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