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For St. Ignatius' Feast Day on Thursday, I invited my brother's family and my mom for dinner. I told you I was going to keep it simple this week, and really, I did. This delicious, gorgeous bread was no exception. I don't usually try knew recipes with company over, but family isn't really company, so I went ahead. Besides, I didn't have a bread recipe that qualified as anything close to Spanish, for our Spanish meal.
By appearance and by taste, there is really nothing particularly Spanish about this bread. But the website where I found it made the claim that the recipe came from a real Spanish panadería. All I can say it is was wonderful. It had a crusty exterior, a great soft texture on the inside, and great flavor. It was also super easy. Even if you've never made bread before -- I know you can handle it. I used my Kitchen Aid with the dough hook to prepare the dough, so that's an option for you. The recipe leaves the shape of the bread open -- bar, loaves or rounds. I like rounds for a change, so that's what I did.
Pan de Horno
1 1/2 T. yeast
3 c. warm water
7 c. all-purpose flour (plus more for kneading)
2 t. salt
1/4 c. extra virgin olive oil
Mix the yeast in the warm water and let sit for 10 minutes.
After the yeast sits, add several cups of flour and the salt.
Stir in the oil.
Add flour until you can no longer stir with a spoon.
Place the dough on a flat surface with some flour sprinkled on it.
Knead the dough until it becomes firm and elastic.
Grease the bowl and place the dough in it.
Turn the dough so it is greased all over.
Cover the bowl and set in a warm place until the dough has doubled in volume.
Remove the dough and knead it again over a floured tabletop,
to remove air pockets and until the dough feels smooth.
Return the dough to a covered bowl and let it rest for 15 minutes.
Cut the dough as desired to form bars, loafs or balls and place on greased pans.
Cut slits in top of bread as desired.
Let bread rise on pans 30 more minutes.
Place in a very hot oven (450 degrees F) for 30 to 50 minutes
(30 minutes was plenty for three balls),
or until the tops of the bars become toasted
and they sound hollow when knocked on the bottom.
Remove the bread from the pans and let cool.
.3 c. warm water
7 c. all-purpose flour (plus more for kneading)
2 t. salt
1/4 c. extra virgin olive oil
Mix the yeast in the warm water and let sit for 10 minutes.
After the yeast sits, add several cups of flour and the salt.
Stir in the oil.
Add flour until you can no longer stir with a spoon.
Place the dough on a flat surface with some flour sprinkled on it.
Knead the dough until it becomes firm and elastic.
Grease the bowl and place the dough in it.
Turn the dough so it is greased all over.
Cover the bowl and set in a warm place until the dough has doubled in volume.
Remove the dough and knead it again over a floured tabletop,
to remove air pockets and until the dough feels smooth.
Return the dough to a covered bowl and let it rest for 15 minutes.
Cut the dough as desired to form bars, loafs or balls and place on greased pans.
Cut slits in top of bread as desired.
Let bread rise on pans 30 more minutes.
Place in a very hot oven (450 degrees F) for 30 to 50 minutes
(30 minutes was plenty for three balls),
or until the tops of the bars become toasted
and they sound hollow when knocked on the bottom.
Remove the bread from the pans and let cool.
1 comment:
We'll be trying this!
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