Pan de Agua Recipe
This Pan de Agua recipe, the 'water bread', is a staple in Latin American kitchens. Revel in its fluffy texture and satisfying density – an effortlessly simple bread that promises to be the easiest loaf you'll ever bake!
Servings: 15 Slices
Calories: 137kcal
Ingredients
- 4 1/2 cups all-purpose flour
- 1 1/2 cups water
- 1 Tbsp active dry yeast
- 1 tsp salt
Instructions
- In a large bowl, dissolve the yeast in hot water and let it sit for 25 minutes, stirring occasionally.
- Next, add the flour and salt to the yeast mixture.
- Then, knead the dough for 10 minutes until it reaches an elastic consistency.
- Cover the bowl with a kitchen towel and let the dough rise for 1 hour and 45 minutes. Then, punch it down and let it rise for another 45 minutes.
- While it is rising the second time, preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius).
- After it has risen, shape your dough into a loaf, cut slits in the middle, and bake on a baking sheet for 20 minutes, or until golden brown. Finally, serve with butter and enjoy!
Video
Notes
Storage Info:
To keep Pan de Agua fresh, store it at room temperature, wrapped in a cloth inside a plastic bag for two days. For extended storage, freeze the sliced bread wrapped in plastic and then in foil for up to three months. To warm up a whole loaf of bread or slices, heat them in an oven preheated to 350°F (about 175°C); it should take roughly 10-15 minutes.
Nutrition
Serving: 1Slice | Calories: 137kcal | Carbohydrates: 29g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 157mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.001mg | Calcium: 7mg | Iron: 2mg
