Best Pan Bread Recipes

PAN DE ELOTE FACIL (EASY CORN BREAD)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Combine corn, milk, butter, sugar, and eggs in a blender; blend until smooth. Pour mixture into a bowl; stir in pancake mix until batter is well blended. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

PAN DE SAL - FILIPINO BREAD ROLLS

Steps:

• Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
• When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.

EASY WHITE BREAD FOR LARGE 13" PULLMAN PAN

Steps:

• Select Dough setting on your bread machine.
• Put ingredients in the machine in the order suggested by your machine manufacturer. Let rise. about 90 minutes, until double in size.
• Meanwhile, generously butter your Pullman Pan and lid.
• Remove dough from machine. Handle dough with greased hands. Form into a log approximately 12-13 inches long. Place in pan, pressing the ends into corners and pan edges.
• Place lid on, leaving open about an inch so you can peek.
• Let rise until about 2/3 full, or about an inch and a half from the pan top. About 60 minutes. Near the end of the rising time, preheat your oven to 350.
• Close lid fully. Bake for 25 minutes. Remove lid. Bake for another 15-20 minutes until golden brown or desired crust color is achieved.
• Internal temp of bread should be 190 f when tested with an instant read thermometer.
• Remove from pan to rack. If desired, brush crust with butter for a softer crust. Let cool before slicing. Store in airtight bag.

HOMEMADE CUBAN BREAD/PAN CUBANO CASERO

Steps:

• 1. The day before baking your bread make the starter. Mix starter ingredients dissolving the yeast in very warm water, Not hot but warm. You want a thick paste when you add the flour. Cover the bowl with plastic wrap and let "ripen" in refrigerator for 24 hours. Left over starter will keep for several days in the refrigerator or can be frozen.
• 2. Dough: Dissolve the yeast and sugar in three 3 tablespoons of warm water in a large mixing bowl. When the mixture is foamy (5-10 minutes)Stir in lard. (It's best to melt the lard in the microwave but it should not be hot just warm) Let cool if the lard or shortening is too hot. Next add the remaining warm water and half of the batch of the starter. Refrigerate the other half or freeze.
• 3. Mix well with your hands or a wooden spoon. Stir in the salt and the flour 1 cup at a time. You want a dough that is stiff enough to knead. You can also mix and knead with a dough hook or in a food processor fitted with a double blade.
• 4. Turn dough to a lightly floured work surface and knead until smooth and elastic. About six to eight (6 to 8) minutes, Adding flour as necessary. The dough should be pliable and not real sticky.
• 5. Transfer to a lightly oiled bowl, cover and let rise in a warm draft-free spot until it doubles in bulk, about 45 minutes. Then Punch down.
• 6. After punching down next to form the loaves, divide the dough in 4 pieces. Roll each one out to form a 14 inch long tube, with rounded ends. (sort of like a long meatloaf) Put 2 loaves on a baking tray or sheet, about 6 inches apart. You can lightly spray each tray or sheet with a little Bakers helper or very lightly oil and flour the tray. Or you can use parchment paper first then spray a little with the Bakers helper. Cover the loaves with a dampened cloth or clean dish towel and let rise in a warm draft-free spot, until doubled in their bulk. About One (1) hour. Then Pre-heat the oven on 350 degrees, then lay a warm dampened thick piece of kitchen twine or butchers twine about 18 inches long, all along the top length of each loaf. Press the twine down on each loaf just a little. Bake the bread until the breads are a lightly golden brown on top and sound hollow when lightly tapped about 30 minutes baking time. Then remove let cool slightly and remove strings.
• 7. This will leave a distinct little ridge on top of each loaf. Very typical and the trademark of Authentic Cuban bread. Transfer loaves to a cooling rack. Enjoy as is with butter or sliced for Cuban pork sandwiches or for making Cuban toast. Any way it is delicious. Buen Appetito... Enjoy
• 8. The above picture is not mine. It is a picture of Cuban bread from the Cuban Bakery. They do not show the distinctive ridge across the top. I am planning baking some Cuban bread for the holidays. I will post a picture of my own home made bread then. The picture above is of good Cuban bread.

PAN DE SAL - FILIPINO BREAD ROLLS

Steps:

• Microwave milk on High for 30 seconds; Warm uncracked egg to room temperature by placing in hot water for 60 seconds, then beat lightly; Melt or soften butter to room temperature.
• Select "Dough" cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires.
• First Rise: When the machine is done kneading, the dough will be sticky (gooey dough means moist pan de sal); Place dough in a bowl greased with Pam spray and spray top of dough with more Pam; Cover and let rise in a warm place for 45 minutes, or until doubled in volume (To test: gently poke dough with two fingers; if it leaves an impression without springing back, it is doubled).
• Second Rise: Gently deflate dough with your fist, then use a plastic spatula to divide dough into 24 ovals and roll them in the breadcrumbs.
• Line up ovals in a 9x13" ungreased cake pan with the rolls touching; that way, the pan de sal use each other for height support and not spread out like ciabatta; Let rise a second time for 30 minutes; Meanwhile, preheat oven to 375 deg. F.
• Bake for 15 minutes, or until tops are golden brown.

PAN DE JAMóN (VENEZUELAN HAM BREAD)

Steps:

• Make the bread: In a small pot over medium-low heat, scald milk. When milk is near boiling and bubbles form around the edge of the pot, remove from heat and let cool.
• In a small bowl, combine 1/2 cup warm water and 2 tablespoons sugar and mix well. Add yeast and let rest for 5 minutes or until bubbly.
• Using a stand mixer fitted with the whisk attachment, whisk together 3/4 cup (1 1/2 sticks) butter, the rest of the sugar and the salt on medium-low speed just to combine. With mixer running, add eggs, cooled scalded milk and yeast mixture. Mix on medium speed until thoroughly combined, about 2 minutes.
• Place flours in a medium bowl and whisk to combine. Change out the stand mixer attachment for a dough hook and slowly add flours to butter mixture about 1/2 cup at a time, until fully incorporated. The dough should pull away from the bowl's edges relatively cleanly. Let rest in bowl for about 5 minutes.
• Sprinkle all-purpose flour on a clean work surface. Scrape out dough and knead for 5 minutes. If dough is too sticky to handle, add a little more flour, but do not let it get too dry. Cut dough into 2 pieces.
• Roll each piece of dough with heavy rolling pin into a 15-by-20-inch rectangle about 1/4 inch thick. Using a small offset spatula or butter knife, spread about 3 tablespoons butter in a thin layer over the top of the dough, just enough to cover.
• Fold dough into thirds like a letter: With the short end of the dough facing you, fold up from the bottom, and then fold down from the top. Then, take the letter-shaped dough and fold one more time lengthwise, making a small square.
• Wrap each of the pieces in plastic or place each one in a plastic bag and let them rest in the refrigerator for about 4 hours. Repeat process of rolling, buttering, folding and refrigerating 2 more times with both pieces of dough. This will take a total of 12 hours, but additional chilling time between rollings is O.K., allowing you to break up the process overnight. (For instance, the first rolling can be done the night before, followed by subsequent rollings the next day.)
• Remove dough from refrigerator and divide each piece into 2 equal sections, for 4 pieces of dough in total. Lightly flour a clean work surface and roll one piece into a thin 15-by-20-inch rectangle, rewrapping in plastic and returning the other pieces to the refrigerator.
• Fill the bread: Working lengthwise, put down a stripe of ham strips in a single layer. Below that place a stripe of bacon strips and below that, a sparse stripe of raisins and olives. (Make sure to use a light hand with the raisins and olives.) Repeat this pattern until the surface of the dough is covered.
• Take one of the short edges of the dough, and carefully roll it up, like a jelly roll, tucking it in as you go to make sure it is tight. When it is fully rolled, tuck the open edges on either side underneath the roll, and place the whole roll seam-side down on a parchment-lined baking sheet so it doesn't pop open while baking. Repeat rolling-and-filling process with the other 3 pieces of dough. Place loaves on 2 baking sheets lined with parchment, 2 to a sheet. Cover loaves with a clean dish towel and let rise for 45 minutes.
• Heat oven to 350 degrees. Bake 2 loaves at a time for about 40 minutes, checking to make sure tops are becoming golden without burning. If loaves are browning too quickly, tent with foil.
• Prepare the glaze: While the bread bakes, add milk and sugar to a small bowl and stir to dissolve.
• At the 40-minute mark, pull the loaves out of the oven, and, using a pastry brush, glaze their tops. Bake for another 5 minutes, until the loaves have a slight sheen and are deep golden brown in color. Remove from oven and let bread rest for 10 minutes before slicing and serving.

SHEET-PAN BANANA BREAD WITH CHOCOLATE CHIPS

Steps:

• Heat oven to 350°F.
• Combine flour, baking powder, baking soda and salt. Mash enough of the bananas to measure 1 cup. Reserve remaining bananas for later use.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs and sour cream; mix well. Blend in mashed bananas. Add dry ingredients; mix just until moistened. Stir in 3/4 cup each chocolate chunks and nuts.
• Pour into 15x10x1-inch pan sprayed with cooking spray.
• Bake 22 to 25 min. or until toothpick inserted in center comes out clean. Cool completely.
• Slice remaining bananas when ready to serve bread. Cut banana bread into 24 pieces. Serve topped with COOL WHIP, banana slices, and remaining chocolate chunks and nuts.

PAN DULCE - MEXICAN SWEET BREAD

Steps:

• Stir together 1 cup of the flour, the yeast, salt, sugar, and powdered milk. Add shortening, egg, and hot water.
• Beat at medium speed with an electric mixer for 2 minutes. Add another cup of flour and beat at hight speed for 2 minutes. Stir in remaining flour and mix well.
• Turn onto lightly floured board. Dough will be soft and sticky. Do not knead but gently turn dough several times with a spatula to lightly coat with flour. Cover loosely with plastic wrap and allow to rest 20 minutes. Meanwhile, grease 2 baking sheets and make topping.
• Topping: Cream butter and sugar. Add egg yolk and cinnamon and blend. Add flour and mix well. Mixture may be crumbly. (I had to add a lot more flour at this point- maybe even 1 1/2 cups).
• Rolls: With floured hands, divide dough into 12 pieces and shape into round, flat buns. Place on greased baking sheets.
• Sprinkle equal amounts of topping over each bun and press lightly into dough.
• Loosely cover rolls in plastic wrap and refrigerate 4 to 12 hours. remove from refrigerator, uncover, and let stand while preheating oven to 400°F Bake for 15 minutes.

PAN CHUTA (PERUVIAN FLAT BREAD)

Steps:

• Grease loaf tins
• In a bowl, combine the flour and anise, set aside.
• In a separate large bowl, combine water, salt and eggs.
• Add the dry ingredients to the egg mixture, mix well. Then add the butter, vanilla and cherimoya extracts, combine until a dough forms.
• Knead the dough until it reaches the gluten point--that is, until it becomes soft and silky, and can be stretched thin enough to see light through without tearing.
• Divide dough into approximately ½ lb portions
• Form into desired loaf shape
• Place in greased tins
• Let rise for 60-90 minutes at 86 ° F and 75% relative humidity.
• Sprinkle with sesame seeds and bake at 300-320° F for approximately 20 minutes.

TEXAS PAN BREAD (PAN DE CAMPO)

Steps:

• This is from a recipe my grandmother use to make in Texas.
• Preheat oven to 450 degrees.
• Stir together the dry ingredients.
• Blend in the butter using a pastry cutter (you can use your fingers) until the mixture is crumbly.
• Add milk slowly until a soft, not to sticky, ball of dough is formed.
• Turn the dough out on a floured surface and knead gently for about 1 minute.
• Flatten the ball of dough and roll out into about a 1/2 inch thick round.
• Place some butter (about a tablespoon) in a cast iron skillet.
• Place iron skillet in oven just to melt the butter.
• Remove the iron skillet as soon as the butter melts and swirl the butter to coat the bottom of the pan.
• Carefully place the dough into the skillet.
• Bake about 6 minutes, then flip the bread and bake another 6 minutes.
• Variations: Sprinkle cheddar cheese on top of bread after flipping. Spread a mixture of brown sugar and cinnamon on top after flipping.

PAN DE JAMON (HAM BREAD)

Steps:

• In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head".
• Add the butter to the warm milk, the sugar and the salt.
• Pour the milk onto the flour, mix and add the yeast.
• Make a dough and knead for 15 minutes.
• Beat down on a table and put in an oiled bowl and cover with a damp cloth.
• Set aside for an hour.
• Roll out the dough with a rolling pin.
• Coat with butter.
• Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up).
• Roll it up like a swiss roll and brush the"tongue" with some egg to seal it.
• Bake at 350° F for 3/4 of an hour.
• Serve cool.
• Can be kept in fridge for up to 4 days.
• Sprinkle with water and heat up on a low heat before serving.

PAN-SEARED MAHI MAHI WITH GREMOLATA BREAD CRUMBS

Steps:

• Preheat a large saucepan over medium heat for 2 to 3 minutes. Add 2 tablespoons oil, then add panko. Cook and stir until lightly toasted, 2 to 3 minutes. Add garlic and cook until fragrant and panko is golden brown, 1 to 2 minutes.
• Transfer bread crumb mixture to a small bowl and add lemon zest, seafood seasoning, and 1/4 teaspoon salt; mix to combine. Set aside.
• Wipe out the saucepan and pour in remaining oil. Season fish fillets with remaining salt and add to the pan.
• Cook over medium heat until opaque, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Serve fish topped with bread crumb mixture.

PAN TOMACA (SPANISH TOMATO BREAD)

Steps:

• Place tomato in a blender; blend until smooth.
• Toast the bread until browned, 1 to 3 minutes. Rub each slice of toast with garlic; this is easier to do if the peel is left on.
• Top each slice of toast with pureed tomato. Drizzle with olive oil and sprinkle with salt.

SWEET PLANTAIN OMELET WITH FRIED BREAD AND ROASTED RED PEPPER SAUCE: TORTILLA DE MADUROS CON PAN FRITO Y SALSA CRIOLLA

Steps:

• In a medium mixing bowl, sift together the flour, powdered milk, salt, and baking powder. On a flat surface, make a well with the combined dry ingredients. Place the shortening and 1 cup of water in the well. Working your way inward, start to work the shortening and dry ingredients into a dough. When dough is no longer sticky, cover with oiled plastic wrap and let the dough res for 1 hour.
• On flat floured surface, roll out the dough to a circle about 1/2-inch thick. Using a 3-inch cookie cutter, cut round pieces from the dough.
• Heat up about 2 inches of oil at 350 degrees, and then fry the dough for about 1 minute on each side until they puff. Place in a warm oven only until the omelet is ready.
• Whisk the eggs in a small bowl with a sprinkle each of salt and pepper.
• Cut plantains on a bias and fry in very hot oil until golden on both sides, then remove from oil and set aside.
• In a separate pan, saute 2 onions in 1 tablespoon of olive oil for about 2 minutes then add the fried plantains and pour the eggs in. Turn the heat down to low and cook for about 8 minutes or until the top is almost thoroughly cooked. Flip the omelet over and cook for about 6 more minutes. Saute the remaining onion in 3 tablespoons of oil, add the roasted peppers, garlic, and cilantro. Cook until tender then puree and season with salt and pepper, to taste.
• Cut omelet into 4 equal quarters and serve on top of pepper sauce with the fried bread.

PAN DE YUCA (COLOMBIAN CHEESE BREAD)

Steps:

• Using your hands, combine all ingredients in a large bowl.
• Knead until very thick and firm, about 5 minutes.
• Turn out onto a dry surface and divide into 4 pieces.
• Shape each piece into a ball and flatten slightly.
• Divide each disc into six pieces.
• Roll each piece between palms to form a 4 inch long cylinder.
• Repeat with remaining discs.
• Rolls can be covered and refrigerated at this point up to 2 weeks.
• Preheat oven to 550ºF and arrange rolls on baking sheets. (The recipe doesn't say if they are to be greased or not so maybe I'll use parchment paper just in case.).
• Bake until brown and crisp about 6-8 minutes. Serve warm.

PAN DE HORNO (REAL SPANISH BREAD)

Steps:

• Mix the yeast in the warm water let sit in a warm place for 10 minutes.
• Mix the salt with the flour and run through a fine mesh, allowing it to fall into a large bowl.
• Using your fingers, mix in the oil or butter.
• Slowly pour in the raised yeast while working the dough with your hands so as to produce a firm dough.
• Place the dough on a flat surface with some flour sprinkled on it.
• Knead the dough until it becomes firm and elastic.
• 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.
• 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.
• Cut the dough as desired to form bars, loafs or balls and place on greased pans.
• Cut slits in top of bread as desired.
• Let bread raise on pans 30 more minutes or until the tops of the bars begin to flatten.
• 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.
• This recipe comes from a panadero.
• It may not come out exactly right the first time, but with practices the results are incredible.

MEXICAN RUM RAISIN BANANA NUT BREAD/PAN MEXICANO DE RON, PASAS BANANA, Y NUECES

Steps:

• 1. Two hours prior to making the bread open a small box of raisins the kind you pack in the kids lunch boxes, empty into the 1/4 cup of dark rum and let soak for a couple of hours. The longer the better. When ready to make the bread Preheat oven 350 degrees, Butter your loaf pans or spray with Crisco butter flavored baking and cooking spray. About one hour prior to making your bread You should have left your eggs and yogurt out so that it is room temperature. Butter can come out 1/2 hour prior to making your bread. You want it soft but not real soft.
• 2. Cream butter with the sugar until light and fluffy. Use your mixer.
• 3. Add eggs to butter/sugar mixture beat well until all is well incorporated.
• 4. In a another bowl measure the flour, baking soda, cinnamon and the salt. Mix well with a spoon or wisk.
• 5. Next combine the flour mixture into the butter mixture in four increments. Add a little and mix with the mixer then add a little more flour and continue to mix until all the flour mixture is used.
• 6. Now add all of the mashed bananas, mix with the mixer about half a minute, then add the yogurt mix with the mixer about half a minute then add the vanilla, mix again then add the raisins rum and all into the batter and mix well with a spoon. last add the chopped nuts. Mix gently and pour into the loaf pans. Bake one hour and about 15 minutes.

BUTTERY PAN ROLLS (FOR THE BREAD MACHINE)

Steps:

• Reserve 5 T melted butter.
• Put all other ingredients in bread machine according to manufacturer's directions.
• Program dough setting, press start.
• Pour half of remaining butter into 8-inch square baking pan, tilt to coat bottom with butter.
• Drop batter by rounded tablespoonfuls into pan, making 16 rolls.
• Drizzle remaining butter over rolls.
• Cover loosely with plastic wrap and let rise in a warm place until almost doubled, about 30 minutes.
• Preheat oven to 400.
• Uncover rolls and bake 12-15 minutes or until golden (check middle roll for doneness).
• Cool slightly in pan on wire rack.

ONE-PAN PUMPKIN BREAD

Steps:

• Heat oven to 350°. Generously grease bottom only of loaf pan, 9x5x3 inches.
• Stir all ingredients except raisins in pan with fork until moistened; beat vigorously 1 minute. Stir in raisins.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife or metal spatula around sides of loaf to loosen; remove from pan to wire rack. Cool completely before slicing.

FABULOUS BUNDT PAN BANANA BREAD

Steps:

• Preheat oven to 300°.
• Mix all ingredients together in large mixer bowl and blend well, but do not overmix.
• Pour into greased and floured Bundt pan.
• Bake for 60 minutes or until bread tests done.
• Place on wire rack and let stand in pan until almost cool.
• Loosen bread from sides with a knife and invert onto wire rack to cool completely.
• Dust with powdered sugar before serving.