Easy Galleta Paraguaya

Camila Benitez

Galleta Paraguaya, also known as Galleton (not confused with Galleta Cuartel), is one of Paraguay's most common types of bread. It is typically eaten for breakfast or lunch and can be found at many street stands, bakeries, and food stalls. This traditional bread has many variants, depending on the region where it is prepared.

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Prep Time 15

Cook Time 25

Resting Time 15

Total Time 55

Course Side Dish

Cuisine Paraguayan

Servings Galleta Paraguaya

Tools

Ingredients

▢ 1 kg all-purpose flour sifted
▢ 20 g kosher salt
▢ 50 g sugar
▢ 17 g instant dry yeast
▢ 170 g unsalted or salted butter softened
▢ 10 g (1 heaping tablespoon) anise seeds
▢ 400 ml (approx.) warm water (120ºF-130ºF)

Instructions

Lined with parchment paper or grease with butter (2) 18x13 inch baking sheets, set aside. Add the sifted flour, salt sugar, anise seeds, and yeast to a stand mixer bowl. Using the paddle attachment beats everything to combine. Switch to the dough hook, add the 400ml warm water, and knead for about 2 minutes (add more water as needed to form a soft but workable dough).
Add the butter and continue kneading at medium-low speed until the butter is completely incorporated and the dough is smooth and elastic. (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. Lightly oil or wet your hands 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 a lightly floured 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 1.5 inches thick for Galleta or 2.5 inches wide for Galleton.
For Galleta, 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.
Galleton cut into 2 strips of about 10 inches long and 3 inches wide, then press slightly and shape into a cylinder. Place each cylinder next to each other and cut 3-4 inches long portions, depending on how big you want the Galleton to be. Repeat the process with the remaining dough.
Place them cut-side up on the prepared baking sheets, and press down slightly on each one. Let the bread roll proof until twice the volume. Bake the bread rolls 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 rolls, let them get up to 205 °F. Enjoy! Pair with our Delicious Paraguayan Mate Cocido Quemado.

Notes

How to Store & Re-Heat

To store: Allow the bread to cool completely before storing it in an airtight container or resealable plastic bag. It can be stored at room temperature for up to two days or in the refrigerator for up to a week.
To reheat: Preheat your oven to 350°F (175°C). Wrap the bread in aluminum foil and heat it in the oven for 10-15 minutes or until warm. Alternatively, microwave a slice of the bread for 10-15 seconds or until warm. Be careful not to overheat the bread, as this can cause it to become dry and hard.

Make-Ahead

You can prepare the dough up to 24 hours in advance and store it covered in the refrigerator until ready to shape and bake. Let the dough come to room temperature before shaping. You can shape the bread rolls in advance and store them covered in the refrigerator until ready to bake. Let the rolls come to room temperature and proof until doubled in size before baking. You can bake the bread rolls in advance and store them in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. Reheat the bread rolls in the oven or microwave before serving.

How to Freeze

Allow the bread to cool completely before freezing. Wrap each bread roll tightly in plastic wrap, removing any excess air. Place the wrapped bread rolls in a resealable freezer bag or airtight container. Label the container with the date and contents. Place the container in the freezer and freeze for up to three months. To thaw the bread rolls, remove them from the freezer and let them thaw at room temperature for a few hours or overnight.

Alternatively, you can heat them in the oven directly from the freezer, wrapped in aluminum foil, at 350°F (175°C) for 15-20 minutes or until heated through. By freezing Galleta Paraguaya, you can have freshly baked bread rolls on hand whenever needed. Just make sure to store them properly to maintain their texture and flavor.

Nutrition Facts

Easy Galleta Paraguaya

Amount per Serving

Calories

214

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.2

Polyunsaturated Fat

0.4

Monounsaturated Fat

Cholesterol

Sodium

326

Potassium

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

178

Vitamin C

0.1

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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.

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