We Colombians loved our parva (baked goods). We have panaderías (bakeries) on every neighborhood corner that sell a variety of savory and sweet breads, cakes, pastries and cookies.
Pan Trenza (Braided Bread)
Ingredients
- 3 ½ cups of all-purpose flour
- 2 tablespoons of sugar
- ½ tablespoon of salt
- 1 packet rapid rise yeast
- ¼ cup of vegetable oil + plus more to grease the bowl
- ¾ cup of luke warm water
- 3 eggs at room temperature
- 2 tablespoons parmesan cheese or sesame seeds optional
Instructions
- Sift 3 cups of flour, sugar, salt, and yeast into a large mixing bowl.
- Add oil, water, and 2 eggs into the bowl.
- Mix until everything is combined. Transfer the dough onto a lightly floured kitchen counter and knead with your hands for about 15 minutes.
- Grease a large bowl with vegetable oil. Place the dough seam side down into the greased bowl. Let it sit in a warmer part of your house for one and a half hours. It will double in size.
- Right before braiding, preheat the oven to 350 F.
- Punch down the dough and divide the piece into 3 equal pieces. Roll each piece into a long strand.
- Lay the strands vertically on the counter. Pinch them together at the top and start braiding. Start at the further most right and take it over two strands. Then take the second furthest strand to the left and place it all the way over to the right. Repeat the same process until the end.
- Tuck the ends underneath the loaf and place it on a baking sheet lined with parchment paper.
- Brush the top with the remaining beaten egg and sprinkle with parmesan cheese or sesame seeds. Let it rise in the kitchen for 30 minutes.
- Bake for 30-35 minutes or until the top is golden brown. Remove it from the oven and let it cool.
Pan Trenza (Braided Bread) is very popular in Colombia and has been on my list of recipes to make for years and I really wish I had made it sooner. I honestly had no idea how relatively simple this bread is to make, so there’s no excuse not to throw a loaf together right this minute.
Some bakers like to sprinkle sesame seeds or parmesan cheese on top for flavor or add raisins to the dough. I made mine with parmesan cheese on top and my Pan Trenza turned out just as good as I hoped it would, perhaps even better! Be sure to put it on your to-bake list.
Buen provecho!
Jenny
Gracias Erika!!! Voy a intentarlo! he esperado tener la receta del pan colombiano por mucho tiempo y tu receta se ve facil y ademas.... el pan se ve delicioso. Gracias por tu pagina, es genial!!!
Adriana Gutiérrez
It looks delicious Erica! Now, is there any chance you can find a recipe for Mojicones, sweet rolls with a sugar topping?
Erica Dinho
Here is the recipe: https://www.mycolombianrecipes.com/mojicones-o-pan-mojicon-colombian-sweet-rolls/
Yve
Hola Erica, se puede congelar la masa para usarla después?
Erica Dinho
Siempre lo hago el mismo día, pero puedes tratar.
Anonymous
Gracias, te dejo saber si resulta.
Yve
Gracias, te dejo saber si resulta.
renee lalane
Great photography and the bread looks wonderful!
Dianna
Erica, do you add the dry yeast packet to the flour or do you have to let the yeast rise with warm water first, THEN add to the dry flour mixture?
Thanks!
Erica Dinho
I used rapid rise yeast. When you use this kind of yeast you don't have to dissolve the yeast in water. Basically, this is a dump-it-in-a-mixing bowl kind of recipe.
grace
this looks beautiful on the inside and out! what a soft, lovely loaf of bread. 🙂
EVelyne@cheapethniceatz
Gorgeous looking bread Erika, would love to have a bite. Looks really pretty.
gloria rendon
hoy hice la receta esta super facil y queda delicioso.
Carolina
Hola, cuantos gramos tiene el sobre de levadura que usas? Extraño mucho los panes colombianos y quiero hacerlo ya!! Gracias!
Erica Dinho
1/4 oz.
Joanna Bernadin
Okay originally made this for my boyfriend but with the bread aroma I just had to eat a slice. Ok TWO hehe. It was so good! This will be my go-to recipe. So easy to make. Thank you erica.
zaira pineda
hello for my is better to say how many grams is more perfect, no ref cups thanks
María Belisario
Hermoso PAN, dorado y se aprecia húmedo por dentro,gracias por la receta voy a ponerla en práctica y mis felicitaciones
Robert Arango
I made this recipe twice. Both times it came out absolutely delicious - everyone loved it! So reminded me of the bread we ate in Medellin. Thanks.
Elizabeth
Hola! Me encantan todo tipo de panes pero en especial los colombianos, De casualidad encontré este website y ya he hecho varias recetas tuyas. Todo me ha quedado muy rico, gracias por las recetas!
Paola
No encuentro levadura instantánea en paquete solo levadura normal en tarro , me puede decir como tendría que hacer en este caso para hacer el pan trenza?
Gracias por todas las deliciosas recetas!!!!
Juan Camilo
De mis panes favoritos cuando era niño y vivía en Colombia.
Gracias por permitir recrearlo tan lejos.
¡Maravilloso site!
Juan Yanez
Hoy estoy haciendo esta receta. Les contare despues como salio.
Martha
Made this bread today, it turned out a little dry. It was quite wet to handle so I had to use more flour to be able to knead, could this be the reason?