Paraguayan Wheat Bread (chipa De Trigo)

Paraguayan Wheat Bread, also known as Chipa de Trigo, is a traditional bread from Paraguay. It is a delicious and easy-to-make bread that is perfect for breakfast or as a snack. This recipe yields a soft and slightly sweet bread that is perfect for pairing with coffee or tea.

Paraguayan Wheat Bread (chipa De Trigo)

Ingredients

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup butter, melted
  • 3 eggs
  • 1/2 cup milk
  • 1 tablespoon anise seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a baking sheet.
  2. In a large bowl, mix the flour, sugar, anise seeds, baking powder, and salt.
  3. In a separate bowl, beat the eggs and then add the melted butter and milk.
  4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
  5. Divide the dough into 12 equal portions and shape each portion into a ball.
  6. Place the dough balls on the prepared baking sheet and bake for 25 minutes, or until the bread is golden brown.
  7. Remove from the oven and let the bread cool before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
25g
Protein
3g
Fat
4g

Supplies

Baking sheet

Tools

Oven Bowl Mixing spoon

Serving suggestions

Serve the Paraguayan Wheat Bread warm with a cup of coffee or tea.

Tips & tricks

For a variation, you can add grated cheese to the dough for a savory twist.

Cost

$8