You are here: Recipes It > Recipes > Bread

Basic Arepa Dough

Ingredients
 

2 cup pre-cooked masa flour (yellow or wh, ite)
1 tsp salt
3 cup ; water, boiling
1 butter, softened




 
 Advertisements
Preparation
 
Arepas are simple corn cakes first made by the Indians of Colombia and
Venezuela. They were an important part of their diet, like corn
tortillas were to the Aztecs.

Over the centuries, the poor people of Colombia and Venezuela
continued to use them as inexpensive, easy-to-prepare source of
nourishment. Today, these humble corn cakes are a comfort food for
the rich and poor alike, a heart-warming tribute to simplicity,
tradition, versatility, and good taste.

Originally, arepas were made from dried corn kernels that were soaked
overnight in water and lime to remove the skins, then cooked, drained
and ground into masa (dough). Thanks to modern technology, a
pre-cooked harina de masa is now available at most Latin American
markets. An instant masa can be made by simply mixing this corn flour
(either white or yellow) with a little salt and enough boiling water
to make a stiff dough.

The dough is then shaped into flat round cakes of varying thicknesses,
depending on the intended use, and cooked on a griddle or deep-fried.
In parts of Colombia, arepas are cooked atop a flagstone slab that is
first heated and then brushed with fat. Another Colombian specialty
~- arepas de chocolo -- are made from fresh corn and cooked on top of
banana leaves.

Colombian arepas are generally thinner than their Venezuelan
counterparts. The standard Venezuelan arepa looks somewhat like a
flat bread roll, crispy on the outside and doughy on the inside. They
can be split open and buttered, or spread with cream cheese or fresh
goat cheese. Made this way, they are served for breakfast or as an
accompaniment for grilled fowl, fish, meat stews, or sausages.

In Venezuela, the doughy inside is sometimes scooped out, and the
shell is filled with savory mixtures of ground or chopped pork, beef,
ham, chicken, seafood, vegetables, or beans. They are excellent first
courses. Venezuelan mandocas, for example, are cheese arepas shaped
into rings and deep-fried. Another specialty is bollos pelones --
balls of arepa dough stuffed with seasoned ground meat, either fried
or poached in water, then served with tomato sauce.

A popular snack in Colombia consists of arepas served with fresh
cheese and fried chorizo (sausage). Colombians also make tasty soups
using fresh masa or leftover arepas. Arepitas dulces make great
desserts.

The versatile arepa indeed proves that umpretentioius food can be not
only satisfying but also delicious.

Directions:

In a large mixing bowl, combine flour and salt. Add water, stir with a
wooden spoon to make a soft dough. Let stand for 5 minutes, then
knead for 3 minutes. Dough is ready to be shaped into standard
arepas, or to be mixed and kneaded with other ingredients such as
cheese, chicharrones (pork rind), etc.

Venezuelan arepa is 3 inches in diameter, 3/4 inch thick. Columbian
arepas are larger and thinner, about 4 inches in diameter, 1/4 inch
thick. To make arepas, oil or wet hands lightly and shape dough into
balls. Place between 2 pieces of wax paper or plastic wrap and
flatten into a circle; shape the edges to form a smooth disc.

To cook arepas: Heat a griddle or cast iron skillet over medium heat;
grease lightly and cook arepas on both sides, turning a couple of
times until a crust is formed. Colombian arepas are ready to be
served at this point, spread with butter. Venezuelan arepas have to
be baked in a preheate 350-degree oven for 15 minutes. To check for
doneness, tap the arepa lightly ~- if a hollow sound is heard, it s
ready. Split open, add butter and serve hot.

Arepas freeze well if frozen while still warm. Freeze in layers
separated by plastic wrap. Reheat frozen arepas wrapped in aluminum
foil in a preheated 350-degree oven for 10 minutes or until heared
through.

 

 
Servings: 1

 
 Advertisements

 

Also see ...

Basic Biscuit Crust
Sift flour, salt if desired, baking powder, and baking soda into a large bowl. Using a pastry blender or fork, cut the margarine into the flour mixture until it resembles coarse meal. In a measruing cup, combine soy milk and honey or syrup. Add the liquid mixture to the flou (Upload by user)

Basic Biscuit Mix
Cut shortening into flour with pastry blender or two knives until mixture resembles coarse crumbs. Store in a tightly covered container at room temperature. Mix will keep up to 4 months. To prepare biscuits, preheat oven to 450. Lightly grease a baking sheet. Add 1/3 cup mil (Upload by user)

Basic Biscuits P Cooking Class
HEAT THE OVEN TO 450F. Sift the flour with the baking powder, salt and baking soda. Cut in the vegetable shortening until mixture resembles bread crumbs. Stir in the buttermilk with a wooden spoon until just blended. Turn the mixture onto a floured surface, and knead 10 times. (Upload by user)

 Advertisements
Basic Biscuits Pvjp03b
Nathalie Dupree s Matter of Taste Cookbook and they are really good and easy too! Preheat oven to 450 to 500 degrees. Sift 2 cups of flour with the baking powder and salt in a bowl. Cut in the shortening with a pastry blender or fork, or work in with your fingers. Add the mi (Upload by user)

Basic Bread Rolls
Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may b (Upload by user)

Basic Bread Crumbs
Spray both sides of each bread slice with Pam and bake in a 250~ oven until toasted. Turn slices over and toast until brown and dry. Crumb bread in food processor. Store in air tight container in freezer and use as needed. Makes 3 (1 cup) servings. Per Serving. 0g fat, (Upload by user)

Basic Bread Machine Recipe
put yeast and malt into machine with several oz. of water. Use a thermometer for the water. Too hot will kill the yeast. The yeast will now proof (start to multiply) In a separate bowl, measure out all dry ingredients and mix. After a few minutes, yeast should be bubbling, a (Upload by user)

Basic Bread Sponge
Whisk the yeast into the water. Allow to sit for about three minutes. Add the flour, mixing for another three minutes. Place in a nonreactive bowl and cover. Allow to sit in a draft free spot until it rises and gets thick and sticky. This will take about eight hours. Us (Upload by user)

Basic Bread Stuffing
* or 1/4 cup minced fresh sage =============================== Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned. Add to bread cubes in large bowl. Add salt, pepper, sage, and parsley and toss until well mixed. Add (Upload by user)

Basic Cornbread
Preheat oven to 375 degrees. Mix the cornmeal, flours and baking powder together and set aside. Mix the remaining ingredients together and pour over the dry ingredients. Fold together briefly. Pour into a nonstick 8 inch square pan. Bake for 30 minutes, or until a toothpick (Upload by user)
TAG: together, ,

Basic Crepe Batter Paulette Valois
Beat eggs until light. Gradually add milk and flour alternately, beating until smooth. Beat in salt, sugar and butter. Cover batter and chill at least 1 hour or overnight. Heat a lightly greased crepe pan or frying pan. Remove from heat. Spoon in about 2 3 tablespoons of b (Upload by user)
TAG: batter, crepe, ,

 BEER  BATTER  FOR  FISH
BEER BATTER FOR FISH
Cheesecream On Toast
Cheesecream On Toast
Grilled Swordfish
Grilled Swordfish
Salmon Log
Salmon Log
Basic Crepe Recipe
Mixing crepes by hand. Sift the dry ingredients into a bowl. Break the eggs into another bowl and mix until yolks and whites are blended. Make a hole in the middle of the dry ingredients and pour in beaten eggs. (French chefs often break the eggs right into the dry ingr (Upload by user)
TAG: liquid, crepe, recipe, batter, little, ingredients, crepes, flour, ,

Basic Crepes Great Chefs
Combine the flour, sugar, eggs, and milk and beat until smooth. The resulting batter should be the consistency of thin cream. Add oil to the batter and mix lightly. Grease an 8 inch crepe pan or frying pan lightly with butter and heat until the butter is quite hot (Upload by user)
TAG: batter, crepe, butter, orleans, lightly, chefs, crepes, ,

Basic Crepes Von Balson
Put all ingredients in a blender or food processor and blend at high speed for 1 min. Refrigerate, covered for 2 hrs. before cooking. Batter should have consistency of heavy cream. If necessary, thin with more liquid. To cook crepes, heat an omelet or crepe pan on low h (Upload by user)
TAG: batter, crepes, crepe, balson, ,

Basic Crepes
Put all ingredients in a blender or food processor and blend at high speed for 1 min. Refrigerate, covered for 2 hrs. before cooking. Batter should have consistency of heavy cream. If necessary, thin with more liquid. To cook crepes, heat an omelet or crepe pan on low h (Upload by user)
TAG: batter, crepe, crepes, ,

Basic Crumpet
*Use very warm water (105 115 degrees for dry yeast, lukewarm (80 90 degree) for compressed yeast. Sprinkle dry yeast or crumble cake yeast into water. Let stand for a few minutes; then stir until dissolved. Add sugar, salt, and butter to warm milk, stirring to dissolve (Upload by user)
TAG: yeast, minutes, rings, crumpet, ,

         
TAG: arepas, dough, arepa, cheese, venezuelan, cooked, fried, fresh, served, water, colombia, minutes, lightly, ready, shaped, cakes, venezuela, ground, colombian, ,
Permalink--> In : Recipes  -  Bread