Boule Shaped Loaves of Bread: Pan De Horno
- Yield: 2 to 3 loaves, providing 12 to 16 slices
- Nutritional Information per Serving (based on 14 servings): Calories 317, Total Fat 12 g, Saturated Fat 5 g, Carbohydrates 50 g, Dietary Fiber 3 g, Sugar 14 g, Protein 6 g, Cholesterol 0 mg, Sodium 171 mg
- Total Time: 2 hours 35 minutes
- Preparation: 25 minutes
- Resting (Inactive Time): 1 hour 30 minutes
- Cooking Time: 40 minutes
- 1 packet quick-acting yeast
- 1 1/2 teaspoons salt
- 2 cups warm water (110-120F), checked with a candy thermometer
- 5 cups all-purpose flour
- 6 teaspoons lard or olive oil
- 2 tablespoons olive oil for brushing the loaves
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- Combine the yeast and salt in warm water and allow it to proof. Watch for foam forming on the surface like a beer headthis signals active yeast ready to transform your dough. If no foam appears after about 15 minutes, discard and start fresh for the best rise.
- Sift the flour into a large mixing bowl, then rub in the lard with your fingers for a tender crumb. Gradually stir in the yeast mixture until fully moistened. Knead on a floured surface until smooth and elasticyour effort here creates that irresistible chew. Cover in a bowl with a damp cloth and let rise in a warm spot for 30 to 45 minutes, doubling in size.
- Punch down the risen dough to release air, re-cover, and rest again in warmth for 30 minutes. This double rise builds incredible flavor and texture you'll crave.
- Preheat oven to 450F. Shape into 2 or 3 boules on a floured surface, place in a greased pan, brush with olive oil for a golden sheen, and bake 30 to 50 minutes until deeply browned. Tap for a hollow soundperfection! Cool slightly, slice, and savor homemade Spanish bread that rivals any bakery.
2008, Robert Irvine, All Rights Reserved
