Pan De Horno Real Spanish Bread
Discover the art of traditional Spanish baking with Pan De Horno – a rustic and irresistibly crusty Spanish bread that’s perfect for any occasion. Made with simple pantry staples like all-purpose flour, olive oil, and instant yeast, this recipe creates a golden-brown loaf with a soft, fluffy interior and a crisp, crackling crust. The secret lies in the addition of steam during baking, delivering an authentic bakery-style texture that’s hard to resist. Whether served as a warm accompaniment to soups, a base for tapas, or simply smeared with butter, this versatile bread is sure to transport your tastebuds straight to Spain. Plus, with straightforward step-by-step instructions, you’ll be kneading and baking your own artisan loaf in no time! Perfect for beginners and seasoned bakers alike, this recipe is a celebration of traditional Spanish flavors. Keywords: Spanish bread recipe, artisan bread, Pan De Horno, homemade bread.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 325 milliliters Warm water
- 7 grams Instant yeast
- 10 grams Sugar
- 10 grams Salt
- 30 milliliters Olive oil
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Stir to distribute the salt evenly.
In a small bowl, dissolve the sugar and yeast in the warm water. Let it sit for about 5 minutes until it becomes frothy.
Make a well in the center of the flour and pour in the yeast mixture and olive oil.
Mix the dough with a wooden spoon or your hands until it starts coming together. Transfer it to a floured work surface.
Knead the dough for about 10 minutes until it is smooth and elastic. Add a little flour if the dough is too sticky.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise for 1 hour or until it doubles in size.
After the dough has risen, punch it down to release the air. Shape it into a round or oval loaf and place it on a baking tray lined with parchment paper.
Cover the dough with the kitchen towel again and let it rise for 30 minutes.
Preheat your oven to 220°C (430°F). Place a small oven-safe dish of water on the bottom rack of the oven to create steam, which will help form a crispy crust.
Before baking, lightly dust the loaf with flour and make a few slashes across the top of the bread with a sharp knife.
Bake the bread for 20-25 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3944 mg | 171% | |
| Total Carbohydrate | 394.5 g | 143% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 11.1 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 616 mg | 13% | |
*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.
