Pan De Agua
Experience the delicious simplicity of *Pan de Agua*, a classic Caribbean bread known for its light, airy texture and golden, crusty exterior. Made with pantry staples like all-purpose flour, active dry yeast, and just a hint of sugar, this no-fuss recipe delivers bakery-quality results with minimal effort. The secret lies in creating steam during baking, which forms the signature crisp crust while preserving a soft, tender crumb inside. Perfectly versatile, *Pan de Agua* pairs beautifully with soups, stews, or your favorite spreads, making it a must-try for bread enthusiasts and home bakers alike. Whether enjoyed fresh out of the oven or toasted the next day, this easy-to-make bread will quickly become a household favorite.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 10 grams Salt
- 10 grams Granulated sugar
- 350 milliliters Warm water (about 40°C/105°F)
- 15 milliliters Vegetable oil
Instructions
In a large mixing bowl, combine the flour, salt, and sugar. Stir until evenly distributed.
In a small bowl or measuring cup, dissolve the yeast in the warm water. Let it sit for 5-10 minutes until frothy.
Create a well in the center of the dry ingredients and pour in the yeast mixture and vegetable oil.
Mix the ingredients together with a wooden spoon or your hands until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic.
Lightly oil a large bowl, place the dough inside, and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1 hour, or until it doubles in size.
After the dough has risen, punch it down to release any air bubbles. Divide it into two equal portions.
Shape each portion into a round or oblong loaf. Place the loaves on a baking sheet lined with parchment paper or a lightly floured surface.
Cover the loaves with a kitchen towel and let them rise again for 30 minutes.
While the dough rises, preheat your oven to 220°C (425°F). Place a heatproof dish on the bottom rack of the oven and fill it with water to create steam, which helps the bread develop a crusty exterior.
Once the loaves have risen, use a sharp knife to make a few slashes on top of each loaf to allow steam to escape during baking.
Bake the loaves in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 394.3 g | 143% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 11.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
