Bread,  Recipes

Molletes: the famous Spanish breakfast bread

Hola holaaaaaaaaa!

How are you feeling today? There is a Bank Holiday round the corner and a long weekend awaiting us. Three days of home cooking are an absolute gift. Doesn’t it sounds exciting to you? I have already planned some meals and I can say that I will cook a Fish and Seafood Paella. It is definitively on my list so do not miss out my socials over the next couple of days.

However, what I really like to do when I have time is bread baking-in batches, to be precise. You know I am all for it because there is no Spanish meal without its piece of bread. In fact, when I moved to Oxford I was shocked to realize an almost total absence of bread at the moment of eating. This is impossible to imagine in Spain, where every restaurant always serves you small baskets totally free of charge. Since the moment I learnt to make my own I am returning to my old habit. And I am very happy for it.

If you have not seen it yet, please have a look to the bread recipes section. There will be more recipes like the one you are currently reading. Molletes (pronounced mo-yeh-tes) are in every single corner of southern Spain. They are special because of its fluffy texture and oval shape. Although they can be eaten at any time, people love it for breakfast: toasted, with tomato, EVOO and a slice of jamon or with the famous spreadable known as manteca colora (during the winter days). Now pair this with a good coffee. Don’t you think it is the best way to kick off a day?

Original recipe from La Cocina Andaluza

INGREDIENTS

  • Strong white flour (600 g)
  • Water (250 ml)
  • Milk (60 ml)
  • Olive oil (50 ml)
  • Dried yeast (7 g)
  • Salt

DIRECTIONS FOR COOKING

  1. In a bowl, mix the flour and the yeast. Then, open a whole in the centre and add the remaining ingredients. Mix well until you form a consistent dough. Add more water if seems a bit stiff.

2. Once you can de-stick the dough off the bowl, tip it on a lightly floured surface and knead until you achieve a elastic, satin texture. Place it in another bowl with olive oil in the base, cover with a clean cloth and raise it for 1h 30 mins. The dough will have doubled the size afterwards.

3. Punch the air out and tip the dough again on a lightly floured surface. Cut small portions and shape the buns using either your hands or a rolling pin. Line them in a baking tray and raise for an additional 45-60 minutes.

4. Bake at 200 Celsius for 20 minutes. Cover with kitchen foil for the last five minutes to avoid burning. Finally, let them cool and sprinkle some flour over.

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