Aranda Bread

Pan de Aranda
This delightful Castilian bread, known for its flat yet moist texture, hails from the renowned Mesón de la Villa restaurant in Aranda de Duero. While this excellent restaurant is most celebrated for its succulent roast lamb, their signature bread is equally exceptional.
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Ingredients

Yield: 1 Large Loaf or 2 (9-Inch) Round Loaves

  • 1½ packages equivalent to 1 tablespoon of active dry yeast
  • 1½ cups of warm water between 100°F to 110°F
  • 3 cups of bread flour or unbleached all-purpose flour
  • 1½ teaspoons of salt
  • Cornmeal or all-purpose flour for dusting
  • Extra-virgin olive oil for brushing

Instructions

  • In a small cup, gently sprinkle the yeast over ¾ cup of warm water.
  • Let it sit until the yeast becomes creamy, which should take about 2 minutes.
  • Stir until the yeast dissolves.
  • In a food processor, combine 2 cups of flour and the dissolved yeast, then process for 1 minute.
  • Grease a large bowl with oil, place the dough in the bowl, and turn it to coat.
  • Cover it with a damp towel and let it rise in a warm place (such as an oven turned off) for 3 hours.
  • Deflate the dough and return it to the processor.
  • Add the remaining 1 cup of flour, the salt, and the remaining ¾ cup of warm water.
  • Process for 1 minute.
  • Using well-floured hands (as the dough will be quite sticky), briefly knead it on a lightly floured work surface.
  • Return it to the oiled bowl, cover it with a damp towel, and let it rise in a warm place for 3 more hours.
  • Preheat your oven to 400°F and position an oven rack in the upper-middle position.
  • Place a pan of water on the oven floor.
  • Punch down the dough.
  • If making 1 loaf, roll the dough out into an 18-inch round.
  • For 2 loaves, divide the dough in half and roll each into a 9-inch round.
  • Score the top of the dough with a sharp, thin knife, leaving a 1-inch border.
  • Sprinkle a cookie sheet with cornmeal and place the dough on it.
  • Bake for 10 minutes.
  • Remove the pan of water and brush the bread with olive oil.
  • Continue baking for an additional 5 to 10 minutes or until the bread is lightly browned.

Notes / Tips / Wine Advice:

This recipe should be prepared at least 6 hours in advance.
Enjoy your freshly baked Aranda Bread!
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Course Bread
Cuisine European / Spain