Try these awesome soft Spanish bread or mollete for your breakfast! Originally from a place called Antequera and is a typical breakfast bread in Andalusia, Spain.
The typical way to eat it in Andalusia is have it cut into halves, toast it, drizzle some good extra virgin olive oil and place some sliced good tomato on top. Finish it off some some salt. In some place it's served with pureed tomato instead of sliced ones. Either way, it's delicious!
Watch how to make mollete bread in the video below:
Rectification: use 2 ¼ tsp dry yeast (7 gr), not 4 tsp as mentioned in the video.
- ⅔ cup warm water plus 3 tbsp more (200 ml)
- 1 tbsp granulated sugar
- 2 ¼ tsp dry yeast (7 gr)
- 2 cup bread flour (250 gr)
- ¾ cup whole-wheat flour (100 gr)
- 1 tsp salt
- 1 ½ tbsp wheat-bran , optional
- 1 tbsp powdered milk
- 2 tbsp extra virgin olive oil (30 ml)
- Dissolve sugar in warm water, mix in dry yeast and leave to activate (gets foamy) for more or less 5 minutes
- In a mixing bowl, add the rest of the ingredients except the yeast mixture and oil. Mix well
- While using low speed with your mixer, pour in yeast mixture and oil. Let it come together, increase speed and knead for 10 minutes
- Form dough into a ball and place in a greased bowl and coat dough well with oil. Leave to rise until it doubles in size, in a warm place
- Take out dough and roll into a log, more or less. Roughly divide dough into 5 pieces. Form them into balls
- Roll each of the balls into oval shaped disks with more or less 2cm thickness. Place them on a floured baking sheet, on a baking tray. Cover baking tray tightly with greased cling wrap. Leave to rise until double in size
- Have the oven preheated at 340ºF (170ºC). Pour some boiling water in a baking tray and place it on the oven's bottom surface. This will create steam that helps the mollete to rise beautifully when baking. Put in baking tray with mollete in the oven and bake for 25 minutes or until golden brown and fully cooked. *oven temperature varies so adjust accordingly
- When they're done, cool them on a wire rack. Slice them into halves, toast and eat with whatever toppings or spreads that you desire