Prep 4 hrs 10 mins
Cook 30 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 - email@example.com - 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
- 1 1⁄2 tablespoons of bread yeast
- 3 cups warm water
- 7 cups flour, unbleached
- 2 teaspoons salt
- 1⁄4 cup extra virgin olive oil
- Mix the yeast in the warm water 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 or butter.
- 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 sheet 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.
- This recipe comes from a panadero.
- It may not come out exactly right the first time, but with practices the results are incredible.
I made this bread for a small Spanish-themed dinner party and it turned out beautifully. The bread came together quickly and was easy to knead, rose magnificently and came out of the oven with a golden brown crust and snowy white crumb. Very delicious and admirable at soaking up the juices from a tapas spread. Also, the leftovers make great toast. I used 6 cups of high-gluten flour, 1 cup all-purpose flour and got 4 nice sized-loaves, which I baked for 22 min.
I lived in Spain for a while as an undergrad and this recipe is perfect! I followed this recipe to the letter, and the dough was stickier than most bread I've made. I halved the measurements and made four loaves out of it, which I cooked on a baking sheet at 425 for about 30 mins. Thanks for posting!
This was fantastic! Very rustic and delicious!! I halved the recipe & let my bread machine mix the dough and then I made 2 loaves from that & baked in the oven. Mine took significantly less time to bake. I brought it to a Tapas party served alongside Glazed Rosemary Honey Mushrooms and Red Bell Pepper Tapas. Great to soak up all the wonderful juices! I used the leftovers for Crostini with red peppers for a delicious light lunch the next day. This will be a "must" for every Tapas party. Thank you for sharing!