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Pan de Pueblo Revamped
Basic Long Loaf
Portions:
2
long loaves
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Ingredients
▢
1
package
2½ teaspoons active dry yeast
▢
1¼
cups
warm water
100°F to 110°F
▢
3¼
cups
bread flour or unbleached all-purpose flour
▢
3
teaspoons
kosher or sea salt
▢
Cornmeal or bread crumbs
for sprinkling
▢
1
large
egg white
▢
1
teaspoon
water
Instructions
In a small cup, sprinkle the yeast over ¼ cup of warm water.
Let it sit until the yeast becomes creamy, about 2 minutes.
Stir until the yeast dissolves.
In a large bowl, mix the flour and salt.
Add the softened yeast and the remaining 1 cup warm water, mixing with a wooden spoon (the dough will be slightly loose).
Transfer to a lightly floured surface.
Knead until smooth and elastic, adding more flour if needed, for about 5 minutes.
Grease a large bowl with oil, place the dough in it, and turn to coat.
Cover with a towel and let it rise in a warm place (like an oven turned off) for about 3 hours or until doubled in size.
Punch down the dough and knead for 5 minutes.
Divide it into 2 equal parts.
Roll out each part into a 20 x 5-inch rectangle.
Roll up each rectangle tightly jellyroll fashion, starting from a long side.
Pinch to seal the seam and ends.
Sprinkle a cookie sheet with cornmeal and place the loaves, seam side down, on the sheet.
Make diagonal slits in the top at several places.
Let it rise in a warm place for 1 more hour or until doubled in size.
Preheat the oven to 450°F with an oven rack in the upper-middle position.
Place a pan of water on the oven floor.
Bake the bread for 5 minutes.
Remove the water pan and bake for 5 more minutes.
Lightly beat the egg white and 1 teaspoon water in a small bowl.
Brush this egg wash over the bread and bake for 5 to 10 minutes more or until browned and crusty.
Notes / Tips / Wine Advice:
This recipe offers a simple method to create two delicious long loaves of Pan de Pueblo perfect for any occasion!
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Course
Bread
Cuisine
Spain
Diets
Vegetarian