Pan de Cremona (Cremona bread)

I usually don't cook bread using white flour but once in a while, I need a treat. There are some breads won't taste the same with whole wheat flour.

I am not sure about the origin of this bread. Cremona is an Italian city. So probably it is a typical bread from that city made in Argentina by Italian descents.


  • 1/2 lb all purpose flour 
  • 1/2 TB yeast 
  • 1/2 cup warm water 
  • pinch of sugar
  • approx. 1/4 lb. vegetable shortening

Heat the oven. In the meantime, let the yeast rise in warm water.

In a medium container, put the flour making a well in the center. Add the yeast, sugar and shortening.

Mix the ingredients in the center and little by little add the flour together until the dough is smooth.

Make a ball and let it rise until it doubles the volume. Make a rectangular shape, brush it with a bit of butter or shortening and fold it in the middle by the long side. Join the ends with a round shape. Cut the outside in sections. 

Bake it in hot oven until is golden and crunchy.


Pan de Cremona
Pan de Cremona