Recipe courtesy of Robert Irvine
Boule Shaped Loaves of Bread: Pan De Horno
Total:
2 hr 35 min
Active:
25 min
Yield:
2 to 3 loaves of bread for 12 to 16 slices
Level:
None
Total:
2 hr 35 min
Active:
25 min
Yield:
2 to 3 loaves of bread for 12 to 16 slices
Level:
None

Ingredients

Directions

Dissolve yeast and salt in warm water and allow it to proof. The mixture should develop foam at the top which looks like the head of a beer. If it doesn't, the yeast is dead and should be discarded. This process takes about 15 minutes.

Sift the flour into a large bowl and gradually mix in the lard with your fingers. Then gradually add the yeast mixture and mix until the flour is moistened. Turn onto a floured board and knead into a cohesive mass. Place into a bowl, cover with a damp kitchen towel and place in a warm place to allow the dough to rise. This will take 30 to 45 minutes.

Punch the dough down, cover with the towel again and let sit in a warm place for another 30 minutes or so to allow to rise again. Note: the dough will not rise as much the second time.

Preheat oven to 450 degrees F. Transfer dough to a floured board and form into 2 or 3 loaves or bars. Place in a greased pan and brush the top of the dough with oil. Bake for 30 to 50 minutes until golden brown. The baked loaves should sound hollow when tapped.

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