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Breads

Dominican Republic Pan de Agua

The Quirky Foodster Team

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20 min (plus rising)
Prep
25 min
Cook

Ingredients

  • 500 g (4 cups) Bread flour
  • 300 ml (1.25 cups) Water
  • 7 g (2.25 tsp) Active dry yeast
  • 10 g (1.5 tsp) Salt
  • 1 tsp Sugar

Method

  1. Dissolve yeast and sugar in warm water; let stand 5-10 minutes until foamy.
  2. Mix flour and salt, then incorporate the yeast mixture to form a dough.
  3. Knead 10 minutes until smooth and elastic, then let rise covered for 1 hour until doubled.
  4. Shape into oblong loaves, place on a baking sheet, and let rise again 30 minutes.
  5. Score the tops and bake at 220°C (425°F) for 20-25 minutes until golden and hollow-sounding when tapped.

Introduction: This crusty, simple water bread is a daily staple in the Dominican Republic, baked fresh each morning in neighborhood panaderias and eaten with coffee, cheese or as the base for sandwiches throughout the day.

Cultural Background: This crusty, simple water bread is a daily staple in the Dominican Republic, baked fresh each morning in neighborhood panaderias and eaten with coffee, cheese or as the base for sandwiches throughout the day.

Tips: A pan of water in the oven creates steam for a crisper crust. Fresh pan de agua is best eaten the same day, as it stales quickly.

Variations: Shape into smaller rolls for individual sandwich buns. Brush with a little oil before baking for a shinier crust. Naturally vegan and vegetarian as written.

Storage: Store at room temperature in a paper bag for 1 day; freeze for longer storage.

Reheating: Refresh in a 180°C (350°F) oven for 5 minutes to restore crustiness.

Nutrition: Calories: 180 | Protein: 5g | Carbs: 36g | Fat: 1g

FAQs

Q: Why is it called ‘water bread’?
A: Because the dough contains no fat or milk — just flour, water, yeast and salt — giving it a lean, crusty character.

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