Pan Candeal
Castilian round loaf
4 1/3 cups /500g bread flower
2tsp/ 10g salt
1 cake/15g compressed yeast
Olive oil for greasing baking sheet and glazing
Sift the flower onto the work surface and make a hollow in the center. Add the salt, crumbled yeast, and 1/4 cup /200 ml lukewarm water. Knead all the ingredients into a smooth dough. Cover and leave in a warn place to rise until doubled in volume. Make the dough into a round loaf, about 12 inch/ 30 cm in diameter. Carve a diamond pattern on the surface with a sharp knife. Place on a greased baking sheet and brush with olive oil. Bake in a preheated oven at 390F/ 200C for about 25 minutes until golden brown.
Pan Candeal
Moderators: almudena, Moderators
- Ron Gonzalez
- Posts: 377
- Joined: Thu Nov 25, 2004 8:08 pm
- asturias_and_me:
Pan Candeal
Last edited by Ron Gonzalez on Wed Sep 24, 2008 10:20 pm, edited 1 time in total.
- Ron Gonzalez
- Posts: 377
- Joined: Thu Nov 25, 2004 8:08 pm
- asturias_and_me:
"Pan candeal" isn't a phrase I was familiar with. My dictionary says it means "white bread". Duh!
It's interesting that your recipe has both metric and English measures, Ron.
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No sabía la frase "pan candeal". Mi dictionario dice que significa "pan blanco" [white bread]. ¡Duh! [Qué bobo]
Ron, es interesante que tu receta usa tanto medidas metricas como inglésas.
It's interesting that your recipe has both metric and English measures, Ron.
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No sabía la frase "pan candeal". Mi dictionario dice que significa "pan blanco" [white bread]. ¡Duh! [Qué bobo]
Ron, es interesante que tu receta usa tanto medidas metricas como inglésas.