Pan de Agua
Pan de Agua (which translates to "water bread" in English) is a light, airy bread with a crisp crust and soft interior. It is popular in the Caribbean, especially in Puerto Rico and the Dominican Republic. The bread's name comes from the method of baking it with steam, which gives it a distinctive crust. It's perfect for sandwiches or enjoyed simply with butter, cheese, or jam.
Ingredients
- 4 cups all-purpose flour
- 1 ½ cups warm water about 110°F or 45°C
- 2 tsp salt
- 2 tsp sugar
- 2 ¼ tsp active dry yeast 1 packet
Instructions
Activate the Yeast
- In a bowl, combine warm water, sugar, and yeast.
- Let it sit for 5–10 minutes until it becomes foamy (this activates the yeast).
Make the Dough
- In a large bowl, mix the flour and salt.
- Gradually add the yeast mixture while stirring.
- Knead the dough for 8–10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise for 1 hour or until it doubles in size.
Shape the Loaves
- Preheat the oven to 450°F (230°C).
- Divide the dough into 2 loaves or shape it into smaller rolls.
- Place the dough on a baking sheet lined with parchment paper.
Create Steam for the Crus
- To achieve the signature crispy crust, add steam to the oven:
- Place a pan with hot water on the bottom rack of the oven.
- Alternatively, spray the inside of the oven with water before closing the door.
Bake
- Bake for 20–25 minutes until the bread is golden brown and sounds hollow when tapped.
- Let it cool slightly before slicing.