Galleta Paraguaya, also known as Galleton (not confused with Galleta Cuartel), is one of Paraguay's most common types of bread. It is typically eaten for breakfast or lunch and can be found at many street stands, bakeries, and food stalls. This traditional bread has many variants, depending on the region where it is prepared.
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What is Galleta?
"Galleta or Galleton" (Literally small bun or big bun) is a staple Paraguayan faintly sweet soft white bread roll made with just a few ingredients: wheat flour, salt, sugar, anise seeds, butter, and yeast. At first glance, a Galleta or Galleton might look like a Galleta Cuartel, round and smooth, discerning you by its shape. Still, if you look closely, a "Galleta or Galleton" will always look puffier and smoother than its brother, 😁 thanks to adding extra yeast, sugar, and butter to the basic Galleta Cuartel.
This makes the Galleta or Galleton exceptionally soft, fluffy, and more bread-y and creates a sweeter taste. So here's our recipe for you to try, which requires minimal effort to make and is the perfect addition to any meal!
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-purpose flour: Provides the structure for the bread by forming gluten when mixed with water and kneaded. It also contributes to the texture of the bread and helps it rise.
- Kosher salt: Enhances the bread dough's flavor and controls the yeast's fermentation process.
- Sugar: Provides food for the yeast, allowing it to grow and multiply. It also adds a hint of sweetness to the bread.
- Instant dry yeast: Ferments the sugar in the dough, producing carbon dioxide that causes the bread to rise and become fluffy.
- Butter: Adds richness and flavor to the bread dough, keeping it soft and moist.
- Anise seeds: Gives the bread a unique taste and aroma.
- Warm water: Activates the yeast and hydrates the dough, allowing the gluten to form and the dough to rise. The water should be warm but not too hot, as high temperatures can kill the yeast.
Tools you'll need
How to Make Galleta Paraguaya
Note: The full instructions are provided in the recipe card below.
Lined with parchment paper or grease with butter (2) 18x13 inch baking sheets, set aside. Add the sifted flour, salt sugar, anise seeds, and yeast to a stand mixer bowl. Using the paddle attachment beats everything to combine. Switch to the dough hook, add the 400ml warm water, and knead for about 2 minutes (add more water as needed to form a soft but workable dough). Add the butter and continue kneading at medium-low speed until the butter is completely incorporated and the dough is smooth and elastic.
(A kneading between 8 and 10 minutes is usually enough, although everything will depend on the flour you use). Lightly grease a large bowl with oil or nonstick spray. Lightly oil or wet your hands and transfer the dough to the prepared bowl, turning it to coat all sides in the oil. Cover with a cling wrap and allow the dough to rest in a relatively warm environment for 10 to 15 minutes. Turn the dough out onto a lightly floured surface. Place your hands flat on the dough base and gently push the dough apart to stretch it.
Divide it in half and work with one half at a time; using a rolling pin, stretch until it is 1.5 inches thick for Galleta or 2.5 inches wide for Galleton. For Galleta, cut into 3 strips about 10 inches long and 2 inches wide, then press slightly and shape into a cylinder.
Place each cylinder next to each other and cut 3 inches-long portions. Galleton cut into 2 strips about 10 inches long and 3 inches wide, then pressed slightly and shaped into a cylinder. Place each cylinder next to the other and cut 3-4 inches long portions, depending on how big you want the Galleton to be. Repeat the process with the remaining dough. Place them cut-side up on the prepared baking sheets, and press down slightly on each one.
Let the bread roll proof until twice the volume. Bake the bread rolls at 400 °F for 20 to 25 minutes or until golden brown and the internal temperature reaches 185 °F to 190 °F. If you like a harder crust on your bread rolls, let them get up to 205 °F. Enjoy! Pair with our Delicious Paraguayan Mate Cocido Quemado.
Substitutions
- All-purpose flour: You can substitute bread or whole wheat flour for all-purpose flour. Note that bread flour will produce a chewier texture, while whole wheat flour will produce denser bread.
- Kosher salt: You can use table salt or sea salt instead of kosher salt. Use less than the Amount specified in the recipe, as table salt is more concentrated.
- Sugar: You can substitute honey or maple syrup for sugar, but note that this will affect the flavor of the bread.
- Instant dry yeast: You can use active dry yeast instead of instant dry yeast, but you will need to proof it first in warm water and sugar before adding it to the dough.
- Butter: You can use margarine or vegetable shortening instead of butter, but note that this will affect the flavor of the bread.
- Anise seeds: If you don't have anise seeds, use fennel seeds or omit the seeds altogether.
Variations
- Cheese-filled Galleta: Add some grated cheese, such as mozzarella or cheddar, to the dough before shaping it into rolls.
- Sweet Galleta: Add some cinnamon and raisins to the dough to make a sweet version of the bread.
- Savory Galleta: Add chopped herbs, such as rosemary or thyme, to the dough to make a savory version of the bread.
- Garlic Galleta: Add minced garlic to the dough before shaping it into rolls to give it a garlicky flavor.
- Jalapeño Galleta: Add some chopped jalapeño peppers to the dough to give it a spicy kick.
- Whole Wheat Galleta: Substitute some or all of the all-purpose flour with whole wheat flour to make a healthier version of the bread.
How to Serve
- As a side to a meal: Serve warm Galleta Paraguaya with soups, stews, or grilled meats.
- For breakfast or brunch: Serve sliced Galleta Paraguaya with butter and jam or honey for a simple and satisfying breakfast.
- As a sandwich: Use Galleta Paraguaya as a base for sandwiches with fillings such as ham and cheese or turkey and avocado.
- With a spread or dip: Serve Galleta Paraguaya with spreads or dips such as hummus, guacamole, or cream cheese.
- For snacking: Enjoy Galleta Paraguaya as a snack or with coffee, tea, or hot chocolate.
- With traditional Paraguayan dishes: Galleta Paraguaya is often served alongside other traditional Paraguayan dishes such as sopa paraguaya (cornbread) or chipa (cheese bread).
How to Store & Re-Heat
To store: Allow the bread to cool completely before storing it in an airtight container or resealable plastic bag. It can be stored at room temperature for up to two days or in the refrigerator for up to a week.
To reheat: Preheat your oven to 350°F (175°C). Wrap the bread in aluminum foil and heat it in the oven for 10-15 minutes or until warm. Alternatively, microwave a slice of the bread for 10-15 seconds or until warm. Be careful not to overheat the bread, as this can cause it to become dry and hard.
Make-Ahead
You can prepare the dough 24 hours before storing it covered in the refrigerator until ready to shape and bake. Let the dough come to room temperature before shaping. You can shape the bread rolls in advance and store them covered in the refrigerator until ready to bake. Let the rolls come to room temperature and proof until doubled size before baking. You can bake the bread rolls in advance and store them in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. Reheat the bread rolls in the oven or microwave before serving.
How to Freeze
Allow the bread to cool completely before freezing. Wrap each bread roll tightly in plastic wrap, removing any excess air. Place the wrapped bread rolls in a resealable freezer bag or airtight container. Label the container with the date and contents. Place the container in the freezer and freeze for up to three months. To thaw the bread rolls, remove them from the freezer and let them thaw at room temperature for a few hours or overnight.
Alternatively, you can heat them in the oven directly from the freezer, wrapped in aluminum foil, at 350°F (175°C) for 15-20 minutes or until heated. By freezing Galleta Paraguaya, you can have freshly baked bread rolls on hand whenever needed. Just make sure to store them properly to maintain their texture and flavor.
Tips for Making The Best Galleta
- Use fresh ingredients: Use fresh flour and yeast for the best results. Expired or old ingredients can affect the texture and flavor of the bread.
- Knead the dough well: Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour and give the bread a good texture.
- Don't overproof the dough: Overproofing the dough can cause the bread to collapse and become dense. Watch the dough closely during the proofing stage and bake it as soon as it has doubled.
- Use a warm environment for proofing: A warm environment is essential for the bread to rise properly. Keep the dough in a warm place, such as a turned-off oven with the light on, or a warm, draft-free area in your kitchen.
- Use parchment paper or greased baking sheets: Lining your baking sheets with parchment paper or greasing them with butter will prevent the bread from sticking to the pan and make it easier to remove.
- Preheat your oven: Preheat your oven to the proper temperature before baking. This will ensure that the bread cooks evenly and has a crispy crust.
- Let the bread cool before slicing: Cool for a few minutes. This will help to set the crumb and prevent the bread from becoming too dense.
FAQ
What is the difference between Galleta Paraguaya and Galleta Cuartel?
Galleta Paraguaya is a slightly sweet, soft, and fluffy bread roll, while Galleta Cuartel is a plain, dense, and crunchy biscuit. They are two different types of baked goods and should not be confused with each other.
Can I use whole wheat flour instead of all-purpose flour?
You can use whole wheat flour instead of all-purpose flour, but remember that the bread may have a denser texture and a slightly different flavor.
Can I make Galleta Paraguaya without anise seeds?
You can make Galleta Paraguaya without anise seeds, but they add a unique flavor to the bread. You can substitute them with other spices, such as cinnamon or cardamom.
Can I use active dry yeast instead of instant dry yeast?
You can use active dry yeast instead of instant dry yeast, but you will need to activate it first by dissolving it in warm water with a bit of sugar before adding it to the dough.
Can I freeze Galleta Paraguaya after it has been baked?
You can freeze Galleta Paraguaya after it has been baked. Let it cool completely before wrapping it tightly in plastic wrap and placing it in a freezer bag or airtight container.
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Recipe
Easy Galleta Paraguaya
Tools
Ingredients
- 1 kg all-purpose flour sifted
- 20 g kosher salt
- 50 g sugar
- 17 g instant dry yeast
- 170 g unsalted or salted butter softened
- 10 g (1 heaping tablespoon) anise seeds
- 400 ml (approx.) warm water (120ºF-130ºF)
Instructions
- Lined with parchment paper or grease with butter (2) 18x13 inch baking sheets, set aside. Add the sifted flour, salt sugar, anise seeds, and yeast to a stand mixer bowl. Using the paddle attachment beats everything to combine. Switch to the dough hook, add the 400ml warm water, and knead for about 2 minutes (add more water as needed to form a soft but workable dough).
- Add the butter and continue kneading at medium-low speed until the butter is completely incorporated and the dough is smooth and elastic. (A kneading between 8 and 10 minutes is usually enough, although everything will depend on the flour you use).
- Lightly grease a large bowl with oil or nonstick spray. Lightly oil or wet your hands and transfer the dough to the prepared bowl, turning it to coat all sides in the oil. Cover with a cling wrap and allow the dough to rest in a relatively warm environment for about 10 to 15 minutes.
- Turn the dough out onto a lightly floured surface. Place your hands flat on the dough base and gently push the dough apart to stretch it. Divide it in half and work with one half at a time, using a rolling pin stretch until it is 1.5 inches thick for Galleta or 2.5 inches wide for Galleton.
- For Galleta, cut into 3 strips of about 10 inches long and 2 inches wide, then press slightly and shape into a cylinder. Place each cylinder next to each other and cut 3 inches long portions.
- Galleton cut into 2 strips of about 10 inches long and 3 inches wide, then press slightly and shape into a cylinder. Place each cylinder next to each other and cut 3-4 inches long portions, depending on how big you want the Galleton to be. Repeat the process with the remaining dough.
- Place them cut-side up on the prepared baking sheets, and press down slightly on each one. Let the bread roll proof until twice the volume. Bake the bread rolls at 400 °F for 20 to 25 minutes or until golden brown, and the internal temperature reaches 185° F to 190 °F. If you like a harder crust on your bread rolls, let them get up to 205 °F. Enjoy! Pair with our Delicious Paraguayan Mate Cocido Quemado.
Notes
- To store: Allow the bread to cool completely before storing it in an airtight container or resealable plastic bag. It can be stored at room temperature for up to two days or in the refrigerator for up to a week.
- To reheat: Preheat your oven to 350°F (175°C). Wrap the bread in aluminum foil and heat it in the oven for 10-15 minutes or until warm. Alternatively, microwave a slice of the bread for 10-15 seconds or until warm. Be careful not to overheat the bread, as this can cause it to become dry and hard.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.