← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 500 g plain or bread flour, plus extra for kneading
• 7 g fast-action dried yeast (1 sachet)
• 1 tsp Sugar
• 1½ tsp Salt
• 280 ml lukewarm water (about 37°C)
• 30 g Butter, melted and cooled (or lard or oil)

Method

1. Mix the flour, yeast, sugar and salt in a large bowl. Pour in the water and butter and stir to a shaggy dough.
2. Knead on a lightly floured surface for 10 min, until smooth and springy (the name means kneaded bread, so don’t skimp). Cover and leave somewhere warm for 1 hour, until doubled.
3. Knock back the dough, divide it into 12 pieces and roll each into a ball. Flatten them into 1.5 cm thick rounds on a lined baking tray and prick each 3 times with a fork.
4. Cover and rise again for 15 min. Meanwhile, heat the oven to 200°C (400°F).
5. Bake for 20–25 min, until pale golden and hollow-sounding when tapped underneath. Cool under a tea towel to keep the crust soft.

Tips

• Use oil instead of butter and it becomes vegan; lard makes it no longer vegetarian.
• Split warm rolls and fill with avocado and salt for the classic Chilean onces.

Sources

Written in our own words after cross-checking these recipes:

Cocina Chilena (Pilar Hernández) 196 flavors