Pan de cazuela is a rustic, slightly sweet bread from Oaxaca, Mexico, baked in a clay or metal pot (cazuela) that gives it a golden, crackly crust and a soft, tender crumb. This version uses simple pantry ingredients and a traditional technique of baking the dough in a covered pot, which traps steam and mimics a steam-injected oven. The result is a beautifully domed loaf with a deep, toasty flavor—perfect for sopping up mole or enjoying with coffee.
Ingredients
- 3 cups (390 g) all-purpose flour, plus more for dusting
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1/2 cup (120 ml) warm water (110°F / 43°C)
- 1/2 cup (120 ml) whole milk, at room temperature
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 1 large egg, at room temperature
- 1 tsp salt
- 1/2 tsp anise seeds (optional)
- 1 tbsp vegetable oil, for greasing the bowl
- 1 tbsp sesame seeds, for topping (optional)
Instructions
- In a small bowl, dissolve the yeast in the warm water with a pinch of sugar. Let stand for 5–10 minutes until frothy.
- In a large mixing bowl, whisk together the flour, remaining sugar, salt, and anise seeds (if using).
- Add the yeast mixture, milk, melted butter, and egg to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. If the dough is too sticky, add flour 1 tablespoon at a time.
- Place the dough in a greased bowl, cover with a damp cloth, 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 the loaf loosely with the damp cloth and let it rest for 20 minutes while you preheat the oven to 400°F (200°C). Place a covered cast-iron pot or Dutch oven (about 5-quart capacity) in the oven to heat.
- Carefully remove the hot pot from the oven. Using the parchment paper, lift the dough and lower it into the pot. Score the top with a sharp knife in a cross pattern, and sprinkle with sesame seeds if desired.
- Cover the pot with its lid and bake for 25 minutes. Then remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown and the internal temperature reaches 190°F (88°C) (if you have a thermometer).
- Remove the bread from the pot and let it cool on a wire rack for at least 20 minutes before slicing.
Tips
- Substitutions: No anise seeds? Omit them or use 1/4 tsp fennel seeds. You can replace the whole milk with any milk alternative, but the bread will be slightly less rich.
- Pot alternatives: If you don’t have a cast-iron pot, use any oven-safe covered pot (like a ceramic casserole) or a heavy baking sheet with a metal bowl inverted over the loaf. The key is trapping steam.
- Common mistake: Don’t skip the preheating of the pot—it’s essential for a good crust. Also, be careful when removing the hot lid; the steam is very hot.
- Storage: This bread is best the day it’s made. If it gets stale, refresh it in the oven for 5 minutes at 350°F (175°C).
Serving Suggestions
Serve pan de cazuela warm with butter and honey, or alongside savory dishes like mole negro, tlayudas, or a simple bowl of black bean soup. It also makes excellent French toast or bread pudding the next day.
Variations
- Sweet version: Add 1/2 cup (60 g) of raisins or chopped pecans to the dough along with the dry ingredients.
- Cheese filling: After the first rise, flatten the dough, place a few cubes of Oaxaca cheese or mozzarella in the center, and shape into a ball before the second rise.
- Whole wheat: Replace half the all-purpose flour with whole wheat flour; you may need to add 1–2 tablespoons more milk.
Storage and Reheating
Store the bread in a paper bag at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw at room temperature and warm in a 350°F (175°C) oven for 5–7 minutes to restore the crust.
Frequently Asked Questions
Can I make this bread without a pot? Yes, you can bake it on a baking sheet, but the crust will be less crispy. To mimic the pot effect, place a metal bowl over the loaf for the first 25 minutes, then remove it.
Why didn’t my bread rise? The yeast may have been too old, or the water was too hot (over 120°F/49°C) and killed the yeast. Check the expiration date and use a thermometer to ensure the water is warm, not hot.
Can I use instant yeast instead of active dry? Yes, use the same amount. Mix it directly with the flour, and skip the proofing step. You may need to add a little extra liquid.
Why is my crust pale? If you didn’t bake uncovered long enough, or the oven temperature is off. Ensure the oven is fully preheated and bake until the crust is deeply golden.
Can I add more sugar to make it sweeter? Yes, you can increase the sugar to 1/3 cup (65 g), but note that too much sugar can slow yeast activity, so allow more time for rising.
Is this bread vegan? No, as written it contains butter and egg. To make it vegan, use plant-based butter and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
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