Nicole, I’m so happy to hear this news! Way to go!!!

Hello 👋🏻
Just letting you know I did again and took my time to do it and it worked perfectly thank you so much and have a wonderful evening 💜

Yes, you can absolutely use a stand mixer to make Pan de Agua, which can make the kneading process easier and more consistent. Here’s how to adjust the process if using a stand mixer:

Using a Stand Mixer:

Mixing: After dissolving the yeast in warm water, add the flour and salt to the bowl of the stand mixer.

Kneading: Use the dough hook attachment. Start the mixer on low speed (Speed 2 if using a KitchenAid) for about 8–10 minutes, or until the dough is smooth and elastic. You may need to scrape down the sides of the bowl occasionally to make sure all the ingredients are fully incorporated.

Tip: Be careful not to over-knead with a stand mixer, as it can overwork the gluten and lead to a tough texture. Keep an eye on the dough’s elasticity.

Ingredients:

Flour:
King Arthur All-Purpose Flour: This brand is known for its consistent protein content, which helps produce good gluten development and leads to a great texture in bread.
Gold Medal All-Purpose Flour: Another reliable and commonly available brand with a slightly lower protein content but good for Pan de Agua.
If you prefer organic, Bob’s Red Mill Organic All-Purpose Flour is a solid option.

Yeast:
Red Star Active Dry Yeast: A trusted brand for home baking, Red Star yeast is reliable and widely available.
Fleischmann’s Active Dry Yeast: This is another popular brand known for its performance in various bread recipes.

By using a stand mixer and selecting high-quality ingredients, you should find it easier to get consistent results with your Pan de Agua!

Thank you. I will try again and I let you know. Can I use a stand mixer? Any suggestions on brands for the ingredients? Like flour – yeast?

Hi Nicole, yes, the bread should not be hard on the inside. Here are some possible reasons and adjustments you can try:

Water Temperature: The hot water should be hot, but not too hot (around 100–110°F / 37–43°C). If the water is too hot, it can kill the yeast, preventing the dough from rising properly, which can result in a dense, hard bread.

Kneading Time: Kneading the dough for too long or too little can affect the bread’s texture. Kneading develops the gluten, but over-kneading can make the dough tough, while under-kneading won’t allow enough gluten formation, leading to dense bread. Aim for 8–10 minutes until the dough is smooth and elastic.

Yeast Activity: Check the yeast’s expiration date. If the yeast is not active enough (due to age), the dough won’t rise sufficiently, resulting in hard bread.

Resting Time: The dough should rise adequately both times. If your environment is too cool, the dough may not rise well. Make sure you’re letting it rise in a warm place. If it doesn’t double in size after the rising times listed, give it more time.

Humidity and Flour: If the air is dry or you’re in a dry climate, the dough may need a bit more water. Gradually add water if the dough feels too dry. Flour can also vary in absorbency depending on the brand and humidity, so you might need to adjust slightly.

Baking Time and Temperature: Double-check your oven temperature. Baking at too high a temperature or for too long can cause the bread to dry out. Consider using a thermometer to verify the oven’s accuracy or bake for a slightly shorter time if the crust is forming too quickly.

Try these adjustments to see if they help improve the softness and texture of your Pan de Agua!