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Pan De Pueblo

(Basic Long Loaf) Makes 2 loaves

1 1/4 cups warm water (100 to 110oF)
1 package FLEISCHMANN’S Traditional Yeast
2 teaspoons coarse salt
3 1/4 cups all-purpose flour
Cornmeal
1 egg white, lightly beaten with 1 teaspoon water

  
   
   



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Directions
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 450oF 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.


Nutrition Information
Nutrition Information Per Serving (1/24 of recipe): calories 70; total fat 0g; saturated fat 0g; cholesterol 0mg; sodium 200mg; total carbohydrate 14g; dietary fiber less than 1g; protein 2g

Copyright 1996-2007 - ACH Food Companies, Inc. All rights reserved.