Pan Canario
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 ml flour
- 350 ml water, lukewarm
- 1 tablespoon sea salt
- 30 ml olive oil
- 1 pack dry yeast
- 0.5 teaspoon ½ anise, ground
- Flour for the baking sheet and for dusting
Print Recipe
Pin Recipe Instructions
- Dissolve the dry yeast in lukewarm water and let rise for about 10 minutes. Then knead a smooth dough from all the ingredients, it is very soft and sticky. Cover the dough and let rise in a warm place for about 30 minutes.
- Knead again and let rise again for 15 minutes.
- Shape the dough any way you like, e.g., to a round bread. Place the bread on a floured baking sheet. Score at the top, dust with flour and cover with cling film. It is best to put a towel over it and let it rise for another 30 minutes.
- Then bake the bread in a preheated oven at 230 ° C for about 35 to 45 minutes.
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