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Throughout its history (and especially during the Franco regime), rye, barley, buckwheat, or whole wheat breads were considered "food for the poor". Bread is an ingredient in a wide variety of Spanish recipes, such as ajoblanco, preñaos, migas, pa amb tomàquet, salmorejo, and torrijas.
Galician bread (pan galego in Galician, pan gallego in Spanish) is the bread that is traditionally produced in the autonomous community of Galicia, in northern Spain, recognized as a Protected Geographical Indication (PGI) since December 20, 2019. [1]
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In Latin, panis tenellus means 'tender bread', also called panis tenellus ('delicate bread'), and referred to bread with a white and very spongy crumb, achieved through a short baking. [ 6 ] [ 7 ] It is a cognate of " molleta ", a torta de pan made with harina de flor , originally from Old Castile , sometimes kneaded with milk, and also used to ...
Córdoba telera Telera. In Spain, telera is a bread from the area of Córdoba (in Andalusia).Includes ~W130 wheat flour, sourdough, water, salt and yeast. [1] Its peculiar shape, which resembles a montera (the traditional hat of a torero), [2] is the result of the deep marks (greña) that are made, generally two, and diagonally along the piece.
Mass-produced sliced white bread brands such as Wonderloaf and Mother's Pride have been criticized on grounds of poor nutritional value and taste of the loaves produced. [16] In Spain, the traditional bread is in a long loaf, similar to the French baguette but wider. One can buy it freshly made every morning in the traditional bakeries, where ...
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The ensaïmada is a pastry product from Mallorca, Balearic Islands, Spain, commonly found in southwestern Europe, Latin America and the Philippines. The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard (called saïm in Catalan) which gives the pastry its name. The handmade ...