Pan de Cruz de Ciudad Real

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) salt 10g (2 tsp) salt
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0.5g, 0.1g
• Carbohydrates (total, sugars): 38g, 0.5g
• Protein: 6g
• Fiber: 1.5g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
3. 3.
   Pour the yeast mixture into the flour mixture and mix until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
7. 7.
   Punch down the risen dough and divide it into 8 equal portions.
8. 8.
   Shape each portion into a cross by rolling it into a long rope and crossing the ends over each other.
9. 9.
   Place the shaped crosses on the prepared baking sheet and let them rise for another 30 minutes.
10. 10.
    Bake in the preheated oven for 15-20 minutes or until the bread is golden brown.
11. 11.
    Remove from the oven and let the Pan de Cruz de Ciudad Real cool on a wire rack before serving.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Bread flour can also be used for a slightly chewier texture.
• Instant yeast — Make sure your yeast is fresh and active to ensure proper rising of the dough.
• Warm water — The water should be warm to the touch but not hot, as hot water can kill the yeast.
• Salt — Adjust the amount of salt according to your preference, keeping in mind that the original recipe has a mildly salty flavor.
• Parchment paper — Using parchment paper on the baking sheet prevents the bread from sticking and helps achieve a crispy crust.

Tips & Tricks

• For a more pronounced flavor, you can add a teaspoon of sugar or honey to the yeast mixture before combining it with the flour.
• To achieve a glossy crust, brush the shaped crosses with a beaten egg before baking.
• Experiment with different toppings such as sesame seeds or coarse salt to add extra texture and flavor to the bread.
• Serve the Pan de Cruz de Ciudad Real warm for the best taste and texture.
• Leftover bread can be stored in an airtight container for up to 3 days or frozen for longer shelf life.

Serving advice

Pan de Cruz de Ciudad Real is best enjoyed fresh and warm. Serve it as a side dish with soups, stews, or salads. It also makes a delicious base for sandwiches or can be enjoyed on its own with a spread of butter or olive oil.

Presentation advice

To showcase the beautiful cross-shaped design of the Pan de Cruz de Ciudad Real, place the bread on a rustic wooden board or a decorative bread basket. You can also sprinkle some flour on top of the bread before baking to create an artistic touch.