Pan de cazuela is a rustic Colombian bread baked in a clay pot or Dutch oven, giving it a thick, golden crust and a soft, tender crumb. It’s made with a simple yeast dough enriched with butter and a touch of sugar, and it’s surprisingly easy to pull off at home. The pot traps steam during baking, which creates a bakery-style crust without any special equipment.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 2 ¼ teaspoons (7 g) active dry yeast (one packet)
- 1 ½ cups (355 ml) warm water (105–115°F / 40–46°C)
- 2 tablespoons (25 g) granulated sugar
- 1 ½ teaspoons (9 g) fine salt
- 2 tablespoons (28 g) unsalted butter, melted, plus more for greasing
- 1 tablespoon olive oil (for the bowl)
Instructions
- In a small bowl, dissolve the yeast and sugar in the warm water. Let sit for 5–10 minutes until frothy. If it doesn’t foam, your yeast may be dead—start over.
- In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture and the melted butter.
- Stir with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic. The dough should be soft but not sticky; add a little flour if needed.
- Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and shape it into a round loaf. Place it on a piece of parchment paper, cover loosely with a cloth, and let rest for 15 minutes while the oven preheats.
- Place a heavy lidded pot (cast iron, Dutch oven, or clay cazuela) with its lid into the oven. Preheat the oven to 450°F (230°C) for 30 minutes so the pot gets very hot.
- Carefully remove the hot pot from the oven. Using the parchment paper, lower the dough into the pot. Score the top with a sharp knife (a shallow X or diagonal slashes).
- Cover with the lid and bake for 30 minutes. Then remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown and the internal temperature reaches 200–210°F (93–99°C) if you want to check.
- Remove the bread from the pot and let cool on a wire rack for at least 20 minutes before slicing. This allows the crumb to set.
Tips
- Use a heavy pot: A cast-iron Dutch oven or a clay cazuela works best. If you don’t have one, you can bake the bread on a baking sheet, but the crust will be softer and less crackly.
- Check your yeast: If your yeast doesn’t foam in step 1, it’s likely expired or the water was too hot. Use a thermometer to ensure the water is between 105°F and 115°F (40–46°C).
- Don’t skip the rest: The 15-minute rest after shaping helps the dough relax, making it easier to score and preventing it from tearing in the oven.
- Substitution: You can replace up to 1 cup (125 g) of the all-purpose flour with whole wheat flour for a nuttier flavor, but the bread will be denser.
Serving Suggestions
Pan de cazuela is wonderful warm with butter and jam for breakfast, or alongside soups and stews. It also makes great sandwiches—try it with roasted chicken or avocado and cheese. In Colombia, it’s often served with hot chocolate or coffee.
Variations
- Cheese bread: Fold in 1 cup (120 g) of shredded mozzarella or queso fresco and 1 teaspoon of dried oregano before shaping.
- Herb bread: Add 1 tablespoon of fresh rosemary or thyme and 2 cloves of minced garlic to the flour in step 2.
- Sweet version: Increase the sugar to 4 tablespoons (50 g) and add 1 teaspoon of anise seeds or orange zest for a sweeter, aromatic loaf.
Storage and Reheating
Store the bread in a paper bag at room temperature for up to 2 days, or in a plastic bag for up to 4 days (the crust will soften). For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, place slices or the whole loaf in a 350°F (175°C) oven for 5–10 minutes until warm and crusty. Avoid microwaving, as it makes the bread rubbery.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (2 ¼ teaspoons). You can skip the proofing step and mix it directly with the flour, but add the water and butter as directed. You may need to let the dough rise a bit longer if the room is cool.
Why is my bread dense and heavy? This usually happens if the dough wasn’t kneaded enough (so gluten didn’t develop) or if it didn’t rise long enough. Make sure your yeast is fresh and give it the full hour to double.
Can I make this without a pot? Yes, place the dough on a parchment-lined baking sheet and bake at 425°F (220°C) for 25–30 minutes. The crust will be thinner and less crackly, but it will still taste great.
How do I know when the bread is done? The crust should be deep golden brown and the loaf should sound hollow when tapped on the bottom. For accuracy, you can use an instant-read thermometer—the center should read 200–210°F (93–99°C).
Can I add whole wheat flour? Yes, but start by replacing only 1 cup (125 g) of the all-purpose flour. Whole wheat absorbs more water, so you may need to add an extra 1–2 tablespoons of water if the dough feels too stiff.
Why does my dough stick to the pot? Make sure to use parchment paper. If you don’t have parchment, grease the pot generously with butter or oil before placing the dough inside.
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