My Argentine Feast – Part 1 – Cremona Bread

I made the things I can make ahead of time yesterday, such as my Cremona bread, the empanadas (they still need to be fried), and my chimichurri sauce. Everything else will be made today.

My friend Priscilla, is Argentine/Italian. She is actually in Argentina right now too. She has approved of my Argentine menu and has given it two thumbs up. But then, she did give me the cookbook, Seven Fires, by Francis Mallman, and my recipes all came from there. The name Seven Fires comes from the seven different types of “fires” used in Argentine cooking.

I am always making and trying out new things, new recipes and new learning techniques. As you know, I love to make bread, but there are so many different kinds of breads to be made. So I try them out one at a time. A new bread for me was my Cremona bread, also known as pan de Cremona. Mine didn’t come out exactly as it was supposed to, but not bad for a first attempt. This just means I need more practice, and need to make more. 🙂 This is my version.

This is how it is supposed to look. Oh well. Next time. 🙂

Cremona bread is an Italian bread, and most of the Argentine population is of Italian descent. The city of Cremona is known for being the home of the Stradivarious violin, since it was the home of Stradivari, the creator. It is also known for its bread. The Cremona bread traveled to Argentina with the Italians, when the Italians flocked to Argentina between 1870 and 1960 to escape economic hardship and the devastation of both world wars and they brought the Cremona with them. This bread is popular in Argentina – probably even more so than in Italy. The fringed horseshoe shape looks cool – great for feeding a crowd.

Cremona Bread

As with so many other delicious breads from around the world, it is made with simple ingredients. What makes it so special are the love and techniques used to make it. From start to finish, this bread takes about 4 hours to make.

Originally it was made with lard, but I used butter instead. Next time, I will use garlic butter too.

2 1/4 tsp dry active yeast

1 1/4-1 3/4 cups water, as needed

4 cups flour

1 TBSP coarse salt

1 TBSP olive oil

6 TBSP melted butter

Dissolve the yeast in the water and whisk together. Let set for about 5-10 minutes. Mix in the olive oil

Combine the yeast and salt in a mixer, then add the yeast mixture and mix together, starting with the paddle attachment and mix just until blended.

Switch to the dough hook and mix again at low-medium speed for about 5 minutes, or until the dough is smooth and elastic.

Shape the dough into a round ball and dust with flour. Cover and let rise for an hour, or until it doubles in size.

Roll the dough into a rectangle about 24 inches long and 8 inches wide and about 1/4 inch thick.

Brush the melted butter on the dough, then fold the shorter, wide sides into the middle, flip the dough, and repeat. You want two folds. It is similar to making puff pastry. Let it rise again for about 30 minutes.

Roll it into a rectangle and brush with the melted butter again. Then fold the dough over lengthwise, leaving about 1/2 inch of the bottom half exposed

With a sharp knife, cut slices all along the edge, making fringe or fingers.

Bring the edges together to make a flat circle. I think my problem was then I made it into a circle, like the recipe said to do, rather than making into a semi -circle. See, once again, I followed the directions, and it didn’t turn out. 🙂

Cover and let rise again for about 45 minutes. Preheat the oven (or horno) to 400*F or 200*C. Brush with more melted butter, if you like, and bake for about 30-40 minutes, or until it is golden brown and crisp.

I will reheat it again right before serving, so it it will be nice and hot. I did take a little sample. It is very good. !Disfruta! 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.