I've met a young man who misses the Pan de Agua he used to get back home. Told him I'd try to make him some but searching online I keep coming up with this same recipe: http://www.ricanrecipes.com/recipes/d...
On another website, a young PR woman claims that this recipe is not authentic. She says, "The crust on this is way too thick and chewy, and the crumb is heavy and inelastic." She searched in Spanish and found the recipe below (put through Google translate), but she never posted again to say whether or not it worked for her.
4 1/2 cups bread flour
1 1/2 cup water
1 tablespoon yeast
1 tsp salt
Dissolve yeast in water at a temperature of about 80 ° F and let stand for 25 minutes until frothy. Mix with flour. Knead for about 10 minutes until the dough is elastic (not too wet or too dry). Allowing the dough to rise for one hour and 45 minutes. Then work the dough with your fingers (punch it down) and let rise for another 45 minutes.
Form the loaves and give them a cut in the top. Tuck the loaves in the oven at 450-475 F and bake for about 20 minutes or until they are the desired color. If you want a good crispy crust in the oven put a bucket with water [pan with boiling water?]
Can anyone out there tell me if that second recipe is more authentic--using bread flour plus no sugar or egg wash? Or do you have a better one?