Pan de Pueblo
Bake the taste of Hispanic Heritage with
Fleischmann’s Yeast’s Pan de Pueblo
Makes 2 Long Loaves
1-1/4 cups warm water (100° to 110°F)
1 envelope FLEISCHMANN’S Active Dry Yeast
2 teaspoons coarse salt
3-1/4 cups all-purpose flour
1 egg white, lightly beaten with 1 teaspoon water
Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.
Punch dough down. Remove dough to lightly floured surface; divide into 2 equal portions. Roll each piece into 20 x 5-inch oblong. Starting with long side, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down and diagonally, on a baking sheet that has been sprinkled with cornmeal. Slit the tops several times diagonally with a sharp knife. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 450°F for 5 minutes with a pan of water on the oven floor. Remove the pan of water and continue baking the bread 5 minutes more. Brush bread with egg white mixture. Bake an additional 5 to 10 minutes or until brown and crusty. Remove from sheets; cool on wire racks.
Serving Size: one slice (1/24 of recipe)
Calories: 70; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 200mg; Carbohydrates: 14g;
Dietary Fiber: < 1g; Protein: 2g