Rustic Spanish Long Loaf
Rustic Spanish Long Loaf
Pan de Pueblo, a beloved staple in Spain, is a simple and delightful bread that you can effortlessly prepare at home. You can even make extra dough and store it in the freezer for future use.
Ingrediënten
Yield: 2 Long Loaves
- 1 package 2½ teaspoons of active dry yeast
- 1¼ cups of warm water between 100°F to 110°F
- 3¼ cups of bread flour or unbleached all-purpose flour
- 3 teaspoons of kosher or sea salt
- Cornmeal or bread crumbs for dusting
- 1 large egg white
- 1 teaspoon of water
Instructies
- In a small cup, sprinkle the yeast evenly over ¼ cup of warm water.
- Allow it to rest until the yeast becomes creamy, which should take about 2 minutes.
- Stir until the yeast dissolves.
- In a large bowl, combine the flour and salt.
- Add the softened yeast and the remaining 1 cup of warm water, then mix the ingredients together using a wooden spoon (the dough may not yet come together).
- Turn the mixture out onto a lightly floured work surface.
- Knead the dough until it becomes smooth and elastic, adding more flour as needed, for approximately 5 minutes.
- Grease a large bowl with oil, place the dough in the bowl, and rotate it to coat the dough.
- Cover the bowl with a towel and let the dough rise in a warm spot (such as an oven turned off) for about 3 hours or until it has doubled in size.
- Deflate the dough by punching it down and knead it for an additional 5 minutes.
- Divide the dough into 2 equal parts.
- Roll each portion into a 20 x 5-inch rectangle.
- Starting from one of the long sides, tightly roll it up, much like a jellyroll.
- Pinch the seams and ends to seal them.
- Sprinkle a cookie sheet with cornmeal and place the loaves, seam side down, on the cookie sheet.
- Make diagonal slits in the top of the loaves in several places.
- Allow them to rise in a warm spot for 1 more hour or until they have doubled in size.
- Position an oven rack in the upper-middle position.
- Preheat your oven to 450°F and place a pan of water on the oven floor.
- Bake the bread for 5 minutes.
- Remove the pan of water and bake for an additional 5 minutes.
- In a small bowl, lightly beat the egg white with 1 teaspoon of water.
- Brush this egg wash over the bread and bake for an additional 5 to 10 minutes or until the loaves are nicely browned and have formed a crispy crust.
Notes / Tips / Wine Advice:
Enjoy your homemade Rustic Spanish Long Loaf!
