New! Pan de Agua Bread Mix
This is the popular white bread of the Caribbean--perfect for breakfast or sandwiches.
Total Fat 0.5g, 1%
Saturated Fat 0g, 0%
- Trans Fat 0g
Sodium 310mg, 14%
Cholesterol 0mg, 0%
Total Carbohydrate 25g, 9%
- Dietary Fiber 1g, 3%
- Total Sugars 2g
-- Added Sugars 1g, 2%
Protein 4g
Vitamin D 0mcg, 0%
Calcium 0mg, 0%
Iron 1.5mg, 9%
Potassium 5mg, 0%
This is not ordinary bread. The descriptions are all over the map, but people like it. They talk about the flavor—they have a hard time describing it, but they like it. And it's a do-anything bread—toast, sandwiches, and soup.
It's been around for a long time, perfected over generations. It has a crisp outer layer and a satisfying crunch with a soft interior and an easy sourdough flavor reminiscent of the country breads of Europe,
It's an ultimate comfort food, filling your kitchen with the aroma of homemade bread baking—the warmth of a family kitchen.
Your Questions
- What does pan de agua taste like? It has a slight sourdough taste to it, not nearly like a full sourdough bread, but more character and taste than a grocery store loaf.
- What's this bread like? It's a creamy-white loaf with a lightly crackly crust. The interior is creamy and soft.
- Will my kids like it? Kids like white bread, and the crust is not so hard as to put them off.
- Can I make it round or long? Both. We'll give you directions below. You can also bake it in a bread pan or use your bread machine. If you use a bread machine, you'll need a 2-pound machine.
- How big is the loaf? In your bread machine, it should be six inches or more.
- Why is the water temperature important? The ideal temperature for yeast is 79 degrees. That's where yeast grows best.
- Is it sweet at all? Not really, pleasant, but not sweet.
- What do I need to add? Only water.
- It says "no preservatives." We add nothing except a touch of dough enhancer to help the yeast grow. Without preservatives, it won't last forever. If you're not going to use it in four or five days, freeze the extra.
Dennis Weaver
Pan de agua is the "water bread" loved throughout the Caribbean. It makes a great sandwich bread but is commonly used as a breakfast bread. The shape varies by country, but in each country, it's creamy white, lightly crispy on the outside, soft and white on the inside, and very lightly sourdough.
Caramelized Onion and Roast Beef Sandwich on Pan de Agua Bread
Classic Cuban Sandwich on Pan de Agua Bread
Roast garlic bread made from pan de agua
Once the garlic is roasted, you can make this garlic bread in 15 minutes. To roast the garlic, wrap it in foil and put it in the oven.
With this article, you'll learn how to:
- Roast the garlic
- Store the roasted garlic in the freezer or refrigerator
- Make roasted garlic oil for dipping (A Johnny Carino knock-off recipe)
- Make the toasted garlic bread
The sandwiches shown here were made with bread from the bread machine. You can also make this bread in the oven, see "How to Make Bread in the Oven in Three Easy Steps."
The bread shown in the attached article was baked in a bread pan. You can also bake a long loaf or round loaf on a baking sheet.
—Featured Review—
I haven’t made it yet
Love to toast thick cut slices with butter and peanut butter.
I have lauded your breads a number of times, previously, for their flavor, quality, variety, versatility and price (great value), with the Pan de Agua bread rapidly becoming one of my favorites!
Without any doubt, a tuna melt between the slices of this bread, (toasted for a wonderful 'crunch') is a real winner; it could not be better!!!
Good taste but a tiny bit drier than I thought it would be.
I love fresh bread with my homemade soups in the fall. This Pan de Agua was a new variety for me (I've purchased bread mixes from PP for years), and I'm glad I gave it a try. It's going on my list of "regular" bread mixes to have on hand. It requires only water, and bakes up perfectly in my bread machine (2-lb setting, medium crust). Love it!
