Spanish Bread Food
TOP 10 SPANISH BREADS
Try these Spanish breads for an authentic taste of Spain! From pan con tomate to torrijas to flatbread, you'll want to serve these at every meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Spanish bread in 30 minutes or less!
Nutrition Facts :
PAN DE HORNO (REAL SPANISH BREAD)
The intro to this recipe reads: "Ah yes, I can smell it now... fresh bars of bread from a panadería. Mmm. The texture and flavor is hard to find in the American supermarket. I searched in vain for a recipe for spanish bread. Finally, I begged a kind baker in Spain to reveal his secret to the magical delight. Here is the real recipe, in all its glory. Mind you, it isn't the easiest to make, but oh the rewards. Feel free to share this recipe with your friends, as long as you include my name and web address, so others can contact me with comments. Thanks!" Dean Derhak - [email protected] - http://www.xmission.com/--dderhak/recipes.html There is no yield amount given or times given for baking so don't count on the times given, I just had to put something in. If you have made bread it will make this one easier
Provided by Annacia
Categories Yeast Breads
Time 4h40m
Yield 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 310.1, Fat 5.3, SaturatedFat 0.8, Sodium 391.7, Carbohydrate 56.3, Fiber 2.4, Sugar 0.2, Protein 8.1
SPANISH PEASANT BREAD
Make and share this Spanish Peasant Bread recipe from Food.com.
Provided by Mareesme
Categories Yeast Breads
Time 2h20m
Yield 1-2 loaves
Number Of Ingredients 9
Steps:
- Dissolve yeast in 2/3 C water.
- Combine with salt, sugar, 2C water and 5 C flour. Beat 5 minutes.
- Add enough remaining flour, beating with wooden spoon, until dough is soft. Knead vigorously for 5 minutes.
- Place in a large greased bowl and brush top with melted butter. Cover and allow to rise until double. Punch down.
- Form into 1 large or 2 small oblong rolls. Place on lightly greased baking sheet that has been sprinkled with cornmeal. Brush with egg yolk glaze and sprinkle with poppy seeds or sesame seeds.
- Put bread in cold oven and turn oven temperature to 400 dg. Bake for 45-50 minutes. The bread will rise with the temperature.
Nutrition Facts : Calories 3915.4, Fat 19.3, SaturatedFat 4.7, Cholesterol 377.6, Sodium 7037.4, Carbohydrate 802.5, Fiber 30.5, Sugar 15.7, Protein 112.9
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