Traditional Salvadoran bread (Torta de Yema)

What is torta de yema

This bread is so soft, flavorful and simple at the same time. It holds its structure which make it easy to make the torrejas.

This type of bread contain simple ingredients that make it more affordable for people in El Salvador. However, it takes time to make it. My grandma used to make this type of bread for Easter. She would make so much bread to give away to family, friends, and neighbors.

Simple ingredients

Bread flour

Yeast

Sugar

Crisco or coconut oil

Eggs

Vanilla

Salt

Cinnamon

Water

How to make torta de yema (step by step)

1. In lukewarm water add yeast and sugar. Whisk well and let it sit for about 8-10 minutes.
2. Using a stand mixer and the bread hook, add flour, Crisco or coconut oil, salt, cinnamon egg yolks, and vanilla. Mix at medium speed for about 10 mins.
3. Transfer the dough to a floured surface and knead for about two more minutes. The dough may be a little sticky at first. Make a ball.
4. Place it in an oiled container and let it rest for about 10 minutes.
5. Bring dough back to a floured surface and shape to the mold size you will be using, place it in the mold and cover until it doubles in size -about 1 hour and a half.
6. Once it has raised, bake it for 30 minutes at 350 F. Use foil on top for the last five minutes of cooking to make sure it doesn’t burn the top (if necessary).
7. Let it rest to cool completely and use!

How to serve

Cool completely and serve it with a warm drink. You can also use this bread as an appetizer with butter and jam. We also use this one to make torrejas –which is a traditional Easter dessert.

How to store

Store covered or in an airtight container for about 3 days. I have not yet frozen this type, but I will test it to see it the structure and flavor holds after being frozen.