Spanish Bread Recipe

Pan Basico: Traditional Spanish Bread

Ingredients:

• 1 1/3 cups water, divided

• 1 (1/4-ounce) envelope (2 1/4 teaspoons) active dry yeast

• 1/2 teaspoon sugar

• 4 cups (500 grams) all-purpose flour

• 1 1/2 teaspoons salt

• 1 large egg

• 1 tablespoon water

Steps to Make It:

1. Measure 2/3 cup water into a microwave-safe cup. Heat water in the microwave for a few seconds until it is lukewarm.

2. Transfer the water to a large mixing bowl. Mix the yeast and sugar into the warm water, stirring constantly until both have dissolved completely.

3. In a medium mixing bowl, mix the flour and salt.

4. Using a wooden spoon, gradually stir the flour and salt mixture into the water and yeast mixture. Stir in the remaining 2/3 cup water until a soft dough is formed. Add more water if needed, 2 tablespoons at a time.

5. Knead the dough for 1 to 2 minutes to form a soft ball of dough.

6. In a mixing bowl, cover the dough with a wet dish towel. Place the bowl in a warm place away from drafts and allow the dough to rise for 40 minutes.

7. Knead the dough 5 to 6 times. Form it into 1 large ball for a single round or divide into 2 pieces and form each into smaller rounds. To make a baguette, divide the dough into 2 pieces and form each into long, thick ropes of about 12 inches. Twist the pieces together and pinch the ends together.

8. Place dough on a baking stone or parchment-lined cookie sheet. Let it rise in a warm place for 15 minutes.

9. Preheat the oven to 425 F. In a small bowl, beat the egg with 1 tablespoon water to create an egg wash.

10. Once risen, score the top of the dough and bake for 7 minutes, then remove from oven and brush with the egg wash to create a shiny crust. Return to the oven and continue baking for about 18 to 24 minutes. The bread is done when it registers 190 F to 200 F on an instant-read thermometer inserted in the middle of the bread. It should also be golden brown and have a hollow sound when you tap on the bottom.

11. Remove from the oven and allow to cool completely on a rack.

NB We used the bread maker to prove the dough and then continued from step 9.