Best Pan De Horno Authentic Spanish Bread Recipes

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PAN DE HORNO (REAL SPANISH BREAD)



Pan De Horno (Real Spanish Bread) image

The intro to this recipe reads: "Ah yes, I can smell it now... fresh bars of bread from a panaderĂ­a. 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 protected] - 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

Provided by Annacia

Categories     Yeast Breads

Time 4h40m

Yield 12 serving(s)

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 310.1, Fat 5.3, SaturatedFat 0.8, Sodium 391.7, Carbohydrate 56.3, Fiber 2.4, Sugar 0.2, Protein 8.1

TOP 10 SPANISH BREADS



Top 10 Spanish Breads image

Try these Spanish breads for an authentic taste of Spain! From pan con tomate to torrijas to flatbread, you'll want to serve these at every meal.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Mollette
Pan Con Tomate
Rustic Spanish Bread
Torrijas
Empanada Gallega
Spanish Flatbread
Spanish Churros
Pan De Horno
Spanish Sweet Milk Bread
Pan Basico

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Spanish bread in 30 minutes or less!

Nutrition Facts :

BOULE SHAPED LOAVES OF BREAD: PAN DE HORNO



Boule Shaped Loaves of Bread: Pan De Horno image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 2h35m

Yield 2 to 3 loaves of bread for 12 to 16 slices

Number Of Ingredients 6

1 packet quick acting yeast
1 1/2 teaspoons salt
2 cups warm water between 110 and 120 degrees F as measured with a candy thermometer
5 cups all-purpose flour
6 teaspoons lard or olive oil
2 tablespoons olive oil, for brushing loaves

Steps:

  • Dissolve yeast and salt in warm water and allow it to proof. The mixture should develop foam at the top which looks like the head of a beer. If it doesn't, the yeast is dead and should be discarded. This process takes about 15 minutes.
  • Sift the flour into a large bowl and gradually mix in the lard with your fingers. Then gradually add the yeast mixture and mix until the flour is moistened. Turn onto a floured board and knead into a cohesive mass. Place into a bowl, cover with a damp kitchen towel and place in a warm place to allow the dough to rise. This will take 30 to 45 minutes.
  • Punch the dough down, cover with the towel again and let sit in a warm place for another 30 minutes or so to allow to rise again. Note: the dough will not rise as much the second time.
  • Preheat oven to 450 degrees F. Transfer dough to a floured board and form into 2 or 3 loaves or bars. Place in a greased pan and brush the top of the dough with oil. Bake for 30 to 50 minutes until golden brown. The baked loaves should sound hollow when tapped.

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