Only $3.99! Pan de Agua Bread Mix.
This bread makes fabulous sandwiches, but in the Caribbean, it's a breakfast bread.
Can I use this mix in my 1 pound capacity or 1.5 pound capacity bread machine?
We have designed our mixes specially for 2 lb capacity machines. However, you may still find success with 1.5 lb capacity machines. You may expect to see the top of the loaf touch the lid of the machine towards the end of the baking cycle. This may lead to imperfect baking in that one spot. The rest of the loaf should be fine. For 1 lb bread machines, we recommend only running the bread on the dough cycle and then transfer the dough to a pan for baking in a conventional oven. See packaging for more info.
Why do the directions ask me to use a thermometer?
Yeast is very sensitive to heat and other environmental factors. We have tested and designed our mixes to find the sweet spot for yeast activity to get the best rise. Even just a few degrees off on water temperature can make a big impact on the quality of your bread. Measuring the temperature of your water accurately is the best way to ensure consistently successful bread baking.
I followed the directions exactly and I see had a problem with my bread? What can I do?
Sometimes bread issues happen. We are happy to help. Send us a picture of the back packaging off your bread mix to our email at customerservice@preparedpantry.com. Include all the details of what happened and a picture of the failed bread loaf.
Should I adjust my mix for high altitudes?
We don't recommend making any changes to the mix for high altitudes. We have tested our mixes in a variety of locations and have fine tuned each mix to be the best product possible.
I don't have a bread machine or a stand-type mixer. Can I still make this bread in my oven?
Yes! Our bread mixes are designed for bread machines or oven. You can make them in a variety of ways such as a free standing artisan loaf, rolls, hamburger buns and more. See our Bread Baking Guide for more info on baking bread in the oven.
Calories 120
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%
Ingredients: Enriched wheat flour (wheat flour,
malted barley flour, niacin, iron, thiamin
mononitrate, riboflavin, and folic acid), sugar, salt, natural and artificial flavors, yeast, and dough conditioner (enriched wheat flour, sodium stearoyl lactylate, Contains less than 2% of soybean oil, ascorbic acid, enzymes, L-Cysteine Hydrochloride.
This is not an ordinary bread. If you want to try a different bread, try this.
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.
Discover this bread for yourself. It's an experience. See what makes it so good.
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
- 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 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.
What do others say?
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
- This bread is very interesting and delicious. It makes the best grilled sandwiches and toast.--Cherie O Donnell
- Great taste and does not fall apart when used for a sandwich.--Joel Anderson
- 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!!!--Cy Laurent
- It had a nice texture and made great sandwiches.--Sue Brown
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.
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—
Bread rose beautifully and made a delicious, soft bread with a nice crust.
I can make the bread myself with all you have to do to get this ready to bake
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!!!