Telera
The ultimate comfort food, Telera is a delicious Dominican bread with a fluffy interior and a golden crust. Perfect for any occasion, this recipe is an easy way to bring a taste of tradition to your table. Enjoy warm with butter or create tasty sandwiches!
Equipment
- Frying Pan
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 cups all-purpose or bread flour plus a bit extra to work
- 2 teaspoons sugar granulated, white
- 1 teaspoon salt
- 1 teaspoon instant yeast
- ¼ teaspoon bija (annato, achiote) powder (optional)
- ¼ cup cold water
- 4 tablespoons cold milk
- 1 egg
- ¼ cup salted butter at room temperature
- ¼ teaspoon ground sweet aniseed
Instructions
- In the bowl of a stand mixer, combine flour, salt, sugar, instant yeast, egg, water, and milk. Mix on low speed until the ingredients come together. This might take about two minutes. You want everything well combined and starting to form a dough.
- Once the mixture is combined, increase the speed to medium and knead for about five minutes. Watch for a smooth texture to develop; the dough should be elastic and slightly sticky. If it feels too dry, you can add a tablespoon of water.
- Now, add the butter to the mixer bowl and knead for an additional five minutes. You may need to scrape down the sides halfway through to ensure all ingredients mix well. The dough should become shiny and soft.
- Cover the bowl with a clean kitchen towel and let it rest for one minute. This short rest allows the gluten to relax, making it easier to shape later.
- After a minute, perform the gluten test. Moisten your fingers and stretch a small piece of dough. If it becomes translucent without breaking, it’s ready. If not, knead for another five minutes.
- Once ready, spread the dough out slightly and scatter the aniseed on top. Fold it a few times to incorporate the spice evenly throughout the dough.
- Form the dough into a ball and place it in a greased bowl. Cover it again and let it rest in the refrigerator for one hour. This step allows the dough to chill and develop more flavor.
- After an hour, remove the dough from the refrigerator. Lightly flour your countertop and place the dough on it. Using a rolling pin, stretch it into a rectangle, about half an inch thick.
- Next, roll the edges of the rectangle on the longer side to form two cylinders. One cylinder should be slightly larger than the other. This shape is traditional for the Telera.
- Place the rolled dough on a baking tray lined with parchment paper or a silicone liner. Position the opening of the cylinders facing down to prevent them from unrolling.
- Cover the dough with plastic wrap or a clean towel and let it rise for about 45 minutes to one hour, or until it has doubled in size. Keep an eye on it; the dough should look puffy.
- Preheat your oven to 400°F (200°C). After 10 minutes, reduce the temperature to 375°F (190°C).
- Using another baking sheet, carefully flip the dough so that the rolled side is facing up. Place it immediately into the oven.
- Bake for 20 to 30 minutes, until the Telera turns golden brown. For the perfect bake, check the internal temperature; it should be between 180°F to 190°F (82°C to 88°C).
- Once baked, remove from the oven and place it on a cooling rack. Allow it to cool completely before slicing. Waiting will ensure the interior sets beautifully, making it easier to cut.
Notes
- Tip 1: If the dough feels too dry, you may need to add more liquid during the mixing process.
- Tip 2: Be patient during the resting and rising times for the best flavor and texture.
- Tip 3: If you have an induction oven, keep the fan off or lower the temperature.
- Tip 4: Kneading by hand may be harder, but incorporating the butter will ease the process later.
- Tip 5: Enjoy this bread fresh for the best taste, but it can be stored for a few days.