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Spanish Olive Oil Bread (Pan de Horno)


Posted by : unknown

Preparation time : 1 Hrs 10 Min

Cooking time : 1 Hrs 0 Min

Level of difficulty : Medium

Spanish Olive Oil Bread (Pan de Horno)


4 servings

  • 1 1/2 tablespoons of bread yeast
  • 3 cups warm water
  • 7 cups flour
  • 2 teaspoons salt
  • 1/4 cup extra virgin olive oil


- Mix the yeast in the warm water let sit in a warm place for 10 minutes.

- Mix the salt with the flour and run through a fine mesh, allowing it to fall into a large bowl.

- Using your fingers, mix in the oil or butter. Slowly pour in the raised yeast while working the dough with your hands so as to produce a firm dough.

- Place the dough on a flat surface with some flour sprinkled on it. Knead the dough until it becomes firm and elastic.

- Grease the bowl and place the dough in it. Cover the bowl with a moist sheet and set in a warm place until the dough has doubled in volume.

- Once again, remove the dough and knead it again over a floured tabletop, to remove air pockets and until the dough feels smooth. Return the dough to a covered bowl and let it rest, 15 minutes should be sufficient.

- Cut the dough as desired to form bars, loafs or balls and place on greased pans. Cut slits in top of bread as desired.

- Let bread raise on pans 30 more minutes or until the tops of the bars begin to flatten.

- Place in a very hot oven (450 degrees F/230C) for 30 o 50 minutes, or until the tops of the bars become toasted and they sound hollow when knocked on the bottom. Remove the bread from the pans and let cool.

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