While it's not a bread recipe, it's a great way to use up stale bread, especially heels. Very little prep time, very yummy results. Excellent for winter nights. It's a spanish-inspired bread and garlic soup, Sopa de Ajo!

For 4-6 people you will need:

8 cups vegetable or chicken broth

as many whole eggs as you have people

a 1/2 cup of stale, cubed bread (I use cubes about 1.5 inches on a side, including crust)

8 cloves garlic 

1 T paprika (smoked is nice if you can find it)

2 T olive oil

Salt and pepper to taste

Peel and slice the garlic thinly. Heat the olive oil over medium-high heat in a stock pot or Dutch oven until the oil shimmers. Add the garlic and saute, stirring frequently, until the garlic is fragrant, soft and just barely beginning to brown, about 2-3 minutes. Add the paprika and stir until fragrant, about 30 seconds. Add the broth and bring to a boil, stirring occasionally. Once the soup has reached a boil, turn it down to  a gentle simmer. Season with salt and pepper to taste.

Crack the eggs into the simmering broth -- you are going to poach them. Cook until the eggs have reached your desired level of done-ness (I like 'em hard, but that's not traditional -- really, I think poached softly is probably  more traditional). 

Divide the cubed stale bread between the bread bowls. Spoon a poached egg into each bowl, atop the bread cubes. Ladle the broth over the top and serve immediately. 

Makes a delicious, warming, comforting soup, and takes less than 15 minutes to prepare. 

Enjoy!

P.S. Mods, I know it's not strictly bread, but it's made with bread... please feel free to move to a more appropriate forum if one exists. thanks!

I went to Spain and discovered tostas.  It's a mystery to me because it has the qualities of both a quick bread and a yeast bread as well as a biscuit.  Can anyone point my to a recipe?  It's a simple staple in Spain but do you think that I can find it anywhere on the internet?  Any Spanish bakers out there that might be willing to share their recipe?

Thank you!

Hey everybody. This is the same kneading and folding video as before, but with Spanish subtitles for the commentary, thanks to fellow FreshLoafian, Joe Martello. I have an Italian and German version in the works, and am looking for someone to transcribe it in French. If you're interested, I can send you the English version in Word, then you can put the matching French sentences underneath the English. Thanks.

-Mark
http://TheBackHomeBakery.com

• I've been scouring the internet for weeks now, looking for authentic recipes from Spain. I have a presentation coming up for my Spanish class, and wanted to wow my peers with something exciting. Now, while I realize that Spain isn't exactly the yeasted-bread capital of the world, I refuse to believe that generations of culinary achievement have only produced a few questionable recipes of Pan de Muerto (the only recipe my searching turned up.) Does anyone have bread recipes that reflect some of Spain's wonderful culture and cuisine?