Description
Water Bread (Pan de Agua) – A chewy bread that is initially steamed in the oven before baking for an outer crispy crust with an airy and fluffy center.
Scale
Ingredients
- 1 package of RapidRise Instant Yeast
- 1 tablespoon sugar
- 3 cups water
- 5 cups bread flour
- 1 tablespoon lite salt
- 2 egg whites
- 1 tablespoon water
Extra Virgin Olive Oil to grease baking pan and large bowl.
Instructions
- Pour 2 cups of warm water (temperature between 100°F to 110°F) into a bowl along with sugar and instant yeast. Stir well and cover bowl with towel and proof for 20 minutes.
- In a mixing bowl, add the bread flour and salt. Mix well and set aside.
- Once the yeast is activated, pour into bowl of stand mixer. Add 1 cup of the bread flour mixture and mix, using a dough hook and the lowest setting of mixer.
- Repeat this process (one cup at a time) until a dough is formed. Dough is ready when little or no dough is at the bottom or sides of mixing bowl.
- Remove dough from mixer and place on countertop. Shape dough into a ball, and place dough into a large greased bowl. Cover with towel and proof for 2 hours in oven.
- After proofing dough, place on countertop and cut dough in half. Shape each half into a loaf, measuring 12 to 14 inches. Do not work the dough too much.
- Grease cookie sheet or special perforated bread baking pans with oil and lightly sprinkle with cornmeal.
- Place loaves on cookie sheet. If using the perforated bread baking pans, place them also on top of cookie sheet.
- In a small bowl, mix egg whites with a tablespoon of water. Brush the loaves with the egg wash. Make 3 to 4 small diagonal cuts on top of each loaf. Allow loaves to rest for 15 to 30 minutes to rise.
- Boil 1 cup of water in the microwave or on top of stove.
- Place a shallow baking pan, measuring 11 x 15 inches, on the bottom section of oven. Pour the boiling water into the shallow pan and insert.
- Insert the cookie sheet with the loaves on the top rack. Close oven door and allow the loaves to steam for 10 minutes before turning on the oven.
- After steaming the loaves, turn on the oven to 400°F. Bake the loaves for 30 to 35 minutes or until a golden crispy outer crust is formed. Retain the baking pans in oven during the heating process.
Notes
If you do not have an oven proofer, then find a spot in the kitchen that has a warm temperature or place in oven with the light on. DO NOT TURN ON OVEN FOR PROOFING.
I purchased one perforated French bread pan with two slots, one for each loaf. However, you can use a cookie sheet as well.
- Category: Breads
- Method: Baking
- Cuisine: Puerto Rican
Keywords: breads, water bread, pan de agua