Rustic Spanish Bread Recipes

RUSTIC SPANISH BREAD

Steps:

• Sprinkle the yeast over slightly warm (95 degree) water in a small bowl or measuring cup. Stir lightly. Let sit for 10 minutes.
• Measure the flour, and place in the bowl of a kitchen mixer with a dough hook attached. If making by hand, place the flour in a large mixing bowl.
• Turn on the mixer, add salt to the flour, and allow to mix. Slowly drizzle the olive oil into the flour as the mixer is running. If making by hand, use a whisk.
• Slowly drizzle in the yeast and water mixture. Allow the dough to knead by machine for 4 minutes.
• If making by hand, combine the flour with the yeast and water mixture using a wooden spoon, then turn the dough out onto a floured surface and knead for 5 minutes.
• After kneading, you should have a smooth, springy dough that bounces back lightly when pressed with your finger. Check the texture of the dough during the kneading process. If the dough is sticky, add up to 1/2 cup additional flour.
• Cover the dough in the bowl with waxed paper that has been sprayed with cooking spray, then with a kitchen towel. Let rise for 1 hour or until doubled.
• Knead the risen dough by hand on a floured surface for about a minute to remove air. Form the dough into 2 equal-size balls, and place on a 15-inch baking sheet that has been sprinkled liberally with cornmeal.
• Cover the loaves again with waxed paper and a kitchen towel, and let rise a second time for 20-25 minutes or until doubled. Meanwhile, preheat the oven to 425 degrees.
• Bake the loaves for 23-25 minutes or until browned. Bake 5 minutes longer for a crisper crust.

RUSTIC SPANISH BREAD (PAN RUSTICO)

Steps:

• In a medium bowl, whisk together flour and salt and set aside.
• Pour dry yeast into a warm ceramic cup. Heat the water in a pan until it is very warm, but not hot. Pour approximately 4 ounces of water into the cup with yeast and stir with a fork until the yeast is completely dissolved.
• Pour yeast-water mixture and all but 1/2 cup water into a very large mixing bowl. Add flour to bowl gradually, continuously mixing with a wooden spoon until all flour is absorbed, adding the remaining water as needed. The dough should have a smooth texture and form a ball.
• Using a paper towel, coat the inside of a large bowl with olive oil or vegetable shortening. Cover the bowl with a wet dish towel and place in a warm spot in the kitchen. If your kitchen is drafty and cold, allow the dough to rise in the covered bowl in a warm oven (approximately 150 F) with the door open. Let rise for 30 minutes.
• Cover cutting board with a generous amount of flour to prevent dough from sticking. Turn dough out onto the cutting board. Flour hands and knead with heels of hands.
• When the dough has a consistent texture and forms a ball, divide into 3 pieces. Form dough into rounds or oblong shapes. Place on a cookie sheet or baking stone. Allow to rise in a warm place for 10 to 15 minutes. While dough is rising, heat oven to 375 F / 190 C.
• Cut slits in top of loaves just before baking. When the oven is hot, place bread on the center rack and bake for 10 minutes. Remove and brush with beaten egg white. Return to oven and bake for another 15 to 20 minutes. Bread should turn a light golden color.
• Remove from oven and allow to cool on a rack for 10 to 15 minutes. When cool enough to touch, slice with a bread knife and serve.

EFFORTLESS RUSTIC BREAD

Steps:

• Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
• Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
• Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.