Thursday, August 18, 2011

Panes Relleno - Stuffed Breads

Our baking journey continues!

The wonderful thing about the following recipe is it can make the perfect bread rolls...or taken one step further makes wonderful stuffed bread dishes!  You can really mix the stuffings, making them exclusively vegetarian or adding meats. This is so versatile - you can make small individual stuffed rolls or larger rolls which feed a family! Either way - they are delicious!

Panes Relleno









For bread:

  • 1kg  '00' plain flour
  • 50grams wet (fresh) yeast
  • 2 teaspoons of sugar
  • 20grams of salt
  • 4 teaspoons of canola oil
  • 1litre of warm water
  • 1litre of milk

Filling:

  • Chicken 
  • Pancetta
  • Mushrooms (cooked)
  • Spring onions  
  • Avocado
  • Cheese Cubes - tasty and mozzarella.



Grab a large bowl!  Sift the flour into the bowl and make a crater in the middle.  Place the wet yeast in the middle and add a couple of teaspoons of sugar to activate.  (For the water needed for the yeast use from the 1 litre of warm water you have set aside).  Add the salt, remembering not to place it into the yeast directly.  Add the 4 teaspoons of canola oil.

Start to slowly mix the dough and knead in the bowl.  Add the water and milk slowly - always adding 1 part water to 1 part milk equally and alternate.  Keep adding liquid until the dough is formed and nice and moist.

Knead the dough, pushing out with your palm and stretching out before folding back in.  Do this for a good 5mins.

Place in a bowl and let the dough rise for 2 hours.  Once it has risen take a portion (1/4) to make the pan relleno.  The dough will be full of air so gently poke the dough with your fingers and stretch out ready for the filling.

**If you wanted to make bread rolls you can take a small amount of dough and shape into a bread roll size and place in the oven!  You can also add sesame seeds or other grains for the top of the bread.

For the filling:
Place the spring onion in a pan with a teaspoon of oil.  Add the chicken and pancetta.  Once cooked let it cool down ready for when you need the filling.

Stretch out the dough into a rectangular shape.  In the middle place the cheese cubes.  Leave a good 3-4 cms on either side.  Put the cooled filling in the middle, adding the avocado and cooked mushrooms.

To fold the relleno.  Take one side and stretch over to the other side of the pan relleno.  Press down on the side gently with your fingers.  Then take that side and stretch over to the opposite side again.  Press the end with your fingers.  Flip the roll over.  Flatten the ends and fold underneath.  Pinch the ends to close.  Leave to rest 20mins putting into the oven.

Put a bit of flour on a baking tray.  The pan will grow so don't place in a tight tray - leave some room on all sides.  Place in a pre-heated oven 200 degrees.  Cook until the bread is brown and well cooked through 20mins or so.

Other fillings you can think about:

  • Sundried tomatoes
  • black olives
  • onions
  • Ham cut in cubes
  • Baby Spinach
  • Boiled egg
On it's own or with a nice salad, slice into 2-3cm slices and serve warm ... great as left overs!!

You can see the live recipe on Cocina de Mama's YouTube Channel.

Cocinar, comer y ser feliz!
Leticia



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