RUSTIC SPANISH BREAD (PAN RUSTICO)
This five-ingredient bread recipe produces a rustic-style bread that you see on abuela's kitchen table in pueblos across Spain.
Provided by Lisa & Tony Sierra
Categories Bread
Time 1h30m
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together flour and salt and set aside.
- Pour dry yeast into a warm ceramic cup. Heat the water in a pan until it is very warm, but not hot. Pour approximately 4 ounces of water into the cup with yeast and stir with a fork until the yeast is completely dissolved.
- Pour yeast-water mixture and all but 1/2 cup water into a very large mixing bowl. Add flour to bowl gradually, continuously mixing with a wooden spoon until all flour is absorbed, adding the remaining water as needed. The dough should have a smooth texture and form a ball.
- Using a paper towel, coat the inside of a large bowl with olive oil or vegetable shortening. Cover the bowl with a wet dish towel and place in a warm spot in the kitchen. If your kitchen is drafty and cold, allow the dough to rise in the covered bowl in a warm oven (approximately 150 F) with the door open. Let rise for 30 minutes.
- Cover cutting board with a generous amount of flour to prevent dough from sticking. Turn dough out onto the cutting board. Flour hands and knead with heels of hands.
- When the dough has a consistent texture and forms a ball, divide into 3 pieces. Form dough into rounds or oblong shapes. Place on a cookie sheet or baking stone. Allow to rise in a warm place for 10 to 15 minutes. While dough is rising, heat oven to 375 F / 190 C.
- Cut slits in top of loaves just before baking. When the oven is hot, place bread on the center rack and bake for 10 minutes. Remove and brush with beaten egg white. Return to oven and bake for another 15 to 20 minutes. Bread should turn a light golden color.
- Remove from oven and allow to cool on a rack for 10 to 15 minutes. When cool enough to touch, slice with a bread knife and serve.
Nutrition Facts : Calories 61 kcal, Carbohydrate 12 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, Sodium 150 mg, Sugar 0 g, Fat 0 g, ServingSize 3 loaves (36 servings), UnsaturatedFat 0 g
SPANISH PEASANT BREAD
Make and share this Spanish Peasant Bread recipe from Food.com.
Provided by Mareesme
Categories Yeast Breads
Time 2h20m
Yield 1-2 loaves
Number Of Ingredients 9
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.
Nutrition Facts : Calories 3915.4, Fat 19.3, SaturatedFat 4.7, Cholesterol 377.6, Sodium 7037.4, Carbohydrate 802.5, Fiber 30.5, Sugar 15.7, Protein 112.9
TOP 10 SPANISH BREADS
Try these Spanish breads for an authentic taste of Spain! From pan con tomate to torrijas to flatbread, you'll want to serve these at every meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Spanish bread in 30 minutes or less!
Nutrition Facts :
PEASANT BREAD
There's nothing more special than homemade bread at the dinner table, and this hearty loaf is no exception.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer, combine 1/4 cup water and yeast. Let stand until yeast is foamy, about 10 minutes. Add 1/2 cup more water and sponge; mix on low speed using paddle, about 2 minutes. Add flours, salt, and remaining water; mix 1 minute more. Using dough hook, mix on medium-low speed, pulling dough from hook 2 or 3 times, until dough is soft and sticks to fingers when squeezed, about 8 minutes. Or knead by hand, 15 to 20 minutes.
- On a floured surface, knead dough into a ball by hand, 4 or 5 turns. Place smooth side up in a lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until tripled in bulk, about 3 hours.
- Turn dough onto floured surface. Flour top, and cut in half. Roll up one piece of dough lengthwise, flatten slightly, and roll lengthwise again. On an unfloured surface, cup your hands around the sides of the dough and move it in small, circular motions, until top of dough is rounded and bottom is smooth. Flour a piece of parchment, and place dough on it; cover loosely with oiled plastic wrap, then cover with a towel. Repeat process with second piece of dough. Let rise in a warm place until doubled in bulk, about 50 minutes. 30 minutes before this final rise is completed, place a baking stone or baking sheet in the oven and an empty baking pan on the lowest shelf; heat oven to 450 degrees.
- Sprinkle dough with flour, and dimple the surface with your fingertips; let rise 10 minutes more. Using a baker's peel or baking sheet, slide loaves and parchment onto the baking stone or baking sheet. Pour 2 cups very hot water into the heated baking pan to create steam. Bake until dark golden brown and hollow sounding when tapped on the bottom, 25 to 30 minutes. Transfer to a wire rack to cool for at least 30 minutes before slicing.
PEASANT BREAD
Hands-down my favorite bread .. You'll love the incredible flavor of this easy to make no-knead Peasant Bread. Eat it fresh out of the oven
Provided by VeggiesByCandlelight
Categories Yeast Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl whisk the flours and the salt. Set aside.
- Grease a separate large bowl with butter or olive oil and set this aside. (This bowl will be used for the dough's initial rise).
- In a standing-mixer's bowl, dissolve the sugar into the water. Sprinkle the yeast over the top. (If you'd like . at this point . to ensure the yeast is active . you could let the mix stand for 10-15 minutes . or until it's foamy and/or bubbling just a bit. I typically don't).
- Add the flours and salt.
- Mix (**Note: The original recipe outlines stirring with a wooden spoon, which works . but I like to use my mixer with the dough hook and let it go for 4 or 5 minutes on medium speed) Note: the dough will be on the wet side. Transfer the dough to the greased bowl from the preparation step.
- Cover bowl with a towel or plastic wrap and set aside in a warm spot to rise for at least an hour . or until it's about doubled in size.
- ** Typically, dough at our house takes 3 or 4 hours to double . point being . don't sweat the exact time.
- Grease 2 oven-safe bowls with about a Tbsp of butter each.
- Preheat the oven to 425ºF.
- Punch down your dough . and divide it into 2 equal parts. One by one . place each half on a floured counter-top. Quickly form a ball with each part & transfer them to your prepared bowls.
- At this point . the original recipe calls for letting the dough rise until it's doubled again in size . and this certainly works. I've taken to putting the dough into the fridge overnight for its second rise. There's something that happens to dough when it ferments for a long period of time in a cool environment.
- Pre-heat oven to 425.
- Bake for 10 minutes at 425. Reduce the heat to 375º and bake for 18-19 minutes longer. Remove from the oven . letting the loaves sit for 5-10 minutes before turning them over onto cooling racks.
- If the bowls have been greased well . the loaves should easily fall out out onto the cooling racks.
- You'll have to gauge it based on taste . I cook the loaves on the lower end of the time the original calls for because we like them pale & soft. If that's not for you . they can always be placed back into the oven (outside their bowls) and baked for about 5 minutes longer.
- Remove from oven and let cool for 10 minutes before cutting.
PEASANT BREAD
Crusty outside and moist inside. A great bread for beginners!! So good with soups and stews or as a conatiner for spinach dip!! Allow 2 to 10 hours to make and ferment the starter.
Provided by Aroostook
Categories Yeast Breads
Time 7h40m
Yield 2 10inch round loaves
Number Of Ingredients 8
Steps:
- Starter: The water should be at room temperature.
- Combine the water and yeast in a small bowl.
- Let stand I minute, then stir until yeast is dissolved.
- Add the flour.
- Stir vigorously for about 100 strokes.
- Scrape down the sides of the bowl then cover with a clean towel or plastic wrap.
- Place in a warm (75 F) place until mixture is bubbly (2 -10 hours).
- Place the starter into a large (6-quart+) bowl.
- Dough: Add the water and yeast to starter.
- Add 1 cup, of flour and stir until it is well combined.
- Add the salt and only enough of the remaining flour to make a thick dough that is difficult to stir.
- Turn the sticky dough out on a floured work surface.
- Dip your hands in flour then knead the dough by pushing it down and forward with the heel of one hand, then pulling back from the top and folding the dough over with the other.
- Gradually add the remaining flour as you knead for 15 minutes.
- Dough will be strong and slightly sticky and will spring back when poked.
- Shape dough into a ball.
- Return dough to the bowl that has been coated with olive oil.
- Brush top of dough with a bit of olive oil,.
- Cover with a clean damp towel and place in a warm place until doubled in volume.
- Deflate the dough, place on lightly floured work surface.
- Knead briefly.
- Cut dough into 2 equal pieces.
- Knead briefly.
- Shape each piece into a tight ball.
- Place on a greased baking sheet.
- Cover with a clean damp towel and put in a warm place until doubled in volume.
- Preheat oven to 450 F and place oven racks to center of oven.
- Place a pan of water under the rack where the loaves will bake.
- Using a sharp knife score the loaves with cuts 1/4- to 1/2-inch deep along the surface.
- Place loaves in the hot oven.
- Bake for about 20 minutes.
- Reduce heat to 400 degrees F and bake another 15 to 20 minutes.
- Remove from oven and allow to cool for 1/2 hour.
- Brush tops with a bit more olive oil if you wish.
PEASANT BREAD
A delicious bread machine bread great for french toast, grilled sandwiches, or toast. It has no fat and very little sugar.
Provided by LOVEKANSAS
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 12
Number Of Ingredients 5
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.
Nutrition Facts : Calories 6.5 calories, Carbohydrate 1.4 g, Fiber 0.2 g, Protein 0.3 g, Sodium 291.1 mg, Sugar 1 g
More about "spanish peasant bread recipes"
PEASANT BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (177)Total Time 2 hrs 40 minsServings 20Calories 90 per serving
- Add the water and mix until the water is absorbed and the dough comes together in a sticky ball., Cover the bowl and set aside in a warm spot to rise for 1 to 1 1/ 2 hours, until the dough has doubled in bulk., Place a rack in the lower third of the oven and preheat it to 425°F.
- Use the butter to generously grease two 1-quart oven-safe bowls or a 3-quart casserole dish (for one large loaf)., Use two forks to deflate the dough by releasing it from the side of the bowl and pulling it toward the center.
PAN BASICO: TRADITIONAL SPANISH BREAD RECIPE - THE SPRUCE …
From thespruceeats.com
3.9/5 (46)Total Time 1 hr 46 minsCategory Dinner, Lunch, BreadCalories 192 per serving
PAN DE BARRA | TRADITIONAL BREAD FROM SPAIN - TASTEATLAS
From tasteatlas.com
HOW TO MAKE SPANISH BREAD (FILIPINO ROLLS WITH A …
From ayellowbowl.com
MY MOTHER'S BEST, NO-KNEAD PEASANT BREAD RECIPE
From alexandracooks.com
PEASANT BREAD - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
FRENCH PEASANT BREAD - SWEETPHI
From sweetphi.com
CLASSIC SPANISH PEASANT RECIPES | THE PIMSLEUR LANGUAGE …
From blog.pimsleur.com
SOFT SPANISH BREAD - RIVERTEN KITCHEN
From rivertenkitchen.com
EASY PEASANT BREAD RECIPE - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
SPANISH PEASANT BREAD RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #healthy #breads #spanish #european #low-fat #vegetarian #grains #dietary #low-saturated-fat #inexpensive #yeast #low-in-something #pasta-rice-and-grains #4-hours-or-less
You'll also love