Recipe: Pan de Agua - Dearest Elma: I checked my Puerto Rican cookbooks

& to my surprise the recipe for PAN DE AGUA was not included. But I did a search in the Internet under Puerto Rico & recipes (in Spanish) & here is the recipe. I am certainly not sure of its accuracy but I hope that it will help you. I hope your dear pap is feeling better. Give him my regards & best wishes for improved health.

PAN DE AGUA (from Puerto Rico)
(my translation)

4 1/2 cups of flour (the recipe say that it must be the flour usually used for bread.) I think it is white all purpose flour.
1 1/2 cups water
1 tb dry yeast (fresh one)
1 tsp salt

Dissolve the yeast in warm water (80 F). Let it rest for 25 minutes until it is foaming (espumosa); mix with the flour. Knead it for 10 minutes until the dough is somewhat elastic (not too humid nor too dry). Let the dough rest for 1 hour & 45 minutes. Then work the dough punching it down with your fingers. Let it rest for 45 more minutes.

Form the breads (hogazas) & cut then in the top. Bake at 450-475 F for 20 minutes or until they have a golden color. For a crunchy skin of the bread, put some water in the oven (in a high temperature resistant container) while baking the bread.

Gladys/PR