Pan De Horno (Real Spanish Bread)

Recipe by Annacia
READY IN: 4hrs 40mins




  • 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.