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Learn how to make bread without oven (ESP/ENG) by mairene1

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hive-120586 · @mairene1 · (edited)
$0.29
Learn how to make bread without oven (ESP/ENG)
<center>![Maquillaje (1).jpg](https://images.hive.blog/DQmd4HvfdV5avHSVDVuzx4NPUoeWCpeCrVdcE4MXDbrPTMW/Maquillaje%20(1).jpg)</center>
<center>(Imagen diseñada por mi en canva)</center>

>Image designed by me with canva


<div class=text-justify>
<p>Hello friends! I'm back with a delicious recipe. Have you ever wanted to eat a delicious homemade bread but you don't have an oven or don't feel like turning it on? I have the solution for you because right now I'll show you how my mom prepares some bread buns using a frying pan.

>¡Hola amigos! Ya estoy de vuelta con una receta deliciosa. ¿Algunas vez han querido comer un exquisito pan casero pero no tienen horno o no tienen ganas de encenderlo? les tengo la solución pues ahora mismo les enseñaré como mi mamá prepara unos panecillos usando la sartén.</p></div>


<center>![Maquillaje (2).jpg](https://images.hive.blog/DQmVQ4YRqNTWkqLeGocoqNhWJUzi3HVHP5rHrvLdGVfuoF6/Maquillaje%20(2).jpg)</center>


<center><h1>Ingredients</h1></center>

<center><h3>Ingredientes</h3></center>

<center>![WhatsApp Image 2021-12-05 at 2.11.16 PM (1).jpeg](https://images.hive.blog/DQmSk5rHnFcLHapK84MKwmAUney8j6QFgk9uo3k4E2MqSxT/WhatsApp%20Image%202021-12-05%20at%202.11.16%20PM%20(1).jpeg)</center>

|Español / English
| --------|
|500 grams of baker's wheat flour|500 gramos de harina de trigo panadero|
| 3 tablespoons oil| 3 cucharadas de aceite
|a teaspoon of salt|una cucharadita de sal|
|3 tablespoons sugar|3 cucharadas de azúcar|
|One tablespoon of dry yeast|Una cucharada de levadura seca|
|half a cup or 125 milliliters of water or warm milk|media taza o 125 mililitros de agua o leche tibia|
|One tablespoon of sugar for the yeast|Una cucharada de azúcar para la levadura|


<div class=text-justify>
<p>First we must activate the yeast, so in a bowl put the warm water together with the yeast and a little sugar.</p></div>

>En primer lugar debemos activar la levadura, así que en un bowl debes poner el agua tibia junto con la levadura y un poco de azúcar.<

<center>![WhatsApp Image 2021-12-08 at 23.48.30.jpeg](https://images.hive.blog/DQmdxbTqZdMJcxywQVvVCACGpvAQkke7gfUNT5E6bXUAVM3/WhatsApp%20Image%202021-12-08%20at%2023.48.30.jpeg)</center>

<div class=text-justify>
<p>The yeast is activated by heat and feeds on the sugar, so after stirring for a few seconds, cover the mixture with a cloth and set aside in a warm place or at room temperature if you live in a warm area like mine, but it's important to cover the mixture so that no light enters.</p></div>

>La levadura se activa con el calor y se alimenta del azúcar, así que después de revolver por unos cuantos segundos, debemos cubrir la mezcla con un paño y reservar en un lugar cálido o a temperatura ambiente si vives en una zona cálida como la mía, pero es importante cubrir la mezcla para que no entre nada de luz. 

<center>![WhatsApp Image 2021-12-08 at 23.48.30 (1).jpeg](https://images.hive.blog/DQmaxxUVDUbQ3NFDjfsy3Hm4nPgxCnwiLKWz742UumiiNV9/WhatsApp%20Image%202021-12-08%20at%2023.48.30%20(1).jpeg)</center>

<div class=text-justify>
<p>If you live in a warm area, your yeast will be active in just five minutes and you will know it's active because it will look like foam and increase in volume.
</p></div>

>Si vives en una zona cálida, tu levadura estará activa en solo cinco minutos y sabrás que lo está porque lucirá como espuma y aumentará su volumen.

<center>![WhatsApp Image 2021-12-08 at 23.48.29.jpeg](https://images.hive.blog/DQmeY7Bqh918NKygLkLxAuFBzPPjWyQiee8cMyC3LBKHukf/WhatsApp%20Image%202021-12-08%20at%2023.48.29.jpeg)</center>


<div class=text-justify>
<p>Now it's time to prepare the dough for the bread. In a bowl put the flour, sugar, salt and stir to unify the ingredients, then make a hole in the middle to create a kind of volcano and right in the middle add the oil and yeast (previously activated).</p></div>

>Ahora llegó el momento de preparar la masa para el pan. En un bowl debes poner el harina, el azúcar, la sal y debes revolver para unificar los ingredientes, porteriormente haz un hueco en el medio para crear una especie de volcán y justo en el medio añade el aceite y la levadura (previamente activada)

<center>![WhatsApp Image 2021-12-08 at 23.48.29 (3).jpeg](https://images.hive.blog/DQmStRJvrqMpKmjwEYzbdg4CKp1x7aUb3hQwAqLxWUENhAH/WhatsApp%20Image%202021-12-08%20at%2023.48.29%20(3).jpeg)</center>

<div class=text-justify>
<p>Mix the ingredients with the help of a spoon until they are unified and then when you can no longer use the spoon, use your hands to knead.</p></div>

>Mezcla los ingredientes con la ayuda de una cuchara hasta que estén unificados y posteriormente cuando ya no puedas seguir usando la cuchara, utiliza tus manos para amasar.

<center>![WhatsApp Image 2021-12-05 at 2.11.16 PM.jpeg](https://images.hive.blog/DQmTECgUZ4pobdui7gcFf4aMc3C4yicqEpnZC5sfgq8XiaW/WhatsApp%20Image%202021-12-05%20at%202.11.16%20PM.jpeg)</center>

<center>![WhatsApp Image 2021-12-05 at 2.11.16 PM (2).jpeg](https://images.hive.blog/DQmVEhPnVYUEP5dddcXZ1FFYnYme9QneSoE4J6UddvCFUar/WhatsApp%20Image%202021-12-05%20at%202.11.16%20PM%20(2).jpeg)</center>

<div class=text-justify>
<p>Then you must transfer the dough to a worktop or work table and knead it and even beat it to activate the gluten in the flour. The kneading can last from twenty to thirty minutes, you will know that you should stop when the dough has a smooth consistency and no longer sticks to your fingers. At that moment you should put it back in the Bowl, cover it with a cloth and place it in a dark and warm place until it rises.</p></div>

>Luego debes pasar la masa a una encimera o mesa de trabajo y amasarla e incuso golpearla para activar el gluten de la harina. El amasado puede durar de veinte a treinta minutos, sabrás que debes detenerte cuando la masa tenga una consistencia suave y ya no se pegue a los dedos. En ese momento debes volver a ponerla en el Bowl, cubrirla con un paño y colocarla en un lugar oscuro y cálido hasta que leve. 

<div class=text-justify>
<p>The rising of the dough will depend on the climate of the place where you live, the warmer it's, the faster it will rise. In our case it was ready in only half an hour, you will know because the dough will double its volume.</p></div>

>El levado de la masa dependerá del clima del lugar donde vivas, mientras más cálido sea, más rápido levará. En nuestro caso estuvo lista en tan solo media hora, lo sabrás porque la masa duplicará su volumen.

<center>![WhatsApp Image 2021-12-05 at 2.11.16 PM (3).jpeg](https://images.hive.blog/DQmbWscECcJGyaG5sDkB1uw3rsq5sUeXKb97TyZkHbquv2e/WhatsApp%20Image%202021-12-05%20at%202.11.16%20PM%20(3).jpeg)</center>

<div class=text-justify>
<p>Now we must put the dough back on the work surface to knead it again with the intention of degassing it, that is, to remove all the air it has after rising.</p></div>

>Ahora debemos volver a poner la masa en la superficie de trabajo para volver a amasarla con la intención de desgasificarla, es decir, retirarle todo el aire que tiene luego del levado.

<center>![WhatsApp Image 2021-12-05 at 2.11.16 PM (4).jpeg](https://images.hive.blog/DQmYwonK3NVamA1v36wHKh69TsMHAjRQDPnL2MuURPE3813/WhatsApp%20Image%202021-12-05%20at%202.11.16%20PM%20(4).jpeg)</center>

<div class=text-justify>
<p>Put a little flour on the work surface before kneading so that the dough doesn't stick to your hands (just a little flour).</p></div>

>Ponemos un poco de harina en la superficie de trabajo antes de amasar para que la masa no se nos pegue a las manos (solo un poco de harina)

<center>![WhatsApp Image 2021-12-05 at 2.11.17 PM.jpeg](https://images.hive.blog/DQmTxp9gQcz3xb99Gw7rS5NLy7TYBTfHmrXH9GxwRhXMpsV/WhatsApp%20Image%202021-12-05%20at%202.11.17%20PM.jpeg)</center>


<div class=text-justify>
<p>Once the dough has been degassed, take a knife and make marks approximately every 2 or 3 cm (each section will be a loaf).</p></div>

>Una vez que la masa ya está desgasificada, toma un cuchillo y haz unas marcas cada 2 o 3 cm aproximadamente (cada sección será un pan)

<center>![WhatsApp Image 2021-12-05 at 2.09.16 PM (2).jpeg](https://images.hive.blog/DQmaZ7SG7FasZBDGsiswAt5XjJdSVFi8kiRmd9jdHM3K6qw/WhatsApp%20Image%202021-12-05%20at%202.09.16%20PM%20(2).jpeg)</center>

<div class=text-justify>
<p>Then cut following the marks, and make a ball with each section of dough, then flatten them and place them on a tray or plate, when you finish cover all the loaves with a cloth and let them rest until they double in size, in our case this process only took twenty minutes, in your case it may take more or less, depending on the room temperature.</p></div>

>Luego corta siguiendo las marcas, y haz una bola con cada sección de masa, posteriormente aplastálas y colócalas sobre una bandeja o plato, cuando termines cubre todos los panes con un paño y déjalos reposar hasta que dupliquen su tamaño, en nuestro caso este proceso solo duró veinte minutos, en tu caso puede durar más o menos, dependiendo de la temperatura ambiente. 

<center>![WhatsApp Image 2021-12-05 at 2.09.16 PM (3).jpeg](https://images.hive.blog/DQmU5TLK9isTcGujWSqPvwdhrEDpUGz2NJK558oKJLsidzo/WhatsApp%20Image%202021-12-05%20at%202.09.16%20PM%20(3).jpeg)</center>

<div class=text-justify>
<p>When the breads have doubled their size, it's time to cook them, for this we must heat a frying pan over medium heat and when it's hot we must lower the temperature, place our breads and cook over medium heat.</p></div>

>Cuando los panes hayan duplicado su tamaño, llegó el momento de cocinarlos, para esto debemos poner a calentar una sartén a fuego medio y cuando ya esté caliente debemos bajar la temperatura, ubicar nuestros panes y cocinar a fuego medio. 

<center>![WhatsApp Image 2021-12-05 at 2.09.16 PM (4).jpeg](https://images.hive.blog/DQmV9vLMdHnogrCA5wnwx61fdPZ9HJ8ZLSFeRU4foaZqpxC/WhatsApp%20Image%202021-12-05%20at%202.09.16%20PM%20(4).jpeg)</center>

<div class=text-justify>
<p>It's important to cover the pan with a lid so that the heat is evenly distributed as if it were an oven. Then we must turn the breads over and cook on the other side.</p></div>

>Es importante cubrir la sartén con una tapa para que el calor se distribuya uniformemente como si se tratase de un horno. Luego debemos voltear los panes y cocinar por el otro lado.

<center>![WhatsApp Image 2021-12-05 at 2.09.17 PM.jpeg](https://images.hive.blog/DQmZsXSW73oywJmu9uBcZysFKYNGqtR4orKrd3sybgfisQZ/WhatsApp%20Image%202021-12-05%20at%202.09.17%20PM.jpeg)</center>

<div class=text-justify>
<p>And that's it, each bread has a very soft consistency, look how it looks on the inside! look at the crumb, it has nothing to envy to bread baked in the oven.</p></div>

>¡Y listo!, cada pan tiene una consistencia muy suave, ¡miren como queda por dentro! observen la miga, no tiene nada que envidiarle a unos panes cocinados en el horno. 

<center>![WhatsApp Image 2021-12-05 at 2.09.18 PM.jpeg](https://images.hive.blog/DQmboHD2h2NwfuMR4rjpFsUYrumjmMNgtCTTyFJqxJcEcNR/WhatsApp%20Image%202021-12-05%20at%202.09.18%20PM.jpeg)
</center>

<div class=text-justify>
<p>With the quantities I gave you in this recipe you will be able to prepare 14 loaves, although they can be more or less, depending on the size of each one of them.</p></div>

>Con las cantidades que te di en esta receta podrás preparar 14 panes, aunque podrán salir más o menos, eso dependerá del tamaño de cada uno de ellos.

<center>![WhatsApp Image 2021-12-05 at 2.09.17 PM (2).jpeg](https://images.hive.blog/DQmPZrpZnRLGFf8RPgQiuXiioQNhnsNuQme5vajERmaTT1W/WhatsApp%20Image%202021-12-05%20at%202.09.17%20PM%20(2).jpeg)</center>

<center>![Maquillaje (2).jpg](https://images.hive.blog/DQmVQ4YRqNTWkqLeGocoqNhWJUzi3HVHP5rHrvLdGVfuoF6/Maquillaje%20(2).jpg)</center>


<div class=text-justify>
<p>And well friends, this has been all for today, I hope you liked my mom's recipe and that you are encouraged to prepare it. Thank you very much for all your attention, see you in the next post.</p></div>

> Y bien amigos, esto ha sido todo por hoy, espero que les haya gustado la receta de mi mamá y que se animen a prepararla. Muchas gracias por toda su atención, nos vemos en el siguiente post. 

<center>![¡Gracias por leer y comentar! (2).jpg](https://images.hive.blog/DQmTKcGyVBAmLAKUeEwfLPyXDA8x2nFKaf4yWsXMGdqHrVi/%C2%A1Gracias%20por%20leer%20y%20comentar!%20(2).jpg)</center>

<div class=text-justify>
<p>All photos used in this post belong to me and were taken with my LGK4Lite cell phone.</p></div>

>Todas las fotos usadas en este post me pertenecen y fueron tomadas con mi teléfono celular LGK4Lite.
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vote details (14)
@annafenix ·
$0.02
Gracias mi querida amiga por compartirla.
Siempre he querido una receta de pan sin hornear. En esta época donde tenemos tantos problemas para conseguir gas, usar el horno es casi un lujo.
La voy a hacer y te cuento. 
¡¡Un abrazote!!
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vote details (1)
@mairene1 · 
Sí, precisamente por eso no usamos el horno, es casi un lujo en estos momentos, pero bueno, ahora no hay excusa para darnos un buen gusto, me alegra que te haya gustado la receta. Sí, prepárala y luego súbela en un post para ver como te queda, de seguro riquísima. Puedes hacerlos dulces o salados (para rellenar)
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@annafenix ·
$0.02
Es triste que en estas fechas estemos así pero como dices no hay excusa, de alguna manera disfrutaremos de nuestros ricos platos navideños. Aquí las hallacas se están preparando en leña, y hasta quedan más sabrosas. Cuando prepare los pancitos te aviso amiga. ¡¡Un abrazo!!
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@estebanuto ·
$0.02
que rico se ve, me encanta el pan recién hecho
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vote details (1)
@mairene1 · 
Sí, la verdad es que es divino y sobre todo con un poquito de mantequilla
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@gislandpoetic ·
$0.02
Que rico, de verdad. Una receta que vale la pena poner en práctica. Muchas gracias por compartir. Saludos.
👍  
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vote details (1)
@mairene1 · 
Muchas gracias a ti por leer y comentar, me alegra que te haya gustado.
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@librepensadora ·
$0.03
Hola, amiga @mairene1

Me encantó esa receta, pues no tengo horno.

Lo único que no me agrada mucho es tener que amasar por tanto tiempo jeje

Un abrazo
👍  
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vote details (1)
@mairene1 · 
Sí, eso es lo único malo jeje pero de verdad que el resultado es buenísimo, muchas gracias por comentar.
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@mehmetfix ·
$0.02
A recipe worth trying. I love baking bread, but I don't want to eat it. But if it's crunchy bread, I'll definitely eat it. 😋
I don't have an oven so I will definitely try baking bread this way.
Meanwhile, here we turn the pan upside down and toast thin breads. We call it lavash bread. Maybe you should try it this way too. Delicious wraps can be made with these breads. 😀
👍  
properties (23)
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vote details (1)
@mairene1 · 
Wow! I would definitely like to try those Lavash, I will look for the recipe. I made some wraps the other day (I have the recipe on my profile) but that time I bought the pita bread.
properties (22)
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@nina81 · 
Me gusto tu receta, gracias por compartir, saludos.
properties (22)
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@mairene1 · 
Gracias a ti por leer y comentar.
properties (22)
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