Spanish Bread

We had this Pan De Horno with our Spanish Meatball Soup.  It was good, so easy to make, and the dough itself is very simple.  The bread is crunchy on the outside and soft on the inside.  I have not been to Spain for 10 years now, so I don't remember the bread exactly, but I think this is pretty close.  This is supposed to be an authentic recipe from a panadería and we really enjoyed it.  I used one cup of whole wheat pastry flour.

Spanish Bread
from Food

3/4 tablespoon of bread yeast

1 1/2 cups warm water

3 1/2 cups flour, unbleached (can use 1 cup ww pastry)

1 teaspoon salt

2 tablespoons extra virgin olive oil

1.  Mix the yeast in the warm water let sit in a warm place for 10 minutes.  Mix in the oil and add the salt and most of the flour.  Knead, adding more flour if necessary, until dough is firm, smooth and elastic. 

2.  Grease a bowl and place the dough in it.  Cover the bowl with a moist sheet and set in a warm place until the dough has doubled in volume.

3.  Once again, knead it again over a floured tabletop (or just in the rising bowl, like I did), to remove air pockets and until the dough feels smooth. Return the dough to a covered bowl and let it rest, 15 minutes should be sufficient.

4.  Cut the dough as desired to form loafs or rolls and place on greased pans.  Cut slits in top of bread as desired.  Let bread raise on pans 30 more minutes or until the tops of the loaves begin to flatten.

5.  Place in a very hot oven (450 degrees F) for 20 to 40 minutes, or until the tops of the loaves become toasted and they sound hollow when knocked on the bottom. Remove the bread from the pans and let cool.

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