Puerto Rican 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
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- In a bowl combine the active dry yeast with the sugar and water. Let it foam for around 5 minutes.
- Add the salt and the flour, 1 cup at a time while mixing. Knead for around 15 minutes, the dough should be elastic and easy to work with.
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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.
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- Pan de Mallorca. This is one of the pastry options typically available in Puerto Rico. Pan de Mallorca is a lightly sweet bread pastry topped with a bit of sugar.
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- Revoltillo. This is a dish of scrambled eggs mixed with any other ingredient you would like. These are often served in restaurants and bars, though many families like to cook them at home because they are easy to make.
- Puerto Rican Breakfast Fruits. You can never go wrong with a healthy bowl of fruit in the morning. This is a great way to cool down and get enough nutrients to handle the hot sun each day.
- Breakfast Meats. There are many great meat options to add to your breakfast in Puerto Rico. While any meat can be added to your breakfast plate along with a good serving of fruit and eggs, there are a few options that are a little more popular on this island.
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