Pan De Agua Recette

Start your weekend mornings the right way with this authentic Pan de Agua recipe from El Boricua! This delightfully simple yet incredibly flavorful bread, a beloved staple in Puerto Rican bakeries, is perfect on its own, slathered with butter, or used to create a mouthwatering ham, cheese, and egg sandwich. Skip the bakery lines and bake up a batch of this fluffy, crusty delight at home. Easy to follow instructions and amazing results guaranteed!

Préparation 20 min

Cuisson 140 min

Calories 2086.5 kcal

Protéines 125g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Pan De Agua

Bread Flour
Water
Dry Yeast
1 teaspoon salt

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Comment préparer Pan De Agua

Activate the yeast: In a large bowl, dissolve 2 teaspoons of active dry yeast in 1 cup (240ml) of warm water (105-115°F). Let stand for 25 minutes until foamy.
Combine wet and dry ingredients: Add 1 teaspoon of salt to the yeast mixture. Gradually add 3 cups (375g) of all-purpose flour, mixing with a wooden spoon or spatula until a shaggy dough forms.
Knead the dough: Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Add more flour, 1 tablespoon at a time, if needed to prevent sticking.
First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour and 45 minutes, or until doubled in size.
Second rise: Gently punch down the dough to release the air. Shape it into a rough rectangle. Place on a baking sheet lined with parchment paper. Cover again and let rise for another 45 minutes.
Shape and score: Gently shape the dough into a long oval or loaf. Using a sharp knife, cut a slit down the center of the loaf.
Bake: Preheat oven to 450-475°F (232-246°C). Place a small oven-safe dish filled with water on the bottom rack of the oven to create steam (optional, for a crispier crust). Bake for 20-25 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
Cool and enjoy: Let the bread cool completely on a wire rack before slicing and serving. Enjoy your homemade Pan de Agua!