Uncle Angel’s Pan Americano

Pan Americano

My late Uncle Angel was a good baker and as far as I know he had no formal training. This further convinced me that when you have a passion for something you can achieve anything. This bread was a real treat for us (so was his old fashioned donuts) and the first time I attempted to replicate it my mom was misty eyed and my Auntie Gloring in Cavite was happy and nostalgic to receive loaves from the first batch that I made.

Because my Uncle did it the old fashioned way (kneaded by hand) and because of the limitations in space provided by his electric oven, he would only make a few loaves at a time. Fortunately for us (my nephew and niece can finish a whole loaf by themselves in a matter of a few HOURS) I am limited only by lack of time and I normally make loaves to last us a week (I wish).

I copied the recipe from the hand-written recipe that my Uncle gave to my mother years ago. His bread always turned out perfectly and we all loved it. The recipe I follow today is based loosely on his (as I had to take into account modern mixing methods) but no matter how delicious and well appreciated my breads are, it will continue to be uniquely Uncle Angel’s pan Americano

My Uncle’s memory will continue to live on in our hearts (and stomach) for as long as I bake his bread.

Uncle Angel’s Pan Americano

Scald: 1 C water
Add: 1 C hot water
1 to 1 1/2 T shortening
1 to 1 1/2 T butter
2 T sugar
2 1/2 tsp salt

In a separate bowl dissolve:
1 cake compressed yeast (or 2 Tbs dry yeast)

In: 1/4 C 85* water (10 minutes)

When milk mixture has cooled to 85* add dissolved yeast.

Add: 6 1/2 C sifted all-purpose flour

Allow the dough to rise once in the bowl (1 to 1 1/2 hours) and once in the bread pan (1 hour or until double in bulk)

Place the loaves in a cold oven. Turn the heat to 400*F. After 15 minutes, reduce heat to 375* and bake 25 minutes longer. If the loaf has shrunk from the sides of the pan, Luto na!