1/7 Photos of Pan De Horno (Real Spanish Bread)
4 hrs 40 mins
4 hrs 10 mins
The intro to this recipe reads: "Ah yes, I can smell it now... fresh bars of bread from a panadería. Mmm. The texture and flavor is hard to find in the American supermarket. I searched in vain for a recipe for spanish bread. Finally, I begged a kind baker in Spain to reveal his secret to the magical delight. Here is the real recipe, in all its glory. Mind you, it isn't the easiest to make, but oh the rewards. Feel free to share this recipe with your friends, as long as you include my name and web address, so others can contact me with comments. Thanks!" Dean Derhak - firstname.lastname@example.org - http://www.xmission.com/--dderhak/recipes.html There is no yield amount given or times given for baking so don't count on the times given, I just had to put something in. If you have made bread it will make this one easier
My Private Note
Units: US | Metric
- 1Mix the yeast in the warm water let sit in a warm place for 10 minutes.
- 2Mix the salt with the flour and run through a fine mesh, allowing it to fall into a large bowl.
- 3Using your fingers, mix in the oil or butter.
- 4Slowly pour in the raised yeast while working the dough with your hands so as to produce a firm dough.
- 5Place the dough on a flat surface with some flour sprinkled on it.
- 6Knead the dough until it becomes firm and elastic.
- 7Grease the bowl and place the dough in it. Cover the bowl with a moist sheet and set in a warm place until the dough has doubled in volume.
- 8Once 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.
- 9Cut the dough as desired to form bars, loafs or balls and place on greased pans.
- 10Cut slits in top of bread as desired.
- 11Let bread raise on pans 30 more minutes or until the tops of the bars begin to flatten.
- 12Place 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.
- 13This recipe comes from a panadero.
- 14It may not come out exactly right the first time, but with practices the results are incredible.
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Nutritional Facts for Pan De Horno (Real Spanish Bread)
Serving Size: 1 (139 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 310.0
- Calories from Fat 47
- Total Fat 5.3 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 391.6 mg
- Total Carbohydrate 56.2 g
- Dietary Fiber 2.3 g
- Sugars 0.2 g
- Protein 8.1 g