🗣 --- "CÓMO PUERTORRIQUEÑOS 🇪🇸🏝🇵🇷 TENEMOS LA RESPONSABILIDAD, EL DERECHO Y LA OBLIGACIÓN DE CONTINUAR LUCHANDO, DEFENDIENDO Y PRÓTESTANDO POR NUESTRA CULTURA, DIGNIDAD, IDIOMA, IGUALDAD, MORALIDAD, IDENTITAD, RESPETO Y LIBERTAD PATRIÓTICA DE NUESTRA TIERRA QUERIDA, LÍBRE Y SOBERANA." ---- ¡PÁL CARAJO LA junta físcal, LA junta estatal Y LA junta federal; JUNTO CON LOS MALDITOS yanquís Y LOS MALDITOS vende patria DE NUESTRA QUERIDA ISLA, LÍBRE Y SOBERANA! ---- "YÁ... ES HORA DE LEVANTAR LOS MACHETES 🗡️✊️🗡️ EN MANO CONTRA LOS MALDITOS yanquís Y LOS MALDITOS vende patria DE NUESTRA PATRIA QUERIDA, LIBRE Y SOBERANA." ---- ¡SEGUIREMOS EN RESISTENCIA! ---- ¡VIVA LA LUCHA ANTI-IMPERIALISTA! ----"NO HAY TRIUNFO SÍN LUCHA, NÍ LUCHA SÍN SACRIFICIO." ---- "PUERTORRIQUEÑO DESPIERTA Y DEFIENDE TU PATRIA... ✊🗡️✊." ---- ¡QUÉ VIVA LA MADRE PATRIA ESPAÑA Y LATINOAMÉRICA UNIDA CÓMO HERMANOS QUE SOMOS... 🇵🇷 🇭🇹 🇩🇴 🇨🇺 🇨🇱 🇦🇷 🇻🇪 🇨🇷 🇺🇾 🇬🇹 🇵🇪 🇯🇲 🇦🇬 🇵🇭 🇵🇦 🇦🇼 🇬🇾 🇹🇹 🇪🇺 🇨🇬 🇵🇾 🇪🇨 🇭🇳 🇲🇽 🇵🇹 🇨🇴 🇮🇨 🇧🇴 🇧🇷 🇪🇸...⏰🗡💣💥🏝️ 🌎 ...! 😇🗡🙏-- ¡OREMOS POR NUESTRA LIBERTA Y SOBERANIA PUERTORRIQUEÑA! 😇🗡👊 ¡SALMO - 20... AMÉN, AMÉN Y AMÉN...!
I just finished making my own bread and I have to say that this is the best and most detailed recipe I've seen online thank you very much for taking the time and putting this on RUclips
i want to thank you for this video, today i finally made it right! Since I'm living in the USA Mainland, its impossible to get Pan de agua, so thank you for teaching me, I can finally have a piece of home with me.
I am making Pan de Agua as I write this note. I love making bread. It's very relaxing and rewarding, especially when I will be able to taste it. Another 4 hours to go..... Thank you for this recipe.
THANK YOU so Much . I learned to make SANCOCHO which any Puerto Rican knows calls for Pan de Agua . I drove far to go to my old city or Barrios to find bread 🥖 . After FOUR Hispanic supermarket i couldn’t find PR bread in NEWARK ???? I said that’s it I will learn to make it myself . great tutorial !!
I've been looking for this recipe for years nobody could give me this recipe I found other recipes on RUclips and they just did not turn out right they were not the same ingredients and instructions you had ,so I appreciate your honesty for sharing this recipe I will try it keeping my fingers crossed thank you
I'm half Mexican half Puerto Rican. Yesterday I made my daughter bolillos, a Mexican roll. This weekend I'm making her Pan de Agua. We love our biculturism and I'm venturing into the bread part of our cultures. I subscribed and am excited to try this bread and the guava one too. Thank you for sharing.
The first time I made this it came out a bit flat but delicious! This second time I tried something to help make rise while baking... I spindled some foil into long tubes about an inch in diameter and slid them under the parchment paper, in between the two loaves and along the sides. This forced the bread to be "cradled" and rise higher. Worked perfect. Thanks for the great Puerto Rican recipes!
I just made the bread, thank you for doing this video, you made it so easy to follow. one thing i did do to get my bread to not go flat, is i propped up each side with aluminum foil and it got it a bit higher, not much but it help. thank you again Jeff and Jo and please keep making videos
I love, love, love this video! highly detailed and extremely explained. Great job with the video and the bread looks so delicious 😋. I'm definitely making this recipe.
Thank you, Jeff ! For quite some time I've been thinking about ' Pan de agua ' and I wish I knew how to make it and here today, Wednesday 21st June, 2023 I get this recommendation from, RUclips . Now the reason I've been thinking about it is, I missed my morning ham and eggs and dipping the bread in the yolk. Well thank you, again. This gives me a chance to use my new out of the box mixer. I live in a New York suburb with no bread making bakery. 🇵🇷 👋😎👍 New subscriber and looking forward to other recipes.
Gracias Jeff, ayer traté otra receta para hacer pan y parecia una tabla de planchar. 😁. Esta receta es muy fácil. Ya hice la mezcla y esta reposando. Ya te diré como salio. Gracias.
Hi i am new to your channel. I found your video I love baking bread. I baked a pan sobao. And I heard of el pan de agua never had it because I grew up here in the United States so now I can bake one thank you for your recipe I love to cook my traditional Puerto Rican food.
Thanks for showing this recipe I never knew it required so much effort and dedication to make my favorite bread in the world ! Then again baking has to be so precise
Beautiful! I have always admired baking, but am still fairly timid to do it. I must admit, this is inspiring to get a bag of flour! I remember our conversations about dough development and I still have a large bag of vital wheat gluten and a jar of ascorbic acid!
Yummyyy 😋 Nothing like having a piece of pan de agua with real butter out of the oven. My Pops eats pan de agua everyday, so I'm going to try your recipe for him, okayyy, also for myself 😋😁 Happy & Blessed Holidays for you both and your loved ones 🎄💒🙏🌈💞
Love the video, great explanation. Thanks! I will try your technique with my second time doing this bread, which I love pan de agua!! The first time was good but I know I need to improve it! I have a kitchen aid machine. Espero que me salga bien ☺️
Jeff and Jo's Puerto Rican Kitchen Today I baked it and it was great. I posted some pictures on my FB page. I gave your link for those who asked me. ¡Muchas gracias! 🙏🏼. My next goal will be pan sobao’ (de manteca).
Wow Jeffrey que gusta verte de nuevo! Todo un chef :). Es María la puertorriqueña que trabajaba con Dr. Pittman en la oficina de honors! Que bonito está tu canal y el de tu linda esposa! Me encanta!
Hola Maria! Que bueno saber de ti! Espero que todo te vaya bien. Estas todavia en Andrews? Gracias por visitar nuestra canal, y por favor compártelo con tus amigos y familiares :)
ese vital wheat gluten, es algo que venden ya listo? en mi pais no he escuchado que haya algo así,o uno mismo puede prepararlo? O se lo puede reemplazar?
Si lo venden ya listo. Puede tratar de usar harina de pan “bread flour” en vez de harina de trigo y e vital wheat gluten. La idea es encontrar harina que es más alta en proteína que la harina de trigo regular.
Hi there! If I have a large package of dry active yeast, is there a specific measurement you can give me since I am without the “one packet”? 😜 Thank you!
Question. When on this resting periods, if any, can be left on the fridge? I have some pizza dough recipe that allow me to rest it overnight on the fridge. Maybe once the loaf is made? Trying to figure out how to be able to bake it in the morning. Without, you know, spend all night on the kitchen.
That's a good question @Omizuke. I've also made pizza with an overnight rest and generally get good results. I have not tried it with the pan de agua however. That said, I think it should work; it just might take a little experimenting to get right. You could do either rise in the fridge, although if you want to bake in the morning immediately, seems like the second rise might be easier. The only thing to remember is that you need to let the bread rest at room temperature for an hour or two after taking it out of the refrigerator, in order to bring the bread back up to temperature and re-activate the yeast. Let us know how it goes if you try it.
Hola Jeff. On your video you added crushed ice but you did not say how much nor in the recipe. How much crush ice I should add ? Also what does the ice do ?
Hola Lyida! I generally will use 1/3 a cup of crushed ice for this recipe and just substitute it for an equal amount of water (i.e., use a little less water, because you are adding the ice). I'm certainly no food scientist, but as I understand it, adding ice to the dough lowers the dough's temperature, which improves the gluten formation. Gluten is created when water binds with gliadin and glutenin (2 proteins in the flour) and I guess this process occurs easier at lower temperatures. And with more gluten forming you tend to get lighter breads with bigger rises, because the gluten helps trap more gasses from the yeast. Good luck!
Pregunto que diferencia en como queda el pan hay entre estirar la masa con el rodillo y luego enrollarla para formar el pan como he visto en otros videos vs esa técnica que usas que parece tomar un poco mas de tiempo?
No hemos tratado esa técnica pero hemos visto otras personas que lo hacen así. Pienso que la masa quedaría mas densa pero debes tratarlo y nos dejas saber cómo te sale.
@Alberto, no sé si has experimentado con esto, pero hace poco yo hice una receta de pan sobao y use el método que mencionaste arriba (de estirar la masa y enrollarla) y me salió muy bien. El pan sobao tiene más grasa, así que no se si eso hace una diferencia al pan de agua, pero me parece que se puede hacer de las dos maneras.
I am new at your channel, impress that you cook puertorican food so well. Can you do a video on how to do Pan de Agua using the KitchenAid machine? Thanks!!
Question Jeff, the last step when you have the bread prepared to put it on the oven. Can I make all the process and left that part for early on the morning. Example start on the evening and finish on the morning. Thanks
You can form the baguette shapes and put them in the trays and then put it straight in the fridge overnight - make sure to cover it lightly so they can grow. Take it out of the fridge in the morning and let it come to room temperature before you bake it (probably at least 30 min - depending on the temperature of your house). Once it comes to room temperature, then add the egg wash and score them.
That's awesome that you have a sourdough starter! It ads so much flavor to the bread, and I have to imagine it will be equally great in pan de agua. I've never actually used sourdough starter in pan de agua, but I have made sourdough bread and I imagine it would be generally the same as when you are typically making sourdough bread. I'd try adding about 2 tablespoons of your starter to the initial sponge (~min 4 of the video) and cut the yeast in half (because there's already a lot of yeast in the starter). Then I'd let the sponge sit for longer (maybe even overnight) than I do in the video, just because you want the sourdough flavor/yeast to really spread through the dough. Once it looks like you sponge has risen well and the yeast is active, you should be able to just follow the rest of the recipe above. If you try it, please write back and let us know how it went. I'd love to hear your experience!
You definitely don't need the wheat gluten; it's optional. What it does is help give the bread more structure, which helps it rise better. That said, the bread will still be fine if you don't use it, you may just want to let it rise a little bit longer (and it will also be a littler softer, which some people like). If you do want to use the wheat gluten, you can find it in a lot of supermarkets and definitely online at places like Amazon. You might also try using "bread flour" instead of "all purpose flour." Bread flour is generally made from harder wheats, which naturally have more gluten in them, so you get the same result. If you use the bread flour, don't add the extra wheat gluten. Hope that helps!
whats the measurement of the yeast envelope please....I bought my yeast in a small jar :( I need to know if that yeast envelope is a table or tea spoon Please!
is there anything special about making this in a bread maker? I love fresh bread but do not have lots of time to make it so i rely heavily on my bread maker.
@@JeffandJosPuertoRicanKitchen I used the bread maker just to do the kneading (not my favorite part) then i did everything else like you showed in the video.
this is very nice but we do not use wheat gluten or ice and the bread was rolled differently than us puerto ricans do ours is done like you would if making croissants. this look more like italian bread. also we do not do an egg wash. some people may but the panderias do not. looks good thou
Lo hice sin el wheat gluten y no me gustó el resultado. No sé si escuché mal la temperatura del horno pero 450 se me estaba quemando y lo saqué antes de los 25 minutos.
Sí, esa es la temperatura que yo uso. Lamentamos que no le resultó. Algunos hornos son un poco más caliente que otros, así que le recomiendo bajar la temperatura un poco en su horno para ver si eso le ayuda, tal vez empiece con 400 a ver. También, le echó el agua al horno? Porque eso afecta la temperatura. Con respecto al wheat gluten, me imagino que al dejar eso afuera, el pan le quedó un poco más denso que el mío. Eso fue lo que no le gustó? O algo diferente? Si no puede conseguir wheat gluten, puede sustituir toda la harina por "bread flour" ya que tiene un poco más de gluten.
Definitely! So right below the video description, there is a button that says "Show More." If you click on that, it will drop down the full description, which has the recipe. In any event, I'm copying it here so you have it. Ingredients: 5 cups all purpose flour 2 cups lukewarm water 1 tbs sugar 1 pkg dry active yeast 1 tsp salt 2 tbs vital wheat gluten 1 egg + 1 tbs water
Yeap!! Hot chocolate, pan de agua con mantequilla!!! In the patio while watching the rain!!
Awesome!!
With butter and a cup of coffee. Nothing better. Yum! Thanks for sharing.
Agreed, 100%! Best breakfast ever. :)
You are a very good teacher. You explain everything very well. I'm trying this today. Thank you 🇵🇷
You’re welcome!!
🗣 --- "CÓMO PUERTORRIQUEÑOS 🇪🇸🏝🇵🇷 TENEMOS LA RESPONSABILIDAD, EL DERECHO Y LA OBLIGACIÓN DE CONTINUAR LUCHANDO, DEFENDIENDO Y PRÓTESTANDO POR NUESTRA CULTURA, DIGNIDAD, IDIOMA, IGUALDAD, MORALIDAD, IDENTITAD, RESPETO Y LIBERTAD PATRIÓTICA DE NUESTRA TIERRA QUERIDA, LÍBRE Y SOBERANA."
---- ¡PÁL CARAJO LA junta físcal, LA junta estatal Y LA junta federal; JUNTO CON LOS MALDITOS yanquís Y LOS MALDITOS vende patria DE NUESTRA QUERIDA ISLA, LÍBRE Y SOBERANA!
---- "YÁ... ES HORA DE LEVANTAR LOS MACHETES 🗡️✊️🗡️ EN MANO CONTRA LOS MALDITOS yanquís Y LOS MALDITOS vende patria DE NUESTRA PATRIA QUERIDA, LIBRE Y SOBERANA."
---- ¡SEGUIREMOS EN RESISTENCIA!
---- ¡VIVA LA LUCHA ANTI-IMPERIALISTA!
----"NO HAY TRIUNFO SÍN LUCHA, NÍ LUCHA SÍN SACRIFICIO."
---- "PUERTORRIQUEÑO DESPIERTA Y DEFIENDE TU PATRIA... ✊🗡️✊."
---- ¡QUÉ VIVA LA MADRE PATRIA ESPAÑA Y LATINOAMÉRICA UNIDA CÓMO HERMANOS QUE SOMOS... 🇵🇷 🇭🇹 🇩🇴 🇨🇺 🇨🇱 🇦🇷 🇻🇪 🇨🇷 🇺🇾 🇬🇹 🇵🇪 🇯🇲 🇦🇬 🇵🇭 🇵🇦 🇦🇼 🇬🇾 🇹🇹 🇪🇺 🇨🇬 🇵🇾 🇪🇨 🇭🇳 🇲🇽 🇵🇹 🇨🇴 🇮🇨 🇧🇴 🇧🇷 🇪🇸...⏰🗡💣💥🏝️ 🌎 ...!
😇🗡🙏-- ¡OREMOS POR NUESTRA LIBERTA Y SOBERANIA PUERTORRIQUEÑA!
😇🗡👊 ¡SALMO - 20... AMÉN, AMÉN Y AMÉN...!
I just finished making my own bread and I have to say that this is the best and most detailed recipe I've seen online thank you very much for taking the time and putting this on RUclips
Yay! So glad you appreciated it 😄😄 And thank you for writing back to us, that means so much!
I almost cried from the joy I got from watching this. It made me miss Juana Díaz.
So glad you enjoyed it! And hopefully you can make it back to Juana Diaz soon. 😍
i want to thank you for this video, today i finally made it right! Since I'm living in the USA Mainland, its impossible to get Pan de agua, so thank you for teaching me, I can finally have a piece of home with me.
De nada!!!! So glad that we could help you! We know that feeling!!
👍👍👍. The sounds of the bread, WOW!!! Man, I could swear I can smell that bread baking. 👍👍👍
Nothing like the smell of fresh-baked bread 🤩🤩❤ Thanks for watching!
I am making Pan de Agua as I write this note. I love making bread. It's very relaxing and rewarding, especially when I will be able to taste it. Another 4 hours to go..... Thank you for this recipe.
You are welcome!!
Excelente way of making thanks for sharing you recipe 🌹
THANK YOU so Much . I learned to make SANCOCHO which any Puerto Rican knows calls for Pan de Agua . I drove far to go to my old city or Barrios to find bread 🥖 . After FOUR Hispanic supermarket i couldn’t find PR bread in NEWARK ???? I said that’s it I will learn to make it myself . great tutorial !!
Yay! So glad you enjoyed and now can enjoy some great pan de agua with you sancocho! 🤗🤗 And yes, crazy you can't find it in Newark! 😯 😕
I've been looking for this recipe for years nobody could give me this recipe I found other recipes on RUclips and they just did not turn out right they were not the same ingredients and instructions you had ,so I appreciate your honesty for sharing this recipe I will try it keeping my fingers crossed thank you
You’re welcome!
I have watched several videos but this one seems the most precise, can't wait to try it.
Thank you! Please let us know how it goes for you! 😊
I'm half Mexican half Puerto Rican. Yesterday I made my daughter bolillos, a Mexican roll. This weekend I'm making her Pan de Agua. We love our biculturism and I'm venturing into the bread part of our cultures. I subscribed and am excited to try this bread and the guava one too. Thank you for sharing.
That’s so so cool! Thank you for watching!
Reminds me of going with my grandma to the corner bakery in Puerto Rico every morning to get our pan de agua
I miss those days too!
The most excellent explanation of how to make bread love it
Thank you so much! Glad you watched it!!
I like the recipe very much. Better than other I have tried. As you said, it takes a decent amount of time. Thanks
Thanks Jorge! Glad you enjoyed it! 😊👍 Happy baking!
OMG I just finished my bread and took a taste of it and OHH EMMM GEEEE it is delicious con mantequillaaa que ricooo
Yay!!
The first time I made this it came out a bit flat but delicious!
This second time I tried something to help make rise while baking... I spindled some foil into long tubes about an inch in diameter and slid them under the parchment paper, in between the two loaves and along the sides. This forced the bread to be "cradled" and rise higher. Worked perfect.
Thanks for the great Puerto Rican recipes!
What a great idea!!! So glad that it worked!!
Awwww delish looking. A must try…..your kitchen must have a wonderful aroma
That smell of fresh bread!
Love! Can’t wait to make this. Jeff- can you please show how to make pan sobao as well? Thank you !
You are welcome!! We will work on a pan sobao recipe!! Hope we can feature it soon!
@@JeffandJosPuertoRicanKitchen another vote for a Pan Sobao video!!
Julian! We actually have the recipe for pan sobao here: ruclips.net/video/oY3W3J5IDe8/видео.html. Enjoy!!!
Receta nueva para mi y procedimiento nuevo. Lo voy a tratar. Gracias!
Gracias a ti!
Me quedo riquisimo! Gracias mil, te bostaste con este video 👍🏻
El mejor pan del mundo sin duda alguna
Eso no se puede negar!!
I just made the bread, thank you for doing this video, you made it so easy to follow. one thing i did do to get my bread to not go flat, is i propped up each side with aluminum foil and it got it a bit higher, not much but it help. thank you again Jeff and Jo and please keep making videos
Awesome☺️ Thanks for the tip!
I love, love, love this video! highly detailed and extremely explained. Great job with the video and the bread looks so delicious 😋. I'm definitely making this recipe.
Awesome! Thank you! ❤️
Thank you, Jeff !
For quite some time I've been thinking about ' Pan de agua ' and I wish I knew how to make it and here today, Wednesday 21st June, 2023
I get this recommendation from, RUclips . Now the reason I've been thinking about it is, I missed my morning ham and eggs and dipping the bread in the yolk. Well thank you, again. This gives me a chance to use my new out of the box mixer. I live in a New York suburb with no bread making bakery. 🇵🇷 👋😎👍 New subscriber and looking forward to other recipes.
Yay!! This is great
Subscribed because I never thought I'd find pan de agua and pan sobao on RUclips! Weeepaaaa
Gracias mil!
De nada!! Thanks for subscribing
I'm going to try this. Thanks.
Yes! Let us know how it goes! 😉
Me encantó la receta y el video! He visto algunos pero éste es el mejor explicado. Gracias! Bendiciones!
Gracias!!!
Gracias Jeff, ayer traté otra receta para hacer pan y parecia una tabla de planchar. 😁. Esta receta es muy fácil. Ya hice la mezcla y esta reposando. Ya te diré como salio. Gracias.
Buena suerte!
Hi i am new to your channel. I found your video I love baking bread. I baked a pan sobao. And I heard of el pan de agua never had it because I grew up here in the United States so now I can bake one thank you for your recipe I love to cook my traditional Puerto Rican food.
Yay! Thanks for sharing Lucy 😄 Glad you were able to try some pan de agua!
Thanks for showing this recipe I never knew it required so much effort and dedication to make my favorite bread in the world ! Then again baking has to be so precise
You are welcome!! It does take a lot of time, but it's not that hard and it's soo delicious. So worth it!
Beautiful! I have always admired baking, but am still fairly timid to do it. I must admit, this is inspiring to get a bag of flour! I remember our conversations about dough development and I still have a large bag of vital wheat gluten and a jar of ascorbic acid!
It's time to put that vital wheat gluten and ascorbic acid to good use then!!!
Trying it out right now. Following your instructions to the nail. Doing the second 2 hour wait.
Good luck!!
Excelente! Esta es la receta mas detallista que he visto. Gracias y suerte con su canal.
Muchas gracias!!!
Awesome explanation and Video in general. Just saw this video and I am making it today. I'm following you now. Thanks ☺️
Thank you!! How did it turn out??
Awesome! Wish I could share a picture. Keep the yummy recipes coming. ☺️
I love water bread, it is better than lard bread.
We love it too!! so so good!
Excellent video. Detailed and well explained. Thanks for sharing this recipe.
You’re welcome
I am going to try this. I love pan de aqua. Can’t find it in Sacramento, California. Thanks for sharing.
You are welcome!!! Please let us know how it goes for you!
Thank you for the recipe.
You are welcome!
Te graduastes 👍🏼 Que lindó dices Pan de agua 😃Para lante 🤗Dios te bendiga 😇
Gracias!!!
Jeff, I mash bananas and spread between two sliced bread. It's so good. 🤗
That does sounds delicious!! 😋 My favorite is with hot chocolate and cheese during a paranda 🎉🔥
Excellent! Will try it!
Whoo! Let us know how it goes!
Looks delicious, I will try to make it!
Yes!! Give it a try! Let us know how it goes for you! Thanks for watching!
Nice job, Jeff.... looks like the pan I remember from panaderia's from my youth..... 2 Thumbs Up!!!
Thanks, glad you enjoyed it!! And yes, there is nothing that compares to getting fresh bread from the panaderia in morning. So many great memories!
Gotta try to do this 😋
Yes!!!! It’s amazing
Yummyyy 😋 Nothing like having a piece of pan de agua with real butter out of the oven. My Pops eats pan de agua everyday, so I'm going to try your recipe for him, okayyy, also for myself 😋😁
Happy & Blessed Holidays for you both and your loved ones 🎄💒🙏🌈💞
Thank you so much! Feliz Navidad!
Awesome!!!
Thank you!!!
Thank you excellent video 👍🇵🇷
You are welcome!!! Thanks for watching!
Love the video, great explanation. Thanks! I will try your technique with my second time doing this bread, which I love pan de agua!! The first time was good but I know I need to improve it! I have a kitchen aid machine. Espero que me salga bien ☺️
Awesome!! Let us know how it goes for you!
Jeff and Jo's Puerto Rican Kitchen Today I baked it and it was great. I posted some pictures on my FB page. I gave your link for those who asked me. ¡Muchas gracias! 🙏🏼. My next goal will be pan sobao’ (de manteca).
Yolanda Van Derdys wow!! Great! We have been working on that recipe and should be posting it soon!!
Wow Jeffrey que gusta verte de nuevo! Todo un chef :). Es María la puertorriqueña que trabajaba con Dr. Pittman en la oficina de honors! Que bonito está tu canal y el de tu linda esposa! Me encanta!
Hola Maria! Que bueno saber de ti! Espero que todo te vaya bien. Estas todavia en Andrews? Gracias por visitar nuestra canal, y por favor compártelo con tus amigos y familiares :)
Ya no estoy en Andrews! Hace como 5 años renuncie. Y claro que voy a compartir tu canal con mis amigos. Cuídate mucho :)
Gracias, y igual!
Thank you 😊
You're welcome!!! 😊
Easy enough recipe dying to try it. 😄
Good luck! 😁😁
Grandma used to eat the pan de agua with morcilla or dunk it with her cafe con chocolate up in the mountains of Aibonito.
That’s awesome! 😋
I just stumbled upon this video. Well done!!! I look forward to more cool content!
Cheers! Jeff
You’re welcome!
I miss you two. How about a surprise video from New York?!?!
Gracias!!
De nada!!
You rock!
Thank you!
Yummy one of my favorites 😋
Ours too!!
My God Delicious 😋
ese vital wheat gluten, es algo que venden ya listo? en mi pais no he escuchado que haya algo así,o uno mismo puede prepararlo? O se lo puede reemplazar?
Si lo venden ya listo. Puede tratar de usar harina de pan “bread flour” en vez de harina de trigo y e vital wheat gluten. La idea es encontrar harina que es más alta en proteína que la harina de trigo regular.
Thanks 🙏
Thank you!
look good i will do it
Yay! Let us know how it goes for you!!
Thanks you
You're welcome! 🤗
Love it thanks
You’re welcome!!
I love it and I want to make my own but is hard for me to find the “vital wheat gluten “ Do I can use any substitute?
Totally understand! You can instead use bread flour or all purpose flour.
Also Jeremias crespo also you could Google the vital weath flour
Looks Delicious to much work for. Me I want some
I hear you, it definitely takes some time to make. Which is why I miss the panaderias in Mayaguez so much! :p
Hi there! If I have a large package of dry active yeast, is there a specific measurement you can give me since I am without the “one packet”? 😜 Thank you!
Hi Chelsea! A packet of yeast is equal to about 2 1/4 teaspoons of yeast. Good luck! 😄😄
Question. When on this resting periods, if any, can be left on the fridge? I have some pizza dough recipe that allow me to rest it overnight on the fridge. Maybe once the loaf is made? Trying to figure out how to be able to bake it in the morning. Without, you know, spend all night on the kitchen.
That's a good question @Omizuke. I've also made pizza with an overnight rest and generally get good results. I have not tried it with the pan de agua however. That said, I think it should work; it just might take a little experimenting to get right. You could do either rise in the fridge, although if you want to bake in the morning immediately, seems like the second rise might be easier. The only thing to remember is that you need to let the bread rest at room temperature for an hour or two after taking it out of the refrigerator, in order to bring the bread back up to temperature and re-activate the yeast. Let us know how it goes if you try it.
Can you use a stronger bread flour, as opposed to All purpose and the wheat gluten?
Blessings
Thank you!
Hola Jeff. On your video you added crushed ice but you did not say how much nor in the recipe. How much crush ice I should add ? Also what does the ice do ?
Hola Lyida! I generally will use 1/3 a cup of crushed ice for this recipe and just substitute it for an equal amount of water (i.e., use a little less water, because you are adding the ice). I'm certainly no food scientist, but as I understand it, adding ice to the dough lowers the dough's temperature, which improves the gluten formation. Gluten is created when water binds with gliadin and glutenin (2 proteins in the flour) and I guess this process occurs easier at lower temperatures. And with more gluten forming you tend to get lighter breads with bigger rises, because the gluten helps trap more gasses from the yeast. Good luck!
Gracias Jeff .
Can I use bread flour instead of AP flour with vital wheat gluten?
Yes! That works.
Pregunto que diferencia en como queda el pan hay entre estirar la masa con el rodillo y luego enrollarla para formar el pan como he visto en otros videos vs esa técnica que usas que parece tomar un poco mas de tiempo?
No hemos tratado esa técnica pero hemos visto otras personas que lo hacen así. Pienso que la masa quedaría mas densa pero debes tratarlo y nos dejas saber cómo te sale.
@Alberto, no sé si has experimentado con esto, pero hace poco yo hice una receta de pan sobao y use el método que mencionaste arriba (de estirar la masa y enrollarla) y me salió muy bien. El pan sobao tiene más grasa, así que no se si eso hace una diferencia al pan de agua, pero me parece que se puede hacer de las dos maneras.
Yummilicious!!!
Indeed!!
I am new at your channel, impress that you cook puertorican food so well.
Can you do a video on how to do Pan de Agua using the KitchenAid machine? Thanks!!
Thank you so much. We are on a bit of a hiatus now but will consider this for the future
Love your channel!!! OK so if I do not use the wheat gluten should I then add another pack of yeast???
You can use bread flour instead
Question Jeff, the last step when you have the bread prepared to put it on the oven. Can I make all the process and left that part for early on the morning. Example start on the evening and finish on the morning. Thanks
You can form the baguette shapes and put them in the trays and then put it straight in the fridge overnight - make sure to cover it lightly so they can grow. Take it out of the fridge in the morning and let it come to room temperature before you bake it (probably at least 30 min - depending on the temperature of your house). Once it comes to room temperature, then add the egg wash and score them.
I have celiac disease wondering if you can adjust the recipe for wheat allergy?
Hi Jeff. Thank you for this recipe. I have the same yeast but instant. Do I skip the 1st process and add everything to the flour?
Hi Vanessa, I think that should work, although I think activating the yeast will still help it begin fermentation quicker.
@@JeffandJosPuertoRicanKitchen Should I activate the instant yeast still?
Hi! Do you add 1 tsp of salt or 1 tbsp? In the recipe that you wrote said 1 tsp but in the video looks more.
Hi! We added 1 tsp, the shallow clear container makes it look like more. In any case, you can add more salt if you like it saltier.
DH spent his youth in PR and asked that I make this for him. I would like to use my Kitchen Aid with bread hook but how long should I let that run?
About 8 minutes should be good
hi what if i have the starter sourdough? how much should I use?
That's awesome that you have a sourdough starter! It ads so much flavor to the bread, and I have to imagine it will be equally great in pan de agua. I've never actually used sourdough starter in pan de agua, but I have made sourdough bread and I imagine it would be generally the same as when you are typically making sourdough bread. I'd try adding about 2 tablespoons of your starter to the initial sponge (~min 4 of the video) and cut the yeast in half (because there's already a lot of yeast in the starter). Then I'd let the sponge sit for longer (maybe even overnight) than I do in the video, just because you want the sourdough flavor/yeast to really spread through the dough. Once it looks like you sponge has risen well and the yeast is active, you should be able to just follow the rest of the recipe above.
If you try it, please write back and let us know how it went. I'd love to hear your experience!
ty
Do you need that wheat gluten?? Where can you get it.
You definitely don't need the wheat gluten; it's optional. What it does is help give the bread more structure, which helps it rise better. That said, the bread will still be fine if you don't use it, you may just want to let it rise a little bit longer (and it will also be a littler softer, which some people like). If you do want to use the wheat gluten, you can find it in a lot of supermarkets and definitely online at places like Amazon. You might also try using "bread flour" instead of "all purpose flour." Bread flour is generally made from harder wheats, which naturally have more gluten in them, so you get the same result. If you use the bread flour, don't add the extra wheat gluten. Hope that helps!
I've always done sponges for just 10 mins. Seems it's all you need. Try it?!
Thanks!
That hair in the closing! :P haha
Can I use bread flour?
Yes! Just use bread flour instead of the all purpose and the vital wheat gluten
I’d like to know the baking temperature. Thanks.
450
lol i bet alot of people left the moment he said this will take 6 hours XD
Lol. Not for the faint of heart!
Pudieran hacer un video del pan sobao
Ya lo tenemos - ruclips.net/video/oY3W3J5IDe8/видео.html
whats the measurement of the yeast envelope please....I bought my yeast in a small jar :(
I need to know if that yeast envelope is a table or tea spoon Please!
Hi Diana! The envelope is 2 1/4 teaspoons of yeast. Enjoy!!
@@JeffandJosPuertoRicanKitchenMuchas Gracias 🙏
How much water
Need to make 20 loafs, how do i doble the recipe to obtain 20 loafs? Thanks!
is there anything special about making this in a bread maker? I love fresh bread but do not have lots of time to make it so i rely heavily on my bread maker.
Hi there! We have never made it in the bread maker so could not really tell you about it but let us know how it goes for you! :)
@@JeffandJosPuertoRicanKitchen I used the bread maker just to do the kneading (not my favorite part) then i did everything else like you showed in the video.
this is very nice but we do not use wheat gluten or ice and the bread was rolled differently than us puerto ricans do ours is done like you would if making croissants. this look more like italian bread. also we do not do an egg wash. some people may but the panderias do not. looks good thou
Thanks for watching! Would love to try your recipe - please share it with us!!
♡!
☺️
🔥💪💯🇵🇷
Yes!!!
Lo hice sin el wheat gluten y no me gustó el resultado. No sé si escuché mal la temperatura del horno pero 450 se me estaba quemando y lo saqué antes de los 25 minutos.
Sí, esa es la temperatura que yo uso. Lamentamos que no le resultó. Algunos hornos son un poco más caliente que otros, así que le recomiendo bajar la temperatura un poco en su horno para ver si eso le ayuda, tal vez empiece con 400 a ver. También, le echó el agua al horno? Porque eso afecta la temperatura. Con respecto al wheat gluten, me imagino que al dejar eso afuera, el pan le quedó un poco más denso que el mío. Eso fue lo que no le gustó? O algo diferente? Si no puede conseguir wheat gluten, puede sustituir toda la harina por "bread flour" ya que tiene un poco más de gluten.
Jeff and Jo's Puerto Rican Kitchen gracias por las recomendaciones. Lo intentaré de nuevo hasta que me quede igual de lindo que el suyo.
Please show how I may find the written recipe.
Definitely! So right below the video description, there is a button that says "Show More." If you click on that, it will drop down the full description, which has the recipe. In any event, I'm copying it here so you have it.
Ingredients:
5 cups all purpose flour
2 cups lukewarm water
1 tbs sugar
1 pkg dry active yeast
1 tsp salt
2 tbs vital wheat gluten
1 egg + 1 tbs water