Dominican Republic 365
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Dominican Republic 365
The crusty daily bread of the island
Pan de Agua (water bread) is the simple, crusty bread roll that is the daily bread of the Dominican Republic. Made with just flour, water, salt, yeast, and a small amount of sugar, these rolls have a thin, crispy crust and a soft, airy interior with an open crumb structure. They are baked fresh daily in panaderías (bakeries) found in every Dominican neighborhood.
Pan de Agua is the bread that accompanies Dominican breakfast — split open and filled with butter, or used to make sandwiches with salami and cheese. It is also torn into pieces and served alongside dinner, used to soak up bean sauce, and served as a snack smeared with avocado. Despite its simplicity, a fresh, warm pan de agua from a good panadería is one of life's genuine pleasures.
Dominican panaderías bake pan de agua multiple times a day to ensure freshness, and the smell of baking bread wafting from neighborhood bakeries is one of the most evocative scents in Dominican daily life. The bread is sold for just a few pesos per roll, making it accessible to everyone.
In a small bowl, dissolve the yeast and sugar in warm water and let sit for 5 to 10 minutes until foamy on top.
In a large bowl, combine the flour and salt, then make a well in the center and pour in the yeast mixture along with the remaining water.
Mix until a shaggy dough forms, then turn it out onto a floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 1 hour, until doubled in size.
Punch down the dough and divide it into 6 to 8 equal pieces, shaping each into a small oblong or round roll.
Place the rolls on a baking tray, cover loosely, and let them rise again for 30 to 40 minutes until puffy.
Preheat the oven to 220C and score the top of each roll with a shallow slash.
Bake for 20 to 25 minutes, misting the oven with water once or twice in the first few minutes to help form a crisp crust, until the rolls are deep golden and sound hollow when tapped.
Cool on a rack for at least 10 minutes before slicing.
A home-style reference method; every family and kitchen has its own version.
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