RUSTIC SPANISH BREAD
This light, fine-textured white bread gets its softness from a little bit of extra virgin olive oil.
Provided by Marsha Maxwell
Categories Breads
Time 2h3m
Number Of Ingredients 6
Steps:
- Sprinkle the yeast over slightly warm (95 degree) water in a small bowl or measuring cup. Stir lightly. Let sit for 10 minutes.
- Measure the flour, and place in the bowl of a kitchen mixer with a dough hook attached. If making by hand, place the flour in a large mixing bowl.
- Turn on the mixer, add salt to the flour, and allow to mix. Slowly drizzle the olive oil into the flour as the mixer is running. If making by hand, use a whisk.
- Slowly drizzle in the yeast and water mixture. Allow the dough to knead by machine for 4 minutes.
- If making by hand, combine the flour with the yeast and water mixture using a wooden spoon, then turn the dough out onto a floured surface and knead for 5 minutes.
- After kneading, you should have a smooth, springy dough that bounces back lightly when pressed with your finger. Check the texture of the dough during the kneading process. If the dough is sticky, add up to 1/2 cup additional flour.
- Cover the dough in the bowl with waxed paper that has been sprayed with cooking spray, then with a kitchen towel. Let rise for 1 hour or until doubled.
- Knead the risen dough by hand on a floured surface for about a minute to remove air. Form the dough into 2 equal-size balls, and place on a 15-inch baking sheet that has been sprinkled liberally with cornmeal.
- Cover the loaves again with waxed paper and a kitchen towel, and let rise a second time for 20-25 minutes or until doubled. Meanwhile, preheat the oven to 425 degrees.
- Bake the loaves for 23-25 minutes or until browned. Bake 5 minutes longer for a crisper crust.
Nutrition Facts : ServingSize 1 oz. slice, Calories 125 kcal, Carbohydrate 22 g, Protein 4 g, Fat 2 g, Sodium 200 mg, Fiber 1 g, UnsaturatedFat 2 g
RUSTIC SPANISH BREAD (PAN RUSTICO)
This five-ingredient bread recipe produces a rustic-style bread that you see on abuela's kitchen table in pueblos across Spain.
Provided by Lisa & Tony Sierra
Categories Bread
Time 1h30m
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together flour and salt and set aside.
- Pour dry yeast into a warm ceramic cup. Heat the water in a pan until it is very warm, but not hot. Pour approximately 4 ounces of water into the cup with yeast and stir with a fork until the yeast is completely dissolved.
- Pour yeast-water mixture and all but 1/2 cup water into a very large mixing bowl. Add flour to bowl gradually, continuously mixing with a wooden spoon until all flour is absorbed, adding the remaining water as needed. The dough should have a smooth texture and form a ball.
- Using a paper towel, coat the inside of a large bowl with olive oil or vegetable shortening. Cover the bowl with a wet dish towel and place in a warm spot in the kitchen. If your kitchen is drafty and cold, allow the dough to rise in the covered bowl in a warm oven (approximately 150 F) with the door open. Let rise for 30 minutes.
- Cover cutting board with a generous amount of flour to prevent dough from sticking. Turn dough out onto the cutting board. Flour hands and knead with heels of hands.
- When the dough has a consistent texture and forms a ball, divide into 3 pieces. Form dough into rounds or oblong shapes. Place on a cookie sheet or baking stone. Allow to rise in a warm place for 10 to 15 minutes. While dough is rising, heat oven to 375 F / 190 C.
- Cut slits in top of loaves just before baking. When the oven is hot, place bread on the center rack and bake for 10 minutes. Remove and brush with beaten egg white. Return to oven and bake for another 15 to 20 minutes. Bread should turn a light golden color.
- Remove from oven and allow to cool on a rack for 10 to 15 minutes. When cool enough to touch, slice with a bread knife and serve.
Nutrition Facts : Calories 61 kcal, Carbohydrate 12 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 150 mg, Sugar 0 g, Fat 0 g, ServingSize 3 loaves (36 servings), UnsaturatedFat 0 g
RUSTIC FRENCH BREAD
From "The Joy of Cooking" latest edition. This is my first time baking with a sponge starter. It is very easy and it makes a delicious loaf. I have made twice already with great results! This makes 2 loaves.
Provided by ChefRed
Categories Yeast Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Plan on making sponge first.
- I use active yeast and mix with water first to proof it. After 5 minutes, mix in flour with plastic or wood utensil until starter leaves side of bowl. I like to use a glass mason jar with lid. Let sit at least 6 hours in warm place until it triples, refrigerate if not using right away(take out and leave at room temperature for an hour before use).
- Mix in 4 1/2 cups of flour (I used 2 cups whole wheat and the rest white), water, sponge starter, salt. Knead for about 10 minutes. Dough should be sticky, but not stick to your hands. Place in lightly oiled bowl and turn over once to coat.
- Let rise until double in bulk (about 2-3 hours).
- Punch down and shape into 2 loaves on 2 cookies sheets dusted with flour.
- Place in warm place (I heat oven alittle and place in it .)Let rise until double.
- Preheat oven to 450. Place a small pan on lower shelf to hold 2 cups of boiling water. Score top of loaves with and x.
- Place boiling water in pan on lower shelf, place loaves on center shelf and bake for 40 minutes. I baked mine for 30. Bottom of bread should sound hollow. I agree as stated by reviewer, 450 degree was too high a temperature for full 40 minutes. I baked until golden brown all over for 30 minutes, turned off oven with bread inside for last 10 minutes directly on rack.
- Turn off oven and let sit for 10 minutes to develop crust. Take out and let cool off on cooling rack. I served with my recipe for roasted garlic.
PAN DE HORNO (REAL SPANISH BREAD)
The intro to this recipe reads: "Ah yes, I can smell it now... fresh bars of bread from a panadería. 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
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
More about "rustic spanish bread food"
RUSTIC SPANISH BREAD (PAN RUSTICO) RECIPE - BBC FOOD
From bbc.co.uk
Category Cakes And Baking
SPANISH 'PAN CATETO' (RUSTIC BREAD) RECIPE | FASCINATING SPAIN
From fascinatingspain.com
Estimated Reading Time 2 mins
PAN RUSTICO - RUSTIC SPANISH BREAD - FLOUR POWER
From tjrecipes2.com
BREAD SPANISH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RUSTIC SPANISH BREAD ARTICLE - OVO ARTICLES - SUBMIT YOUR ...
From ovoarticles.com
SPANISH BREAD’S SUCCULENT HISTORY & HOW TO MAKE IT - THE ...
From thehealthyapron.com
[HOMEMADE] RUSTIC SPANISH BREAD : FOOD
From reddit.com
THE HISTORY OF MASLIN, THE ORIGINAL RUSTIC BREAD
From lovefood.com
RUSTIC SPANISH BREAD - SORTEDFOOD
From sortedfood.com
RUSTIC SPANISH BREAD - 1BEST RECIPE
From 1bestrecipe.blogspot.com
PAN DE BARRA | TRADITIONAL BREAD FROM SPAIN - TASTEATLAS
From tasteatlas.com
10 MOST POPULAR SPANISH BREADS - TASTEATLAS
From tasteatlas.com
RUSTIC SPANISH BREAD (PAN RUSTICO) RECIPE | RECIPE ...
From pinterest.nz
RUSTIC SPANISH BREAD | RECIPE | SPANISH BREAD, BREAD ...
From pinterest.ca
RUSTIC SPANISH BREAD | TRIPLE F
From omdatube.wordpress.com
RUSTIC BREAD PHOTOS AND PREMIUM HIGH RES ... - GETTY IMAGES
From gettyimages.com
PAN BASICO: TRADITIONAL SPANISH BREAD RECIPE
From thespruceeats.com
HOW TO MAKE SPANISH BREAD (FILIPINO ROLLS WITH A BUTTERY ...
From ayellowbowl.com
TYPES OF SPANISH BREAD: THE ULTIMATE STAPLE FOOD | FOOD ...
From simple30.com
RUSTIC SPANISH BREAD (PAN RUSTICO) RECIPE | RECIPE ...
From pinterest.co.uk
RUSTICO SPANISH RESTAURANT | CHOPE - FREE ONLINE ...
From chope.co
TOP 10 SPANISH BREADS (+ TRADITIONAL RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST RUSTIC COOKING RECIPES - YUMMLY
From yummly.com
SOURDOUGH RECIPES FOR RUSTIC FERMENTED BREADS SWEETS ...
From glassstationbc.com
HOW TO MAKE RUSTIC SPANISH BREAD | RECIPE | SPANISH BREAD ...
From pinterest.ca
RUSTIC SPANISH BREAD (PAN RUSTICO) RECIPE | RECIPE ...
From pinterest.nz
PAN CON TOMATE AKA RUSTIC SPANISH TOMATO BREAD - …
From simpleandsweetfood.com
RUSTIC SPANISH BREAD | RECIPE | SPANISH BREAD, BREAD, BEEF ...
From pinterest.fr
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love