Galleta Cuartel is a Paraguayan Hardtack bread that doesn't require many ingredients; this recipe is nearly identical to my Galleta Paraguaya recipe. However, this Paraguayan Galleta Cuartel uses less butter and yeast. As a result, it is ideal for survival situations or camping trips. It's also very cheap and easy to make.
What is Galleta Cuartel?
Paraguayan History tells us that Galleta Cuartel was a staple ''belly filler'' Hardtack bread for soldiers during the Chaco War in Paraguay. Made with almost no fat or yeast, it endures over time, although it becomes as hard as a stone.🤭 One time, a commander-in-chief complained, with a bit of humor, about the situation to his superior: "This Hardtack bread is good for the projectile.
I request intervention from that commando."😁🥖Although this bread has been known for a long time, it has become a prevalent form of food in Paraguay. However, over the years, the texture and the flavor of the Galleta Cuartel have been improved, turning into the perfect Galleta/Galleton. So, if you want to try this delicious bread, here's the recipe below. Serve them at breakfast with butter and dulce de leche or fruit preserves.😉
How to Make Galleta Cuartel
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 flour, salt, sugar, anise seeds, and yeast in a stand mixer bowl. Using the paddle attachment beats everything to combine.
Switch to the dough hook, add the warm water, and knead for about 2 -3 minutes; add the softened butter and continue kneading for 5- 7 minutes at low to medium speed until the dough comes together and you’ve reached smooth and elastic dough. (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. Next, lightly oil your hand 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 an unfloured 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; stretch until it is 1 inch thick using a rolling pin.
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 the other and cut 3 inches-long portions.
Place the cut-side-up bread portions on the prepared baking sheets, and press down slightly on each one. Let the rolls proof until twice the volume. Bake the Galleta Cuartel 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, let them get up to 205° F. Enjoy!
Related Recipes:
📖 Recipe
Easy Galleta Cuartel
Ingredients
- 400 ml warm water (120F-130F)
- 40 g sugar
- 15 g kosher salt
- 1 kg all-purpose flour
- 17 g instant dry yeast
- 50 g unsalted butter softened
- 1 tablespoon anise seeds
Instructions
- Lined with parchment paper or grease with butter (2) 18x13 inch baking sheets, set aside. In a stand mixer bowl, add the flour, salt, sugar, anise seeds, and yeast. Using the paddle attachment beats everything to combine.
- Switch to the dough hook, add the warm water and knead for about 2 -3 minutes; add the softened butter and continue kneading for 5- 7 minutes at low to medium speed until the dough comes together and you’ve reached smooth and elastic dough. (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. Next, lightly oil your hand 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 an unfloured 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 inch thick. 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.
- Place them cut-side up bread portions on the prepared baking sheets, and press down slightly on each one. Let the rolls proof until twice the volume. Bake the Galleta Cuartel 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, let them get up to 205° F. Enjoy!
Notes
- To store: Let it cool completely, then store it in an airtight container or plastic bag at room temperature for 3-4 days. If you want to store it for longer, you can freeze it for up to 3 months. To freeze, wrap the bread tightly in plastic wrap and then aluminum foil.
- To reheat: Preheat your oven to 350°F (175°C). Place the bread on a baking sheet and warm it in the oven for 5-10 minutes until heated. You can also reheat the bread in the microwave for about 10-15 seconds per slice, but remember that this may affect the texture of the bread. Be careful not to overheat the bread, or it may become tough or dry. Enjoy the Galleta Cuartel warm and fresh for the best taste and texture.
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.
