{"id":6846,"date":"2022-07-12T11:36:42","date_gmt":"2022-07-12T09:36:42","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/en\/?post_type=magazine&p=6846"},"modified":"2022-11-09T11:52:22","modified_gmt":"2022-11-09T10:52:22","slug":"pan-de-barra","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/en\/spread-love\/items\/pan-de-barra\/","title":{"rendered":"Pan de barra"},"content":{"rendered":"\n
\n \n<\/div>\n\n\n\n

Ingredients:<\/h3>\n\n\n\n
\n

400 g white wheat flour
\n200 ml warm water
\n40 ml olive oil
\n7 g dry yeast
\n8 g salt
\n5 g sugar<\/p>\n\n<\/div>\n\n\n\n

\"Pan<\/figure>\n\n\n\n

Dough:<\/h3>\n\n\n\n
\n

1.\tPlace the flour, dry yeast, salt and sugar in a bowl and mix.<\/p>\n

2.\tMake a well in the middle and pour warm water and olive oil into it.<\/p>\n

3.\tMix the ingredients until you incorporate all the flour from the sides of the bowl, then transfer the dough onto a flour-dusted worksurface.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n Which one will you use on a freshly baked bread?<\/span>\n Discover<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\n \n<\/div>\n\n\n\n
\n
<\/div>\n<\/div>\n\n\n\n
\"dough\"<\/figure>\n\n\n\n
\n

4.\tKnead the dough until it\u2019s pliable and soft, which should take 10\u201315 minutes. Because the dough is not too sticky, you can easily knead it by hand, but a kitchen robot will do the job faster and easier, in just 5\u201310 minutes.<\/p>\n\n<\/div>\n\n\n\n

\"dough<\/figure>\n\n\n\n
\n

5.\tPlace the dough back into the bowl and cover it with a shower cap or a damp cloth.<\/p>\n

6.\tPut the bowl in a warm spot in the kitchen and let the dough rise to double its volume, which should take about an hour.<\/p>\n\n<\/div>\n\n\n\n

\"covered<\/figure>\n\n\n\n

Shaping and baking:<\/h3>\n\n\n\n
\n

1.\tTurn over the dough on a floured worksurface and halve it.<\/p>\n

2.\tRoll each half into a long rectangle and fold it, length-wise, into two long loaves.<\/p>\n\n<\/div>\n\n\n\n

\"dough<\/figure>\n\n\n\n
\n

3.\tTransfer them onto a baking tray lined with parchment paper and cover them with cling film.<\/p>\n

4.\tLeave them to prove for a further 30 minutes.<\/p>\n

5.\tPreheat the oven to 200\u00b0C.<\/p>\n

6.\tBoil water in a pan and pour it into a fireproof dish.<\/p>\n

7.\tRemove the cling film and cut 3\u20135 slanting parallel lines into the loaves using a razor or sharp knife.<\/p>\n

8.\tPlace the baking tray into the oven, and the dish with boiling water underneath.<\/p>\n

9.\tBake the loaves for 20\u201325 minutes, but carefully remove the dish with boiling water from the oven after 15 minutes.<\/p>\n\n<\/div>\n\n\n\n

\"bread<\/figure>\n\n\n\n
\n

10.\tAfter baking, transfer the loaves onto a cooling rack and leave them to cool.<\/p>\n\n<\/div>\n\n\n\n

\"Pan<\/figure>\n\n\n\n

    If you share this recipe, don’t forget to add #ArgetaBread \ud83d\ude09   <\/p><\/blockquote><\/figure>\n","protected":false},"excerpt":{"rendered":"

priprava testa<\/p>\n","protected":false},"featured_media":6876,"menu_order":0,"template":"","magazine-category-api":[16],"magazine-secondary-api":[53],"acf":[],"yoast_head":"\nPan de barra recipe \/ ARGETA. The good side of bread.<\/title>\n<meta name=\"description\" content=\"Pan de barra is Spanish bread that\u2019s made in two hours. Your kitchen will be filled with delicious aromas, rewarding all your efforts and more. Try the recipe!\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pan de barra recipe\" \/>\n<meta property=\"og:description\" content=\"Pan de barra is Spanish bread that\u2019s made in two hours. Your kitchen will be filled with delicious aromas, rewarding all your efforts and more. 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