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Pan blanco | Burbujas Magazine
DSC_6470.JPG

Pan blanco

Fotografía por Andrea Pérez Dalannays

Ingredientes (para 1 pan de molde o 6 bollos)

  • 2 1/2 tazas de harina blanca sin polvos de hornear
  • 1 1/2 cucharadita de levadura seca en polvo
  • 6 cucharadas semi colmadas de aceite de oliva
  • 1 cucharadita rasa de sal
  • 1 taza de agua tibia

Hacer pan no tiene gran ciencia. La gracia está en mezclar los ingredientes en forma adecuada y amasar por un buen rato sin detenerse, tratando siempre de incorporar “aire” a la masa.

Sobre un mesón limpio mezcla los ingredientes secos, es decir, la harina, la levadura y la sal, y forma un cerrito. Haz un agujero en el centro, agrega el aceite de oliva e incorpora de a poco el agua mientras comienzas a amasar. Mezcla todos los ingredientes hasta que no se te peguen en las manos. Puedes añadir más harina si sientes que la masa está aún un poco húmeda. Amasa durante 10 minutos como mínimo, hasta obtener una masa elástica y muy suave.

Para amenizar el tiempo de amasado, te invito a escuchar un temazo de Felipe Riveros Trío, del disco “Santiago (Live at Thelonious)” del 2007.

Felipe Riveros Trío – Santiago

Cuando termines con el amasado, aceita un molde de queque rectangular, acomoda la masa en su interior y cúbrela con film plástico. Otra alternativa es dividir la masa en 6 bollos, disponerlos separadamente en la bandeja del horno previamente aceitada y cubrirlos con film plástico. Deja leudar por 1 hora aproximadamente. Dato importantísimo, debes encender el horno al menos 10 minutos antes de hornear el pan.

Una vez que la masa ha subido al doble de su tamaño inicial, estás listo para hornear el pan por 25 minutos a 180º. Lo ideal, eso sí, es hornear el pan por 20 minutos con el fuego desde abajo y para finalizar, otros 5 minutos con grill. ¡Voilá! Ya tienes tu exquisito pan blanco recién horneado para disfrutar con mantequilla o una rica mermelada casera y, siempre, con una taza de buen té.

8 thoughts on “Pan blanco


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