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Mollete Antequerano

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Mollete Antequerano

Mollete Antequerano is a cherished staple from the town of Antequera, nestled in southern Spain. This rustic bread finds its place in daily meals, where its presence is so familiar that recipes are rarely written down. Spanish families craft these breads with a sense of intuition, serving them with a variety of toppings or simply enjoying them plain.

The mollete is all about its tender crumb and subtly crisp crust, a balance achieved with simple ingredients: flour, yeast, and olive oil. Baked to a soft finish, they are perfect for morning tostadas or as a companion to hearty soups. The flavor is understated, allowing the toppings or accompaniments to shine, yet it stands robustly on its own.

Ingredients

  • 500 gall-purpose flour
  • 300 mlwarm water
  • 7 ginstant yeast
  • 2 tbspextra virgin olive oil
  • 10 gfine sea salt

Method

  1. In a large mixing bowl, combine 500 g of all-purpose flour, 7 g of instant yeast, and 10 g of fine sea salt. Create a well in the center and pour in 300 ml of warm water and 2 tbsp of extra virgin olive oil. Use your hands or a wooden spoon to mix the ingredients until a shaggy dough forms.
  2. Transfer the dough onto a lightly floured surface. Knead it by pushing it away with the heel of your hand, then folding it back over itself. Continue kneading for about 10 minutes until the dough becomes smooth and elastic. You should feel it become more pliable and less sticky as you work.
  3. Place the dough back into the bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area until it has doubled in size. This should take about an hour, but look for the dough to be noticeably larger and puffed up.
  4. Once risen, gently punch down the dough to release some of the gas. Turn it out onto a floured surface and divide it into equal portions, shaping each into a round loaf. Handle the dough lightly to maintain the air inside, which will help achieve a light, open crumb.
  5. Preheat your oven to 220°C (428°F). Place the shaped loaves on a baking sheet lined with parchment paper. Let them rest for about 15 minutes to allow a final rise.
  6. Bake the loaves in the preheated oven for about 15-20 minutes, or until the crust is a deep golden brown and the base sounds hollow when tapped. This indicates that the bread is fully cooked and has developed a nice crust.
  7. Remove the loaves from the oven and transfer them to a wire rack to cool. Allow them to cool completely so the crumb can set properly. Once cooled, slice and serve the Mollete Antequerano with a drizzle of olive oil, a spread of fresh tomato, or any preferred filling.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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