Pan de Cea - Traditional Spanish Bread Recipe

Ingredients

• 500g (4 cups) bread flour 500g (4 cups) bread flour
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) salt 10g (2 tsp) salt

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0.5g, 0.1g
• Carbohydrates (total, sugars): 38g, 0.5g
• Protein: 6g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the warm water and yeast. Let it sit for 5 minutes until the yeast is activated.
2. 2.
   Add the flour and salt to the bowl and mix until a shaggy dough forms.
3. 3.
   Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Punch down the dough to release any air bubbles and shape it into a round loaf.
6. 6.
   Place the loaf on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
7. 7.
   Preheat the oven to 220°C (425°F).
8. 8.
   Bake the bread for 25-30 minutes or until it turns golden brown and sounds hollow when tapped on the bottom.
9. 9.
   Remove from the oven and let it cool on a wire rack before slicing.

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 foam before using.

Tips & Tricks

• For a crustier bread, place a pan of water in the oven while baking to create steam.
• Experiment with adding herbs or spices to the dough for additional flavor variations.
• To achieve a darker crust, brush the loaf with water before baking.

Serving advice

Pan de Cea is best enjoyed fresh out of the oven, sliced and served with a drizzle of olive oil or a spread of butter. It pairs wonderfully with a variety of dishes, such as soups, stews, or charcuterie boards.

Presentation advice

To showcase the rustic charm of Pan de Cea, present the loaf whole on a wooden cutting board or wrap it in a clean kitchen towel for a more traditional look.