Pan de Agua

Ingredients

Bread flour

4 cups

Active dry yeast

2 1/4 teaspoons (1 packet)

Warm water

1 1/2 cups (110°f or 43°c)

Vegetable oil

2 tablespoons

Sugar

1 tablespoon

Salt

1 teaspoon

Instructions

1. In a small bowl, dissolve the active dry yeast in warm water (110°F or 43°C). Let it sit for 5-10 minutes until it becomes foamy, indicating that the yeast is active.
2. In a large mixing bowl, combine the sugar, salt, and vegetable oil. Stir in the yeast mixture until well combined.
3. Gradually add the bread flour, 1 cup at a time, mixing well after each addition. The dough will be sticky but should come together as you mix.
4. Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
5. Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
6. Once risen, preheat the oven to 400°F (200°C).
7. Punch down the dough to release air bubbles, then divide it into 8 equal portions. Shape each portion into a round ball.
8. Arrange the dough balls on a greased baking sheet, cover them with a clean kitchen towel, and let them rise for another 30 minutes.
9. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
10. Remove from the oven and let the Pan de Agua cool on a wire rack before serving.