Best Pan De Horno Authentic Spanish Bread Recipes

BOULE SHAPED LOAVES OF BREAD: PAN DE HORNO

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.

TOP 10 SPANISH BREADS

Steps:

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

PAN DE HORNO (REAL SPANISH BREAD)

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.

TEXAS PAN BREAD (PAN DE CAMPO)

Steps:

• This is from a recipe my grandmother use to make in Texas.
• Preheat oven to 450 degrees.
• Stir together the dry ingredients.
• Blend in the butter using a pastry cutter (you can use your fingers) until the mixture is crumbly.
• Add milk slowly until a soft, not to sticky, ball of dough is formed.
• Turn the dough out on a floured surface and knead gently for about 1 minute.
• Flatten the ball of dough and roll out into about a 1/2 inch thick round.
• Place some butter (about a tablespoon) in a cast iron skillet.
• Place iron skillet in oven just to melt the butter.
• Remove the iron skillet as soon as the butter melts and swirl the butter to coat the bottom of the pan.
• Carefully place the dough into the skillet.
• Bake about 6 minutes, then flip the bread and bake another 6 minutes.
• Variations: Sprinkle cheddar cheese on top of bread after flipping. Spread a mixture of brown sugar and cinnamon on top after flipping.