Ingredients for Pan De Agua
- Bread Flour
- Water
- Dry Yeast
- 1 teaspoon salt
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How to Make 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!
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
6g
Fat
4g
Carbs
144g
