Pan De Horno Real Spanish Bread Recipes

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.

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.

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.

Steps:

• Dissolve yeast in 2/3 C water.
• Combine with salt, sugar, 2C water and 5 C flour. Beat 5 minutes.
• Add enough remaining flour, beating with wooden spoon, until dough is soft. Knead vigorously for 5 minutes.
• Place in a large greased bowl and brush top with melted butter. Cover and allow to rise until double. Punch down.
• Form into 1 large or 2 small oblong rolls. Place on lightly greased baking sheet that has been sprinkled with cornmeal. Brush with egg yolk glaze and sprinkle with poppy seeds or sesame seeds.
• Put bread in cold oven and turn oven temperature to 400 dg. Bake for 45-50 minutes. The bread will rise with the temperature.

Steps:

• For the Bread:.
• Pour warm water into a 1 quart bowl and sprinkle yeast over water. Set aside in a warm place that is free of draft until bubbly, about 5 minutes.
• Stir 1 cup of flour to make a sponge. Cover the bowl with plastic wrap and set aside until the sponge doubles in volume, about 1 hour.
• Scrape the sponge into the bowl of an electric mixer. Beat in anise seeds, orange zest, butter, orange liqueur, sugar, salt, eggs and 2 cups of flour. Beat the batter on medium speed for about 5 minutes. Reduce the speed to low and add, one 1/4 cup at a time, the remaining 1 1/2 cups of flour until it forms a very soft dough that cleans the side of the bowl.
• Knead with hook for 4 minutes (dough will be smooth and very soft, but it should not be sticky, if needed add more flour by the tablespoon to preventing sticking). Place the dough in a greased bowl, cover it with a cloth and set aside to rise in a warm place free of draft until doubled in volume, about 1 1/2 hour.
• Grease 2 8-inches round cake pans. Gently deflate dough and divide in half, (dough will be very soft). Carefully transfer each half to a greased cake pan, turning the edges under to smooth the top as best you can. Cover the pans loosely with plastic wrap, then with damp cloths and let stand in a warm place until dough rises to the top of pan, about 1 1/2 to 2 hours.
• Preheat oven to 350°F.
• Bake bread until hollow when thumped, about 35 to 40 minutes. Immediately remove the loaves from pans and place them on a wire rack to cool completely.
• For Glaze:.
• Stir everything together until smooth, add more orange juice if necessary to reach spread consistency.
• Spread glaze over cooled loaves and sprinkle with toppings.