Only $3.99! Pan de Agua Bread Mix. Limit 3

This is an adventure bread. It belongs on a bucket list. It's not an ordinary bread. It has a slightly smokey-salty taste and is good for sandwiches and breakfast.

If you want to try a different bread, try this.

• Pan de Agua Sandwiches
• Questions About Pan de Agua
• Pan de Agua for Breakfast
• From Customers: Four Ways to Use Pan de Agua

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It's a Caribbean bread popular in Cuba, Puerto Rico, the islands, and Latin America.  It's homemade but with deep roots in the islands. 

The descriptions are all over the map, but people like it. They talk about the flavor—the smooth sourdough flavor. They have a hard time describing it, but they like it.  They talk about the chewy, crunchy crust. They talk about the smells in the kitchen and the great sandwiches. They talk about the morning toast. And it's a do-anything bread—toast, sandwiches, and soup. 

To me, it's kind of a "salty-smoky". It works with tuna, anything bacon, and grilled cheese sandwiches. Texas toast, thick slices pan-fried in butter, was meant for pan de agua.

"This bread is very interesting and delicious. It makes the best grilled sandwiches and toast."--Cherie

Discover this bread for yourself. It's an experience. See what makes it so good. 

Pan de Agua Sandwiches

Tuna on Texas Toast

If you want to make better sandwiches, get this. But it's more than just a sandwich bread. It can be a breakfast bread as it is in Cuba--a crunchy, chewy bread with a cup of strong coffee. Or you can top it with a sunnyside-up egg and a strip of bacon. 

I make toast, slather it with butter, and top it with a thick coating of strawberry jam just as the butter melts. I love the crunchy bite with the warm butter and sweet jam together.

Try it.  You'll like it. 

Your questions about Pan de Agua

• Can I make Pan de Agua in a bread machine? Certainly, it works well in a bread machine.
• Well, does pan de agua make a good sandwich? Yes. It's got enough structure to hold the sandwich together.  It's moist and soft but not airy with an open crumb. (See the sandwich above.) It's rigid enough that you can hold it, bite it.  And it has a substantial crust like a sourdough so that it will hold its shape.
• Is it a sourdough bread? I think so. It's not as strong tasting as San Francisco sourdough. Alaskan sourdough is not as strong as San Francisco. And pan de agua is not as strong as Alaskan. So it's third on the list. So you can definitely taste the sourdough. 
• What does pan de agua taste like? It has a slight sourdough taste—not nearly like a full sourdough loaf—but much more character and taste than a grocery store loaf. It's kind of a muted taste, almost like the smells of the seashore. See what the customers below say.  
• Is it sweet at all? Not really, pleasant, but not sweet.
• What's this bread like? It's a creamy-white loaf with a lightly crackly, chewy crust. The interior is creamy, moist, and soft. Again, see what they say below.
• 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 tall or more.
• Why is the water temperature important? The ideal temperature for yeast is 79 degrees. That's where yeast grows best. 
• 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, Founder

Pan de Agua for Breakfast

Pan de agua is the "water bread" loved throughout the Caribbean. It makes a great sandwich bread, but it's also 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.

A favorite breakfast of mine is a crusty bread--pan de agua is perfect--loaded with an over-easy fried egg. Then, put a slice of cheese over the egg and a lid over the pan to capture heat until the cheese melts.

Don't miss it.

Grilled cheese on Pan de Aqua bread

From the customers: Four ways to use Pan de Agua

This five-star bread is different, and it's hard to define. People love it, but for different reasons. So, we'll let the customers tell you why they love the bread.

Texture and crust

• Soft on the inside, crispy on the outside.--Dora Osterman
• Medium density with a chewy crust.--Barabra Klug
• Great all-around bread, good for sandwiches as well as toast.-- Alan M. Gombosky
• Moist and soft white bread, with a crust, and delicious flavor. C.L.

About the flavor and aroma

• A little sweetness, some tang flavor.--Sylvia Jacobus
• Full of flavor. Unique and delicious!--Rebecca Hamilton
• Very distinctive flavor. Goes well with grilled meats--Mark Matsushima

Sandwiches

Toast

• Toast it! Sublime! The crust is crunchy and chewy simultaneously -- the toasted bread becomes heavenly on the outside and buttery soft on the inside. --Jennifer Dickinson

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.