History and Recipe of Tunja Bread
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ScribdTranslationsHistory and Recipe of Tunja Bread
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ScribdTranslationsBread of Tunja Larense
In particular, I believe that every recipe from a region must have some history. How it started.
Everything is interesting because we not only nourish the body, but also acquire knowledge.
All regions of my country are traditionalist.
and each one holds a particular magic,
and it ’s not because I ’m from Lara,
but Lara's magic is unmatched.
Karlobell Paradas
Making a Little History
At the beginning of the twentieth century, in the home of the Alcalá Yánez family in
Sometimes, a sweet bread was prepared with a recipe.
that they had brought from Colombian lands (Bread from Tunja), a maid who
She lived there with her daughter Isabel Rojas, who would later take care of the
care of the young woman of the house: Maria Alcalá. Both would establish a great
friendship and as time goes by, amid that fraternity the daughter of
The maid confided in Maria the recipe for that bread. Isabel never married nor
he had children, that is why when Maria married Don Juan
Arraez, this one took her to live in his house in Aguada Grande.
In the year 1930, curiously, Mrs. Maria
begins to produce that bread and market it among his
friends of the village, who began to call him 'Bread of
a Locha”, for its price; and the receptivity and its exquisiteness were such;
that its demand was increasing every day, thus the idea was born of
install a wood oven exclusively for its production, but
as time passed, this became insufficient to
to meet the growing demand. As the years went by,
it became necessary to install a kerosene stove, which gave him
I move on to modern electric ovens, where the cooking takes place.
famous Aguada Grande Bread today.
The first employees of that factory were Julia Perozo, and Julia.
Padilla, (ovens); while Rafael Isidro went out to sell them on a donkey; then
were Socorro García, Carmen Piña, Ruperto Queralez, Manuel 'El
Poncho Quintero.
Today it has 14 employees, all of the male sex.
curiously. But this is the only proper factory that exists in
our municipality, from which not only its direct employees benefit,
but there are quite a few who benefit indirectly through it,
with the so-called "rebusque" (sale), both in the town itself as well
moving it to other places and cities.
Doña Maria, who died in 1988, had already delegated the responsibility of taking the reins of
business since 1986, to her daughter Beatriz Arráez Alcalá, who has been responsible for not only increasing its
marketing but also its fame, which is why today the Pan de Aguada Grande is known as the "best bread"
traditional of Lara”, although in various parts of Venezuela we find vendors and businesses that sell
this exquisite Larense, Beatriz clarifies that the only official distributor outside of Aguada Grande is located in
Barquisimeto on Carrera 24 between Streets 10 and 11, attended by a friend and a nephew. On the other hand, she pointed out to us
to identify the authentic bread, it is easy because it carries the photograph of 'Doña' as an emblem on the label
Maria
After more than seventy years with this tradition, and despite the imitations, the secret to its preparation is
the most precious treasure of the Arráez family. Beatriz confesses that the ingredients for its preparation are the same
that are used in all bakeries; flour, milk, vanilla, sugar, and yeast; but the real secret lies in the
ingredients used to prepare yeast, because they are all homemade, nothing artificial.
Likewise, the measure of the ingredients is also mixed religiously in the same proportion, to
so that the desired touch is kept secretly for all times.
To continue the tradition of Pan de Aguada Grande, today there are two nephews, José Alfredo.
and Mauricio, who grew up in the house alongside Beatriz, which is why they know all the ins and outs of this business
traditional tan in Aguada Grande, as the Arráez family itself, for this reason we can say without a doubt that despite being
it is a secret of the Arráez family, it is the most sacred treasure of the town, which is mostly known for its
traditional bread.
This biography was made by Licenciado Douglas López.
And you can get it at:[Link]
RECIPE FOR BIG WATER BREAD
Ingredients Preparation
1 kg and ½ of wheat flour. Dissolve the yeast in warm water and add a little flour. Form a
4 tablespoons of yeast. soft dough. Let it rise while spreading the remaining flour over the
2 tablespoons of butter. table, in the shape of a crown.
2 tablespoons of shortening.
1 teaspoon of salt. Add the salt, the beaten eggs, sugar to taste, and the remaining ingredients.
1 teaspoon of anise. Then, form a dough with a smooth consistency.
1 glass of white wine.
1 cup and ½ of water Place it in a greased mold with butter and let it rise, covered, until
10 eggs. that it reaches the edge of the container.
Sugar.
Bake until golden and fluffy, first at 400 °F (10 minutes) and then at
300 °F (20 minutes).
RECIPE VARIANT OF AGUADA GRANDE BREAD
(TUNJA BREAD WITH ANISE)
Ingredients Preparation
2000 grams of strong flour Put the water, the milk, the sugar, the eggs in the electric blender,
baker's flour butter and vanilla; beat them at medium-high speed until they
8000 ml cold mineral water dissolve the sugar
20 gramsSalt
80 gramsYeast(in pasta); 40 Separate in a bowl sift the flour and mix it with the anise seeds and the
grs. if it is instantaneous yeast
500 gramsSugar
100 gramsEggs Incorporate the flour into the mixer little by little; when the
50 grams of powdered milk once the ingredients are unified, add the salt
1200 gramsButter
40 grams of sweet anise seeds When the mixture becomes uniform and the blender container is free of residue.
50 gramsVanilla From the ingredients, I took the dough to knead it on the table.
Knead the dough on a countertop, striking the dough against the table so that
develop the gluten. The dough will be considered ready when it stretches
a small piece of it with both hands and it doesn't break, becoming visible
almost transparent
Place the dough in a container or bowl; cover it and let it ferment for 1 hour;
after 30 minutes from that time, let the air out of the dough by giving it
taps with the fists of the hand; make a fold for each of the
sides, turn it over by doing the same procedure with the fists of the
Let it ferment for the remaining half hour.
Then with the help of a scale, make dough balls of 100 grams, roll them.
slightly each cake; cover all the cakes with a blanket and let it be
let it rest for 10 minutes
Make the tunjas by taking each ball or dough and circulate the dough through
under the hand until the tunja is well formed; place them in a
pre-greased baking tray
Terminado el proceso formación de las tunjas, póngalas a fermentar por 90
minutes
After the final fermentation, use a blade to make cuts.
in the shape of a cross in each tunja, brush them with beaten egg and sprinkle them with
sugar
Put the trays in the oven for 15 to 20 minutes at 180 degrees Celsius.
Take out of the oven and let it rest
Created by: Prof. Karlobell Paradas
REV132011
Brquisimeto – Lara – Venezuela
Sources of the Recipes:
- [Link]
- [Link]
