Puerto Rican Water Bread Recipe | Easy 4-Step Pan de Agua
This Water Bread Recipe is a staple in traditional Puerto Rican breakfast! Made with only 6 simple ingredients, its outer crispy crust is the perfect opposition to its soft center. The perfect companion for your morning coffee.
Equipment
- Large stand mixer if hand-mixing, see notes
- Dough hook optional but helpful
- large mixing bowl
- small mixing bowl
- 2 Baking sheets
- Pastry brush
- Parchment Paper
Ingredients
- 2 cups warm water
- 1 packet active dry yeast * or 2 1/4 teaspoons
- 1/2 tbsp granulated sugar
- 5 cups all purpose flour or bread flour; extra for working
- 2 tsp salt
- 1 cup water boiling
- 2 tbsp olive oil *
- cornmeal for dusting or extra flour
Instructions
Proof Yeast.
- To a small bowl, pour warm water, between 100-110 degrees Fahrenheit. Add yeast and sugar, then mix lightly. Cover with a kitchen towel and allow it to proof for about 10 minutes. Room temperature water works, too, but yeast thrives in warm environments.
- You will know the yeast is proofed because the mixture grew in size and formed a thick layer of foam on top. Once yeast water is proofed, pour it into a stand mixer bowl.
Prepare Dough and Let it Rise.
- Mix 5 cups of flour (packed) and salt in a large mixing bowl. Then add dry ingredients to stand mixer one cup at a time. Mix on low speed with a dough hook, scrape down the sides of the bowl as needed. If mixing by hand, see notes.
- Once the mixture looks incorporated, add the next cup of flour. It does not have to be super blended before adding more flour.
- After all the dry ingredients have been poured in, continue mixing. The dough hook will knead the dough for you, which saves you a step! Once the dough is no longer sticking to the sides or bottom of the mixer, you know it is ready.
- Grease a large bowl with spray or butter and set it aside. Transfer the dough to a lightly floured surface and shape it into a ball.
- Place the dough in a warm environment and let it rise undisturbed for 1 ½ - 2 hours, until it doubles in size.
Shape Dough.
- After an hour and a half, check the dough and see if it has doubled in size. If that is the case, it is ready for the next stage.
- Prepare a baking sheet with parchment paper and sprinkle cornmeal or flour over it (either one works). Transfer the dough to a lightly floured surface and cut it in half with a knife or pastry cutter. Then shape each half into a loaf. Place it in the prepared baking dish.
- Brush the top of the loaves with oil and slice 3-4 diagonal cuts on top with a sharp knife (if desired). If you prefer to do an egg wash instead, feel free to do so.
- Optional: allow a 30-minute second rise.
Bake the Bread.
- Boil a cup of water. Place the second baking sheet in the bottom pan of the oven then pour the water into it. Do not preheat the oven. Place the bread on the rack over it and close the oven. Set it to 400 degrees Fahrenheit and bake it for 30-35 minutes, until golden brown.
- Remove both loaves of bread from the oven and carefully transfer them to a wire rack to cool.
- Once cooled, slice and serve buttered with a cafecito.
- ¡Buen provecho from The Happy Wookiee!
Notes
If you have rapid rise or instant yeast instead of active dry yeast, add it to 120-130 degrees Fahrenheit water and allow it to proof about 10-15 minutes. Carry on with the following step.
If using bread flour, use the same amounts. As far as flavor and texture is concerned, it is a matter of preference but for the purpose of the recipe, the measurements are the same.
If you do not have a stand mixer, you can mix the dough with a wooden spoon. Once fully incorporated, move the dough to lightly floured work surface and knead by hand for about 20 minutes. It can feel like a long time so have a show or some music in the background and have fun with it! You will know you are done when the dough is still elastic but not sticky anymore.
For the perfect rising environment, I like to warm my oven to about 100 degrees. I turn it off and then place the bread dough inside for the first rise. If you are familiar with the dutch oven method and prefer it, you can do that instead.
Any leftover bread should be wrapped in plastic wrap (or sealed tightly) for up to three days. To enjoy to its fullest, warm up for a few seconds in the microwave before consuming. Also, if you want to freeze it, ensure it is tightly sealed (I place mine in a sealable bag after wrapping it) before placing it in the freezer. It will last up to two months.