The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spanish Breads?

Terk's picture

Spanish Breads?

  • 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. :) )

mariana's picture


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

Que tengas suerte con tu presentacion, Terk.

ehanner's picture

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


susanfnp's picture

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!


Abracaboom's picture

Here's a link to a page with a video on how to make good pa de pagès. If you know how to make rustic bread with preferment ( you can follow along even if you don't know the lingo. The only difference I can tell is that first you mix only the flour and the water, you let the mix sit for 40 minutes, and then you add your preferment, your salt and your yeast.

tanyclogwyn's picture

Its perhaps a bit late in the day to suggest additional recipes, but PC's recipes in Foods and Wines of Spain (US pb 1982, UK 1985) (which may be different to 'The Great Home Cooking of Spain and not pub in UK I think) are thought provoking: long preferments without yeast (which is added later), the use of cornmeal mush, rye flour and barley flour. 

The latter two are clearly solid loaves - none of your light stuff!  She also makes sensible and informed comments on adjusting to different flour styles in US for Spanish recipes, and vice versa.

I'll try one when I have a three day run-in - and for those in Europe the quantites are all in cups.