Spanish Breads?

Submitted by Terk on October 19, 2007 - 9:53pm

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? Any background information you can give on recipes would also be appreciated, even if you just suggest a book to look up. Bonus points go to anyone who posts in Spanish. (I could use the practice. :) )

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Submitted by mariana on October 19, 2007 - 11:39pm.

Mas autentico que estos no encontraras por ningun lado!

Aqui tienes mas de veinte recetas de pan tipico espanol, con las fotos de como lucen.

Que tengas suerte con tu presentacion, Terk.

http://www.franciscotejero.com/recetas/indexrecetas.htm

Submitted by ehanner on October 20, 2007 - 6:24am.

Mariana what a find

Mariana, this post is a good example of the value of an Internet community. What a nice contribution.

Eric

Submitted by susanfnp on October 20, 2007 - 10:45am.

Tortas de Aceite from Sevilla

Buenos días, Terk.

[Trying my best in Spanish:]

Aquí (en mi blog) está una receta de tortas de aceite, hechas en Sevilla. No sé si serían llamadas panes, pero las tortas se hacen de la pasta de pan. Es muy fácil hacerlas y el gusto es maravilloso.

[And here's what I was trying to say:]

Here (on my blog) is a recipe for tortas de aceite, olive oil wafers made in Sevilla. I don't know if you would call them bread, but the tortas are made from bread dough. They are very easy to make and taste wonderful.

I adapted the recipe from a cookbook called La Cocina de Mamá: The Great Home Cooking of Spain, by Penelope Casas. I used a food processor to mix the ingredients, but I don't think this part is very authentic :-) so you could mix it by hand.

Mariana, that is a wonderful site!

Susanfnp

http://www.wildyeastblog.com

Submitted by mercedesvarea on October 20, 2007 - 12:00pm.

some nice webs

The only (I think) Spanish bread with protected origin name ("denominación protegida") is PA DE CEA, a bread from GALICIA, where my father comes from. There is a very nice web site explaining how this bread is done:

http://www.pandecea.org/esp/elaboracion/elaboracion.html

In Galicia "rye bread" is also very traditional.

Where I come from, Catalonia, we have two very well-known breads: PA DE PAGÈS and LLONGUET. You can have a look at them:

http://perso.wanadoo.es/serra771/pag.htm

http://perso.wanadoo.es/serra771/llon.htm

Myself I have not tried these recipes.

In the web site of Patrimonio Gastronómico you will find some breads and many pastry specialities from Spain with recipe, although the pictures are not so nice:

http://www.patrimonio-gastronomico.com/panreposteria_c.shtml?idboletin=129&idseccion=457&idarticulo=3333

The website Mariana already said from Francisco Tejero is a very good one. I have a book of him, "Hacer pan es fácil", also with recipes. But his web site is more than enough. My children love his "galletas de Sahagún", not a bread but a cake!

I hope I could help you.

Mercedes

Submitted by Terk on October 23, 2007 - 7:18pm.

Thanks for the great feedback

Thanks for the great feedback everyone! Mariana, that website is simply a wonderful find. The recipes sound great, and the pictures are beautiful. That Pan de Tigre looks very interesting...

Susanfnp, it's nice to meet you; I've been checking out your site for awhile now. I'm envious of your ciabatta. :P

Mercedes, that llonguet looks very good, and uses the same technique for fendu from the Bread Baker's Apprentice. I'm going to try that one, thanks.