Pan De Horno (Real Spanish Bread)

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“The intro to this recipe reads: "Ah yes, I can smell it now... fresh bars of bread from a panadería. Mmm. The texture and flavor is hard to find in the American supermarket. I searched in vain for a recipe for spanish bread. Finally, I begged a kind baker in Spain to reveal his secret to the magical delight. Here is the real recipe, in all its glory. Mind you, it isn't the easiest to make, but oh the rewards. Feel free to share this recipe with your friends, as long as you include my name and web address, so others can contact me with comments. Thanks!" Dean Derhak - - There is no yield amount given or times given for baking so don't count on the times given, I just had to put something in. If you have made bread it will make this one easier”
4hrs 40mins

Ingredients Nutrition


  1. Mix the yeast in the warm water let sit in a warm place for 10 minutes.
  2. Mix the salt with the flour and run through a fine mesh, allowing it to fall into a large bowl.
  3. Using your fingers, mix in the oil or butter.
  4. Slowly pour in the raised yeast while working the dough with your hands so as to produce a firm dough.
  5. Place the dough on a flat surface with some flour sprinkled on it.
  6. Knead the dough until it becomes firm and elastic.
  7. Grease the bowl and place the dough in it. Cover the bowl with a moist sheet and set in a warm place until the dough has doubled in volume.
  8. Once again, remove the dough and knead it again over a floured tabletop, to remove air pockets and until the dough feels smooth. Return the dough to a covered bowl and let it rest, 15 minutes should be sufficient.
  9. Cut the dough as desired to form bars, loafs or balls and place on greased pans.
  10. Cut slits in top of bread as desired.
  11. Let bread raise on pans 30 more minutes or until the tops of the bars begin to flatten.
  12. Place in a very hot oven (450 degrees F) for 30 o 50 minutes, or until the tops of the bars become toasted and they sound hollow when knocked on the bottom. Remove the bread from the pans and let cool.
  13. This recipe comes from a panadero.
  14. It may not come out exactly right the first time, but with practices the results are incredible.

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