Pan de Horno (Spanish Bread)
adapted by Michael
McCabe
Notes:
This recipe comes from a panadero. It may not come
out exactly right the first time, but with practices the results are
incredible. I've made a few mistakes, but now it comes out perfect and has that
panaderma flavor.
Cuisine: Spanish
Categories: Baked, Bread
Source: June, 1990 issue of
Bon Appetit
Copyright: November, 2005
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Software
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1 1/2 tablespoons
active dry yeast
3 cups warm water (105
F to 115 F)
7 cups unbleached
all-purpose flour
2 teaspoons kosher
salt
1/4 cup extra-virgin
olive oil
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Hardware
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small bowl
fine mesh
large bowl
moist sheet
moist towel
greased pans
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Mix the yeast in the warm water in a small
bowl and let sit in a warm place for 10 minutes. Mix the salt with the flour
and run through a fine mesh, allowing it to fall into a large bowl. Using your
fingers, mix in the oil. Slowly pour in the raised yeast while working the
dough with your hands so as to produce a firm dough. Place the dough on a flat
surface with some flour sprinkled on it. Knead the dough until it becomes firm
and elastic.
Grease the bowl and place the dough in it.
Cover the bowl with a moist towel and set in a warm place until the dough has
doubled in volume.
Once again, remove the dough and knead it
again over a floured tabletop, to remove air pockets and until the dough feels
smooth. Return the dough to a covered bowl and let it rest. 15 minutes should
be sufficient.
Cut the dough as desired to form bars,
loafs or balls and place on greased pans. Cut slits in top of bread as desired.
Let bread raise on pans 30 more minutes or
until the tops of the bars begin to flatten.
Place in a very hot oven (450 degrees F) for 30 o
50 minutes, or until the tops of the bars become toasted and they sound hollow
when knocked on the bottom. Remove the bread from the pans and let cool.
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