como hacer pan blanco tradisional Dominicano

Add 300 ml of water to a bowl at room temperature.

Mix in 1 tablespoon of sugar, 1/2 tablespoon of salt, and 1 tablespoon of dry yeast.

Knead the mixture for 15 to 20 minutes until well combined.

Let the dough rest for 45 minutes to rise.

After resting, add an additional 25 ml of water to make a total of 375 ml and incorporate 15 g of vegetable shortening.

Knead the dough for another 15 minutes until the texture is smooth and firm.

Let the dough rest for 30 minutes to rise again.

Divide the dough into six equal pieces, allowing them to rest for 10 to 15 minutes.

Shape each piece by rolling from the middle to the ends, forming a bolillo.

Dust the shaped dough with flour to prevent sticking and place them on a baking tray.

Cover the dough and let it rise until doubled in size.

Preheat the oven to 400°F (220°C).

Bake the bolillos for about 30 minutes until golden brown.

Equipment Needed

Spice Level:

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