Monday, April 26, 2010

Pan De Agua

Otherwise known as, Puerto Rican Water Bread.  You can thank a little retro diner in San Juan for inspiring this recipe.  After visiting there, nothing purchased back in the States could compare to the fresh bread baked and served in restuarants and bakeries in Puerto Rico.  Thus, my search begins! 

Pan De Agua is similar to Italian or French bread in that it calls for the same basic ingredients.  The difference lies in the baking procedure.   You will love this bread served warm with a little butter.  Good for dinner or breakfast!





Pan De Agua
makes 2 large loaves

Ingredients:
1 pack active dry yeast
1 tablespoon sugar
2 cups warm water (110-115 degrees F)
1 tablespoon salt
5 cups all purpose flour
Cornmeal or flour for dusting the baking sheet
2 egg whites
2 tablespoons of water
1 cup boiling water

Directions:
In a large mixing bowl, mix together the yeast, sugar, and warm water.

Cover the mixture and let stand for about twenty minutes. The yeast should form a foam on the top.

In a stand mixer with paddle attachment, mix together the salt and flour.

Mix the flour and yeast mixtures together a little bit at a time by adding the flour to the yeast one cup at a time.

As you add the flour, the dough will start to form. When all the flour is added, change to your dough hook and knead the dough for about 10 to 15 minutes until it is elastic and no longer sticky.

Grease a big bowl. You can use the one you mixed the dough in.

Place the ball of kneaded dough into the bowl, cover, and let rise for 1 1/2 to 2 hours. The dough should double in size.

When the dough is ready, flour a work area. Place the dough on it and separate into two equal portions.  Work the dough into two long, wide loaves.

Using a large baking board or cookie sheet that will hold both loaves of bread, sprinkle some cornmeal or flour. Cornmeal works better, but flour will do.

Place the loaves on the baking sheet and using a sharp knife place 3 to 4 slashes along the top of the loaves.

In a bowl, mix together the egg whites and water. Brush the mixture on top of the loaves of bread.

Place the loaves on the center rack of a cold oven then place a shallow metal baking pan on the rack below the loaves. Fill the shallow pan with 1 cup boiling water.

Wait 10 minutes and then turn the oven on to 400 degrees and let bake for 35 minutes. Do not open door. The internal temperature of the loaves should be 200 degrees. The loaves should be golden and a little crusty.

Serve warm.

*Caution:  When you open the oven door, hot steam will suddenly rise out.  Stand back!

6 comments:

  1. Hey, I have tried this recipe a bunch of times with no luck. For some reason the bread comes out very heavy and the inside thick, not light and fluffy. Please help. Thanks,

    ReplyDelete
    Replies
    1. That is too much flour for just 2 loaves.
      Try using a kitchen scale. 1 pound of dough for a loaf. I would easily divide it into 4 equal parts. If your oven is not diguital I recommend a thermometer to measure the temperature of the oven and you can adjust it correctly. use a mold with a lid. or use aluminum foil. so your bread will be cooked inside first than outside. But the amount of bread dough makes the difference. I always cover the molds, measure the amount of bread dough and cook it on a slower and longer time. no more than 350 degrees 45 to 55 minutes. Depending on how crunchy you want the crust...

      Delete
  2. I kneaded this for 15 minutes did the measurements exactly as the recipe listed. Still was very sticky.

    ReplyDelete
  3. Deje que la masa despegue del tazón que la estás preparando si se mantiene elástica póngale más harina.

    ReplyDelete
  4. Mine was rather dense but light and fluffy, but overall it still was very good. Will try again and may back off half to 1 cup of flour.

    ReplyDelete
  5. Mine was super sticky even after 10-15 kneading 🙄

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...