Pan De Agua Recipes
PAN DE AGUA
Weekend mornings are very busy at local bakeries, everyone is looking for either freshly made Pan de Agua or Pan de Manteca. This bread is good by itself, with some butter or to make a loaded ham,cheese and egg sandwish. This recipe is from elboricua.com
Provided by l0ve2c00k
Categories Breads
Time 2h20m
Yield 1 loaf
Number Of Ingredients 4
Steps:
- Di solve 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 a long (french loaf type) 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.
Nutrition Facts : Calories 2086.5, Fat 6.4, SaturatedFat 1, Sodium 2353.5, Carbohydrate 434.2, Fiber 18.4, Sugar 1.5, Protein 63
PAN DE AGUA
Yield 2 1 puerto rican
Number Of Ingredients 8
Steps:
- 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 separate large mixing bowl, 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 ad the flour, the dough will start to form. When all the flour is added, 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 yeast or 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. 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.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 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. The internal temperature of the loaves should be 200 degrees. The loaves should be golden and a little crusty.
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- In a large mixing bowl, dissolve the yeast and sugar in 2 cups lukewarm water, stirring well. Set aside in a warm place until the yeast bubbles actively, 8 to 10 minutes. Combine the salt with 3 cups of the flour. Add this flour mixture to the yeast mixture, 1 cup at a time, beating it in with a wooden spoon or using the dough hook of an electric mixer at low speed. After each cup of flour, drizzle in about 1 tablespoon of lard. Once you have added the first 3 cups, use your hands to gradually knead in the remaining flour until the dough is smooth and velvety. Gather the dough into a ball and place it in a clean greased mixing bowl. Grease the top of the dough with the remaining lard. Cover with a dry, clean kitchen towel and place in a warm (80 to 90°F.), draft-free area to rise until doubled in bulk, about 1 hour.
- Turn the dough out onto a lightly floured board and divide it in half. Shape each piece of the dough by stretching and rolling it into a long sausage shape about 1 foot long and 2 inches in diameter.
- Arrange the loaves 2 to 3 inches apart on a large baking sheet sprinkled with the cornmeal. Cover lightly with the towel and let the loaves rise for 5 to 7 minutes.
- Using a sharp knife, slash each loaf in 3 or 4 places and, if desired, place a bay leaf in each slit to decorate the loaf. Brush the loaves with water. Place a pan of boiling water in the bottom of the oven. Immediately place the baking sheet on the middle rack of the cold oven and set the oven temperature 400°F. Bake the loaves until they are crusty and sound hollow when tapped gently on top, 35 to 45 minutes. Remove the loaves to a rack to cool.
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- Mix flour and salt together and set aside. A tip with the flour: Don’t pack it into the measuring cup. Just spoon it in and level it off. When it comes time to knead the dough, as you are kneading, just add a bit more flour to your hands (and some to the counter) if it becomes too sticky. This way you’ll know you are using just the right amount of flour.
- In a separate bowl mix sugar, water and yeast, and let stand for 20 min (with a towel over the top of the bowl). Your yeast will get a bit foamy, this is how you know it’s good. Also, the warm water should be a tad bit warmer than a baby’s bottle. So you really want warm-hot water. Not so hot that you can’t touch though. Tip with the towel: dampen it with warm water and really ring it out so that there is no drip. You just want it a bit damp. You can even just dampen a part of the towel, not the whole thing. Then use this as your towel to place over the dough.
- Once you’ve left the yeast/water/sugar to sit for 20 min, covered with a towel, you can now start adding your dry ingredients one cup at a time. Stir it together each time you add more.
- Once you have about ¾ of a cup left (or a little less because it still may be too sticky at this point) you can dust the counter with a little flour (just take some from the dry ingredients bowl you mixed so that you use this up first) and start kneading the dough.
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