Pan de Agua: Puerto Rican Water Bread
Puerto Rican water bread (pan de agua) is a homemade bread offering a thin, crisp crust reminiscent of French or Italian bread, suitable for various meals or snacking.
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Instructions
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Start boiling water for the shallow baking pan.
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Combine 1 packet active dry yeast, 1 tablespoon sugar, and 2 cups warm water in a large bowl, then cover and let stand for 20 minutes until foamy.
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In a separate bowl, mix 1 tablespoon salt with 5 cups all-purpose flour.
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Gradually stir the flour mixture into the yeast mixture, 1 cup at a time, until dough forms.
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Transfer dough to a floured surface and knead for 10-15 minutes (or 8-12 minutes with a stand mixer) until elastic and non-sticky.
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Grease a large bowl with 1 teaspoon vegetable oil, place dough inside, turn to coat, cover, and let rise for 1.5-2 hours until doubled.
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Flour a work area, divide dough into 2 equal portions, and form into two 12-14 inch long loaves.
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Sprinkle 2 tablespoons cornmeal or flour on a baking sheet, place loaves on it, and make 3-4 slashes on top of each.
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Combine 2 egg whites and 1 tablespoon water for an egg wash, then brush onto the loaves.
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Place loaves on the center rack of a cold oven, with the shallow pan of boiling water on the rack below.
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After 10 minutes, set the oven to 400°F and bake loaves for 35 minutes until golden and crusty, reaching an internal temperature of 200°F.