Pan rustico, Spanish for “rustic bread,” should be familiar to bakery patrons who enjoy large round loaves of simple bread. This recipe requires no starter and is easy to prepare at home. The chewy, crusty, and soft bread is great for sandwiches or for simply dipping in olive oil. Many Spaniards bake pan rustico because they love the old-fashioned simplicity of delicious bread. Spanish immigrants to America brought their favorite recipes, like this bread.
Recipe Servings: 3
Prep Time
30 minutes
+ 45 minutes resting
+ 45 minutes resting
Cook Time
25 minutes
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine the flour and salt in a large bowl and set aside.
- In a small bowl, dissolve the yeast in
- ½ cup warm water. When the yeast begins to foam, in about 5 minutes, pour this mixture into a large mixing bowl with another ½ cup water.
- Gradually add the flour mixture, stirring with a wooden spoon, and adding the remaining water as needed to form a smooth dough ball.
- Leave the dough in a large, greased bowl, covered with a damp towel, for about 30 minutes to rise.
- Place the dough on a floured work surface and knead it until it develops a consistent, smooth texture.
- Divide the dough into 3 equal balls and place them on a lined baking sheet. Let the dough rise for about 15 minutes as the oven preheats to 375°F.
- Cut slits in the top of each loaf and bake for 10 minutes.
- Brush the top of each loaf with the egg white and return them to the oven to bake for an additional 15 minutes, or until the loaves are a light golden brown.
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