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{{#seo:
|title=Pan de pueblo (Village bread) a breadmaker recipe
|titlemode=replace
|keywords=#bread #dough #flour #semolina #bake #poolish #yeast #kneadingbread #wheat #baking #refrigerated
|hashtagrev=032020
|description=This village bread recipe has been adapted from Gastronomia y Cia
}}

This village bread recipe has been adapted from '''[http://www.gastronomiaycia.com/2009/07/20/pan-de-pueblo/ Gastronomíá y Cia]'''.

Para ver esta receta en castellano, pulsa '''[http://www.gastronomiaycia.com/2009/07/20/pan-de-pueblo/ aquí]'''
{{recipesummary
|TotalCalories = 1777
|PortionCalories = 177
|DatePublished=4th October 2012
|Author=JuliaBalbilla
|ImageComment = Pan de pueblo
|Servings = Servings: 10 - Makes one loaf
|Difficulty = 2
|TotalTime = 4 hours 40 minutes
|PrepTime = 4 hours
|CookTime = 40 minutes
|Image = [[Image:Pan de pueblo recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''A LOT of effort this''

3.9/5

..but probably worth all the hard work.

 [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] 
</tr></td>
</table>
{{RecipeIngredients
| 1 batch of [[Poolish|poolish]]
| 5g easy [[Bake|bake]] [[Yeast|yeast]] or 10 g fresh yeast
| 600g white [[Bread|bread]] [[Flour|flour]] (half strength - see Variations below)
| 50g [[Wheat|wheat]] [[Semolina|semolina]], plus a little more for sprinkling
| 8g [[Salt|salt]]
| 210ml or more of water

}}

===[[Mise en place]]===
* If the [[Poolish|poolish]] has been [[Refrigerated|refrigerated]], remove from the [[Fridge|fridge]] an hour or two beforehand and allow to stand at room temperature. It should be bubbling when it is ready to use.
===Method===

{{RecipeMethod
| If making by [[Hand|hand]], dissolve the fresh [[Yeast|yeast]] in, place in a floured bowl,add the other ingredients and [[Kneading bread|knead]] thoroughly for 10 minutes.
| Cover with a cloth and allow to rise until it has doubled in size - about 1-2 hours.
| If using a [[Bread machine|bread machine]], place the ingredients in the pan in the order given in your manufacturer's manual.
| Set to a basic [[Dough|dough]] programme - in the Panasonic SD-253/254/255, this will take about 2 hours and 20 minutes. For the [[Panasonic SD-ZB2502 automatic breadmaker]], this is menu option 16.
| [[Knock back]] the [[Dough|dough]] on a floured board and shape into two loaves.
| Place on a [[baking tray]], which has been sprinkled with some [[Semolina|semolina]] and sprinkle some more semolina on top of the loaves.
| Because the [[Dough|dough]] is soft, allow enough space for each loaf to spread.
| Cover and leave to rise for a further two hours.
| Preheat the [[Oven|oven]] to 250° C (475° F - gas 9) and place a try of water in the bottom of the oven. Alternatively, you can spray the [[Bread|bread]] with water 2 or 3 times during its [[Baking|baking]] period.
| When the [[Oven|oven]] is hot, reduce the temperature slightly and make some cuts in the [[Bread|bread]] (a [[Grignette|grignette]] is best for this).
| [[Bake]] for 40 minutes or until the [[Bread|bread]] sounds hollow when tapped.
}}
===Variations===
It is suggested that you use 'half strength' [[Bread|bread]] [[Flour|flour]] and if using what we know in the UK as 'strong' bread flour. you may need to add more water. From something I read, Tesco's own make bread flour is probably the least strong, however, I am going to experiment with a mixture of very strong Canadian flour and [[Italian]] type 00 [[Pizza dough|pizza dough]] flour. I will update this once I have finished playing around.
===Chef's notes===
If you are making the [[Dough|dough]] in a [[Bread maker|bread maker]], I would suggest using half quantities, as the ones given in the above recipe are probably too much for the average machine.
{{RecipeLine}}
[[Category:Recipes|Pan de pueblo]]
[[Category:Bread and baking|Pan de pueblo]]
[[Category:Breadmaker recipes|Pan de pueblo]]
[[Category:Spanish recipes|Pan de pueblo]]
[[Category:Vegetarian recipes|Pan de pueblo]]
[[Category:Vegan recipes]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/bread|#bread]] [[Special:Search/dough|#dough]] [[Special:Search/flour|#flour]] [[Special:Search/semolina|#semolina]] [[Special:Search/bake|#bake]] [[Special:Search/poolish|#poolish]] [[Special:Search/yeast|#yeast]] [[Special:Search/kneadingbread|#kneadingbread]] [[Special:Search/wheat|#wheat]] [[Special:Search/baking|#baking]] [[Special:Search/refrigerated|#refrigerated]]
</code>

Pan de pueblo (Village bread) - Revision history

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