Pan de Agua
Recipes » Bread » Yeast Bread
PAN DE AGUA
4½ cups flour for bread
1½ cups water
1 tablespoon dry yeast
1 teaspoon salt
Disolve the yeast in warm water (80º F). Let is sit for 25 minutes until the water is foamy. Mix it with the salt and the flour.
Knead the dough for 10 minutes until the consistency is elastic. Let it rise for 1 hour and 45 minutes. Punch it and let it rise again for another 45 minutes.
Give the dough shape, cut a slit down the middle, and bake it at 450-475ºF for 20 minutes or until it reaches a golden color. For a crunchy crust put a small ovenproof container with water in the oven when baking the bread.
Yield: 1 Servings Ready in 2 hours, 30 minutes
Cuisine: Puerto RicanMain Ingredient: Flour
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Notes Pan de Agua Preparation
PAN DE AGUA
4½ cups flour for bread
1½ cups water
1 tablespoon dry yeast
1 teaspoon salt
Disolve the yeast in warm water (80º F). Let is sit for 25 minutes until the water is foamy. Mix it with the salt and the flour.
Knead the dough for 10 minutes until the consistency is elastic. Let it rise for 1 hour and 45 minutes. Punch it and let it rise again for another 45 minutes.
Give the dough shape, cut a slit down the middle, and bake it at 450-475ºF for 20 minutes or until it reaches a golden color. For a crunchy crust put a small ovenproof container with water in the oven when baking the bread.
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