Telera is a traditional bread that is a must on our table during the Christmas season. It is a long loaf of bread with a soft crumb and light golden crust that is consumed only during the holidays. Learn the secrets of making great telera bread with our detailed recipe and video.
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- Last reviewed . Published Oct 31, 2022Why we ❤️ it
In the Dominican Republic, there is no Christmas without telera bread. It is widely known that on December 25 we eat reheated food and this yellowish, soft bread is the perfect vehicle to prepare a delicious sandwich with the pork roast left over from Christmas Eve dinner.
It is always very satisfying to make homemade bread because it gives you the control to customize it to your liking, with herbs and spices, besides the fact that you know the origin and quality of the ingredients used in its preparation. Because it is enriched with eggs and butter, it keeps fresh for longer.
What's telera bread?
Telera is a long, soft, yellowish bread served during Christmas in the Dominican Republic. Traditionally the size of the telera roll is between 16 to 24 ounces [454 - 680 g], the most common being 20 ounces [567 g]. In some bakeries, it is flavored with ground anise.
In the past it was made with lard and a larger quantity of eggs, hence the yellow color of the crumb. Commercially, nowadays, the amount of eggs in the dough is reduced, and yellow dye is added to give it the color of the crumb; part of the fat is replaced by oil or margarine, all with the aim of reducing production costs.
Our recipe, however, relies on traditional ingredients and preparation.
Dominican telera vs Mexican telera
There is also a Mexican bread called telera, but this is a different type of bread from the Dominican version. Mexican telera is a flat oval roll with two deep marks on it. Mexican telera is consumed year-round, as opposed to being a Christmas bread, like Dominican telera bread rolls.
Serving suggestions
Telera can be eaten fresh or toasted. It accompanies the Christmas Eve dinner, which can include pork roast, turkey roast, chicken roast, Christmas rice, pasteles en hoja, moro de guandules, lasagna, potato salad, among other dishes.
It is used to make Sandwich de pierna, using pork roast leftovers from Christmas dinner.
In our country, the temperature is around 90 °F [32 °C] during most of the year, but by the end of the year, temperatures begin to drop, so it is customary to consume hot chocolate, and slices of telera bread are the ideal companion. It is also consumed with coffee or ginger tea.
Ingredients for telera bread.
Top tips
- Due to our hot and humid climate, it is important to keep the temperature of the dough under control to prevent the bread from over-fermenting. The best way to do this is to work with cold ingredients, especially water and milk. In colder climates, you can use them at room temperature.
- The dough can be made by hand or with the help of an electric stand mixer. If you opt for the manual version, increase the kneading time by 5 to 10 minutes. Start forming the dough, knead it for 8 to 10 minutes, cover it with a kitchen towel or plastic wrap and refrigerate it for 5 minutes. After that time, remove it from the refrigerator, and knead for 8 to 10 minutes more. Keep the dough cold so that it does not ferment prematurely.
- The resting time, or block fermentation, should be done in the refrigerator.
- Check the suggested capacity of your mixer. We found that one of our mixers had a harder time kneading such a small quantity of dough, which we overcame by kneading extra time.
- During the final fermentation, we want the bread to double in size. The time indicated in the recipe is only a guide; the temperature of your kitchen and of your dough will influence a lot. For this reason, pay attention to how the dough is doing; if it doubles in size - even if the time indicated in the recipe has not elapsed - it is time to put it in the oven.
- The first time you knead the dough (before adding the butter), you may find it a bit too dry. In dryer climates, and depending on the humidity content of the flour, you may need to add two more tablespoons of milk to the preparation. Even after adding the extra liquid, the dough is a bit dryer and harder to knead by hand than you may be used to. This is fine. The fat and liquid in the butter will make the dough easier to work the second time you knead the dough.
- To knead by hand, fold the dough and press with the edge of your hand (where it meets the wrist) in a circular motion.
- You can brush the top of the telera with a bit of melted butter using a pastry brush, it will produce a slightly shinier crust.
- If you have a convection oven, please turn off the fan, or adjust the temperature down by 30%.
Substitutions
Fats: Teleras bread rolls were originally made with lard, which can be substituted with butter, margarine, or vegetable shortening in the same proportion. I prefer to use butter or lard rather than margarine.
Coloring: Typically, bakeries use yellow vegetable coloring to give telera its yellowish color, it can be omitted altogether or substituted with annatto (bija, as we did), in the same quantities.
The ones in the photo have freshly-ground bija, so it turned a bit more yellow than expected. We liked it, so we did not redo the photos. You can add less of it.
Anise: Anise is a distinctive and traditional flavor of telera, but not everyone likes it, so it is an optional ingredient.
Yeast: The instant yeast can be substituted by ¾ teaspoons of dry active yeast. In that case, you must activate it by mixing it with the water - which cannot be cold; it must be between 105 °F [40 °C] - and the sugar in the recipe. Mix it and let it stand for 5 minutes; it should rise and generate bubbles. Then continue with the rest of the recipe, incorporating the other ingredients.
If you only have fresh yeast, use 9 grams, which is equivalent to 2 teaspoons. Add it to the water before adding the rest of the ingredients. The water does not have to be warm; it can be cold.
Flour: You can make it with all-purpose flour; in that case, reduce the water by 1½ tablespoons. If when kneading you feel that the dough is dry, you can complete the subtracted water. This is because all-purpose wheat flour absorbs less water than all-purpose flour.
Make in advance
Almost all bread can be made in advance. You can make the dough the day before baking it, taking it to the refrigerator, covered with plastic wrap, or in an airtight container after you finish kneading it. At this stage, it can remain in the refrigerator for up to 48 hours. After that time, continue with the forming and final fermentation.
Another way to advance the process is to pre-bake it. Do the whole process, but bake the telera for only half the time indicated, about 10-15 minutes. At this point it has already risen in the oven, it just needs to brown. Let it cool completely, wrap it well in plastic wrap or freezer bag and take it to the freezer. To bake, heat the oven to 375 °F [190 °C] and - without defrosting - bake for 10 to 15 minutes or until golden brown.
About this recipe
Dominican telera uses common, readily available ingredients. It is a good recipe to start in bread-making since, as it is enriched, the risk of making mistakes in its preparation is lower. It does not require advanced bakery knowledge, ingredients, or special tools.
This easy telera bread recipe yields a smaller loaf than the ones from industrial manufacture; it's about ¾ of the size, one 16 oz [454 g] loaf, and serves 4 people.
If your mixer can handle the extra load, you could double the ingredients and make two loaves for extra servings.
This recipe was tested by Tia Clara.
Video
Recipe
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Pan Telera [Recipe + Video] Easy Telera Bread
Ingredients
- 2 cups all-purpose or bread flour, plus a bit extra to work
- 2 teaspoons sugar, granulated, white
- 1 teaspoon salt
- 1 teaspoon instant yeast
- ¼ teaspoon bija (annato, achiote) powder, (optional)
- ¼ cup cold water
- 4 tablespoons cold milk
- 1 egg
- ¼ cup salted butter, at room temperature
- ¼ teaspoon ground sweet aniseed
Instructions
1. Combine
- In the bowl of a stand mixer combine the flour, salt, sugar, instant yeast, egg, water, and milk.
2. Knead the dough
- Knead at medium speed with the dough hook for 5 minutes, or until all the ingredients are well combined and have a smooth texture.Add the butter to the mixer bowl, and knead for 5 more minutes. You may need to scrape the sides halfway through to make sure everything is combined well. Cover the bowl with a clean kitchen towel, and let rest for 1 minute
3. Windowpane test
- Once a minute has passed, check if the wheat gluten has developed by stretching a part of the dough with wet fingers until it becomes translucent without breaking. If it is not ready, knead for 5 more minutes. It should be a shiny, soft dough.
4. Add aniseed and rest
- Spread the dough and sprinkle with the anise and fold a few times to incorporate.Form a ball and place it in a glass or greased bowl, cover and let it rest it in the refrigerator for 1 hour.
5. Shaping the telera roll
- Remove from the refrigerator. Pour a little flour on the counter. Place the dough on the floured surface, and with the help of a rolling pin stretch it into a rectangle.Roll the edges on the longer side, until you have two cylinders that meet in the center, one cylinder slightly larger than the other.
6. Leavening
- Place on a baking tray lined with parchment paper or a silicone liner, with the opening of the cylinders facing down so that it does not unroll.Cover with plastic wrap or a clean towel and let rise for 45 minutes to 1 hour or until the bread has doubled in size (see notes).
7. Heat oven
- Preheat the oven to 400°F [200°C].Reduce the oven temperature to 375 °F [190 °C].
8. Bake
- With the help of another baking sheet, turn it over so that the rolled side is facing up and immediately place it in the oven. Bake for 20 to 30 minutes or until golden brown. If you have a thermometer, the internal temperature should be 180-190°F (82-88°C). Remove from the oven and pan and place on a rack until completely cool. Wait until completely cool before serving.
Cook's Notes
- The first time you knead the dough (before adding the butter), you may find it a bit too dry.
In dryer climates, and depending on the humidity content of the flour, you may need to add two more tablespoons of milk to the preparation. Even after adding the extra liquid, the dough is a bit dryer and harder to knead by hand than you may be used to. This is fine, the fat and liquid in the butter will make the dough easier to work the second time you knead the dough. - To knead by hand, fold the dough and press with the edge of your hand (where it meets the wrist) in a circular motion.
- If you have an induction oven, please turn off the fan, or adjust the temperature down by 30%.
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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FAQs
Dominican telera is eaten alongside the Christmas and New Year's Feast in the Dominican Republic. It is served alongside the other dishes that are traditional for the Dominican Christmas table
Dominican pan telera is a long, soft white bread with a golden top. It has a soft, elastic texture, and uniform holes.