in Spain

Pan Canario

updated

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Ingredients for 1 servings:

  • 800 ml flour
  • 350 ml water, lukewarm
  • 1 tbsp sea salt
  • 30 ml olive oil
  • 1 packet of dry yeast
  • ½ tsp anise, ground
  • Flour for the baking sheet and for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Canarian bread

Dissolve the dry yeast in lukewarm water and let it rise for about 10 minutes. Then, knead all the ingredients into a smooth dough; it will be very soft and sticky. Cover the dough and let it rise in a warm place for about 30 minutes. Knead again and let it rise for another 15 minutes. Shape the dough as desired, e.g., into a round loaf. Place the loaf on a floured baking sheet. Score the top, dust with flour, and cover with cling film. Ideally, place a towel over the top and let it rise for another 30 minutes. Bake the loaf in a preheated oven at 230°C for about 35 to 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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