How to Make Puerto Rican Water Bread (Pan de Agua)

  • 01 of 09

    How to Make Puerto Rican Water Bread (Pan de Agua)

    Puerto Rican Water Bread (Pan de Agua)
    Puerto Rican Water Bread (Pan de Agua). © 2007 Hector Rodriguez

    Puerto Rican water bread (pan de agua) is similar to French or Italian bread using the same basic ingredients, but the baking procedure is different. Here is a recipe that is simple to make. You can use the bread to make Cuban sandwiches or use leftovers to make bread pudding.

    Follow along with our full Puerto Rican water bread recipe.

    Continue to 2 of 9 below.
  • 02 of 09

    Mix Together the Yeast, Sugar, and Warm Water

    Puerto Rican Water Bread (Pan de Agua)
    The yeast should form a foam on the top. © 2007 Hector Rodriguez

    In a large mixing bowl, mix together the yeast, sugar, and warm water.

    Cover the mixture and let stand for about 20 minutes.The yeast should form a foam on the top as seen in the photo above.

    Continue to 3 of 9 below.
  • 03 of 09

    Mix Together the Salt, Flour and Yeast

    Puerto Rican Water Bread (Pan de Agua)
    Mix the flour and yeast mixtures together a little bit at a time. © 2007 Hector Rodriguez

    In a separate large mixing bowl, mix together the salt and flour.

    Mix the flour and yeast mixtures together a little bit at a time by adding the flour to the yeast one cup at a time.

    Continue to 4 of 9 below.
  • 04 of 09

    Knead the Dough

    Puerto Rican Water Bread (Pan de Agua)
    Knead the dough. © 2007 Hector Rodriguez

    As you add the flour, the dough will start to form. When all the flour is added, knead the dough for about 10 to 15 minutes until it is elastic and no longer sticky.

    Grease a big bowl. You can use the one you mixed the yeast or dough in.

    Continue to 5 of 9 below.
  • 05 of 09

    Let the Dough Rise

    Puerto Rican Water Bread (Pan de Agua)
    The dough should double in size. © 2007 Hector Rodriguez

    Place the ball of kneaded dough into the bowl, cover, and let rise for 1 1/2 to 2 hours. The dough should double in size.

    Continue to 6 of 9 below.
  • 06 of 09

    Divide the Dough into 2 Portions

    Puerto Rican Water Bread (Pan de Agua)
    Divide the dough into two portions. © 2007 Hector Rodriguez

    When the dough is ready, flour a work area. Place the dough on it and separate into two equal portions.

    Continue to 7 of 9 below.
  • 07 of 09

    Form Two Loaves and Slit the Tops

    Puerto Rican Water Bread (Pan de Agua)
    Form two loaves and slit the tops. © 2007 Hector Rodriguez

    Using a large baking board or cookie sheet that will hold both loaves of bread, sprinkle some cornmeal or flour. Cornmeal works better, but flour will do.

    Place the loaves on the board and using a sharp knife place 3 to 4 slashes along the top of the loaves.

    Continue to 8 of 9 below.
  • 08 of 09

    Brush Loaves with Egg Wash and Place in Oven

    Puerto Rican Water Bread (Pan de Agua)
    Brush loaves with egg wash. © 2007 Hector Rodriguez

    In a bowl, mix together the egg whites and water. Brush the mixture on top of the loaves of bread.

    Place the loaves on the center rack of a cold oven then place a shallow baking pan on the rack below the loaves. Fill the shallow pan with 1 cup boiling water.

    Continue to 9 of 9 below.
  • 09 of 09

    Bake and Serve

    Puerto Rican Water Bread (Pan de Agua)
    Bake the bread. © 2007 Hector Rodriguez

    Wait 10 minutes and then turn the oven on to 400 degrees and let bake for 35 minutes. The internal temperature of the loaves should be 200 degrees. The loaves should be golden and a little crusty.

    Serve warm.