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Easy Spanish Bread Recipe - Pan Basico

User Rating 2 Star Rating (1 Review)

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Spanish Bread - Pan Basico (c)

Spanish Bread - Pan Basico

Lisa Sierra (c) 2009 Licensed to About.com Inc.
Bread is never absent on a Spanish table. It is such an integral part of any Spanish meal and comes in many different forms. This easy Spanish bread recipe is a very basic white bread that is perfect for a beginning bread maker. Flour, water, salt and yeast are about all you need to make this delicious homemade bread. It can be formed into a baguette or "barra" as the Spanish say, or into one large round or several mini-rounds. From start to finish it takes about 2 hours.

Prep Time: 1 hour, 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 40 minutes

Ingredients:

  • 5 oz (150 ml) warm water
  • 1 envelope (1/4 oz / 7 gr) active dry yeast
  • 1/2 tsp granulated sugar
  • 4 cups (500 gr) unbleached white flour
  • 1 1/2 tsp (10 gr) salt
  • 1 egg

Preparation:

This basic bread recipe makes 1 baguette or 4 mini-loaves.

Note: Weather conditions such as humidity and temperature effect bread making. The quantities of flour and water required to make suitable dough may need to be adjusted.

Measure water into a glass or plastic cup. Heat water in a microwave for a few seconds - just until lukewarm. Mix in the yeast and sugar until completely dissolved. Pour into a large mixing bowl.

Measure flour and salt and mix together in a medium mixing bowl.

Using a wooden spoon, gradually stir in flour and salt mixture to water-yeast mixture. Stir in more water if needed, 2 tablespoons at a time until a soft dough is formed. Then, kneed the dough five or six times. Form the dough into a ball and leave in mixing bowl.

Wet a dish towel and cover the bowl. Place bowl in a warm place away from drafts and allow to rise for 40 minutes.

Kneed the dough 5-6 times and divide dough into 4 pieces. Form into 4 balls. Or, to make a baguette, divide into 2 pieces and form into 2 long pieces. Twist the 2 pieces together. Place dough on a baking stone or cookie sheet. Allow to rise in a warm place away from drafts for 15 minutes.

Turn on oven and heat to 425F (218C) degrees. Beat egg with 1 Tbsp water. Bake for 7 minutes, then remove from oven and brush on egg-water mixture. Return to oven and continue baking. When bread is done, remove from oven and allow to cool on rack.

User Reviews

Reviews for this section have been closed.

 2 out of 5
Recipe needs adjusting, Member lvdkeyes

The water to flour ratio is way off. For 4 cups flour it usually takes a cup or little more water. Using only 5 ounces of water for 4 cups of flour makes it far too dry. I live in the tropics and usually I need to add more flour because of the humidity.

7 out of 7 people found this helpful.

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