Pan de Horno (Real Spanish Bread)
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The texture and flavor of fresh Spanish bread is hard to find in the American supermarket. Here is a recipe that, although it isn't the easiest to make, the rewards are great!
INGREDIENTS
1-1/2 tablespoons bread yeast
3 cups warm water
7 cups of white flour
2 teaspoons salt
1/4 cup extra-virgin olive oilMix the yeast with the warm water and let it 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. 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 sprinkled flour on it. Knead the dough until it becomes firm and elastic.
Grease a large bowl and place 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 surface, 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 rise on pans 30 minutes or more or until the tops of the bars begin to flatten.
Place in a very hot oven, 450 degrees, for 30 to 50 minutes, or until the top of the bars become toasted and they should sound hollow when knocked on the bottom. Remove the bread from the pans and let cool.