Pan de Barra with a Twist

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 1 tsp chili powder 1 tsp chili powder
• 1 tsp cumin 1 tsp cumin
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 47g, 1g
• Protein: 7g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until the yeast becomes frothy.
2. 2.
   In a large mixing bowl, whisk together the flour, salt, chili powder, and cumin.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
4. 4.
   Mix the ingredients together until a dough forms.
5. 5.
   Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
7. 7.
   Preheat the oven to 200°C (400°F).
8. 8.
   Punch down the dough to release any air bubbles and shape it into a long baguette-like loaf.
9. 9.
   Place the loaf on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
10. 10.
    Bake the Pan de Barra in the preheated oven for 25-30 minutes or until golden brown.
11. 11.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Yeast — Ensure that the yeast is fresh and active to achieve a good rise. If unsure, proof the yeast by dissolving it in warm water with a pinch of sugar and waiting for it to become frothy before proceeding with the recipe.

Tips & Tricks

• For an extra burst of flavor, sprinkle some chili flakes on top of the dough before baking.
• Serve the Pan de Barra with a side of salsa or guacamole for a complete Mexican experience.
• If you prefer a milder spice level, reduce the amount of chili powder and cumin in the recipe.
• Experiment with different spices and herbs to customize the flavor of the bread to your liking.
• To achieve a crustier exterior, place a pan of water in the oven while baking to create steam.

Serving advice

Serve the Pan de Barra warm or at room temperature. It is perfect as a side dish for soups, stews, or grilled meats. Alternatively, slice it and use it as a base for sandwiches or bruschetta.

Presentation advice

Present the Pan de Barra on a rustic wooden cutting board or a bread basket lined with a colorful cloth. Dust the loaf with a touch of chili powder for an added visual appeal.