The Ultimate Essentials Pantry Guide

When I first started cooking from scratch, I quickly discovered how often I was running out of the same basic staples that appeared in almost every recipe.

From flour and yeast to salt, oil, and spices, these pantry essentials quickly became my kitchen MVPs. They’re affordable, easy to store, and perfect for buying in bulk so I never run out when inspiration strikes.

One of my all-time favorites is the fail-proof Puerto Rican Inspired Pan de Agua (literally “water bread”) from my book Seed to Plate. It’s simple, delicious, and the perfect recipe to put those well-stocked pantry staples to use.

Ready to stock your own kitchen like a pro? Download my FREE Ultimate Essential Pantry Guide and never wonder what you need on hand again!

Pan De Agua Loaves from Wild Bloom Farm Cafe

Pan De Agua (Puerto Rican Water Bread)

Pan de Agua (Puerto Rican Water Bread) is a classic Caribbean bread with a crispy, crackly

crust and a light, airy, fluffy interior—similar to a French baguette but often wider or in loaves

popular for breakfast sandwiches (like with ham and cheese), butter, or coffee. The high

hydration from the water gives it its name and signature texture, and steam during baking helps create that crust.

Ingredients

For the dough:

1 packet (2¼ teaspoons) active dry yeast (or instant/rapid-rise yeast)

1 tablespoon granulated sugar

2 cups warm water (about 100–110°F / 38–43°C; divided if proofing longer)

1 tablespoon salt

5 cups all-purpose flour or bread flour (plus extra for dusting; bread flour gives better chew)

1 teaspoon vegetable oil or olive oil (for greasing)

For the egg wash (traditional for shine and crust):

2 egg whites

1 tablespoon water

For steam in the oven:

1 cup boiling water (placed in a pan on the lower rack)

Instructions

Activate the yeast (proofing): In a large bowl, combine 2 cups warm water, sugar, and yeast. Stir gently and let it sit for 10–20 minutes until foamy and bubbly. (If using instant yeast, you can skip full proofing and mix directly.)

Mix the dough: Add the salt to the yeast mixture, then gradually stir in the flour (start with 4

cups, then add more as needed). Mix until a shaggy dough forms. It will be quite sticky and

hydrated—that's normal for pan de agua.

Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes (or use a stand mixer with dough hook for 6–8 minutes) until smooth and elastic. The dough should be soft but not overly sticky; add flour 1 tablespoon at a time if needed, but keep it hydrated for airy texture.

First rise: Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with a clean towel or plastic wrap. Let rise in a warm spot for 1–2 hours until doubled in size.

Shape the loaves: Punch down the dough gently. Divide into 2–3 equal portions. On a floured surface, shape each into a long loaf (about 12–16 inches long, wider than a standard baguette).Place on a baking sheet dusted with cornmeal or flour. Make 3–4 diagonal slashes on top with a sharp knife (about ½-inch deep) to allow expansion.

Second rise: Cover loosely and let rise again for 30–45 minutes until puffy.

Preheat and prepare steam: Preheat oven to 425–450°F (220–230°C). Place an empty oven-

safe pan on the lower rack. When ready to bake, pour 1 cup boiling water into the lower pan to create steam (careful—steam is hot!).

Egg wash and bake: Whisk egg whites with 1 tablespoon water and brush over the loaves for a glossy, crisp crust. Bake on the middle rack for 30–35 minutes, until deep golden and crusty.

Rotate the sheet halfway through for even browning. (For extra crispiness, some bakers spray

water into the oven or add steam longer.)

Remove from oven and cool on a wire rack. Best enjoyed warm!

Enjoy FREE Ultimate Essential Pantry Guide and

Stay Hungry Besties!

Serena - Wild Bloom Farm Cafe'