El Fogón de Frakie

Pan de agua:

If you love bread with a «crunch,» Pan de Agua is the one for you. This is my dad’s favorite bread, and for good reason! Unlike its softer cousin, Pan de Agua has a beautiful, golden-brown crust that crackles when you bite into it, while the inside remains light and airy.

In our house, this is the go-to bread for a hearty breakfast or a big family dinner. My dad always says nothing beats a warm slice of Pan de Agua, used to soak up the sauce from a stew or dipped into a hot cup of coffee. It’s a simple, rustic classic that brings everyone to the table.

Ingredients:

• 4 cups All-purpose flour
• 1 ½ cups Warm water
• 1 tbsp Active dry yeast
• 1 tbsp Sugar
• 1 ½ tsp Salt
• Cornmeal (for dusting the baking sheet)

Methods:

• Activate: Mix warm water, sugar, and yeast in a bowl. Let it sit for 10 minutes until it becomes frothy.
• Knead: Mix in the flour and salt. Knead for about 8-10 minutes until the dough is smooth and elastic.
• Rise: Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour (or until doubled in size).
• Shape: Punch the dough down and divide it into two long loaves. Place them on a baking sheet dusted with cornmeal.
• Bake: Make a few diagonal cuts on top. Place a pan with water on the bottom rack of the oven (this creates the steam for the crispy crust!). Bake at 400°F for 25-30 minutes until golden brown.

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