • On a floured surface, knead with your hands 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 scraper, portion the dough into balls of approximately 40 grams, roll them, and place them on a greased baking sheet. Slightly flatten with your hands and let them ferment again until they double in size and have a very light consistency and don’t weigh much.
  • Bake for 20 minutes until a hard crust forms, remove from the oven and cool.

Nutritional Information

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