My daughter has a social studies project, an encyclopedia of The Dominican Republic. For her presentation this week she wanted to make a local bread. Today is our trial run for Pan de Agua, water bread. We found a recipe at Aunt Clara's Kitchen. According to Aunt Clara this is bread is served at breakfast. The hardest part of this recipe for us was calculating how many teaspoons are in one packet of yeast. I buy yeast at Sam's, not in individual packets. I also used a Sil-pat instead of oil on my baking sheet. I have never understood the greasing of cookie sheets or baking sheets. The grease always seems to burn in between the cookies or whatever you are baking. I don't know about you, but I do not enjoy scrubbing my baking sheets or really anything for that matter.
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NEW RECIPE #22 Pan de Agua:
(Aunt Clara's Kitchen)
(Average Family Rating)
3 C. Flour
2 1/2 (.25 ounce) Packages Active Dry Yeast OR 5 5/8 tsp.
1 tsp. Salt
1 C. Warm Water
Dissolve the yeast in the warm water. Mix in flour, salt. Add the yeast and mix in with a spatula until it is well blended. Flour a clean surface and knead the dough until it is smooth and elastic (same texture as children modeling clay).
Wrap in a plastic film and let rise in a warm place until it doubles. Put the dough on a floured surface and punch down to get rid of the excess bubbles. Divide the dough in 8 portions. Work them into rolls, then slash them lengthwise with a knife. Allow to double again before baking. Pre-heat the oven to 425° F.
Oil a baking sheet. Bake bread for 15 to 20 minutes, or until golden brown.