Spanish Bread

Name: Spanish Bread (Jala Andalucia)
Yield: Makes 2 x 500 g (1 lb 2 oz) loaves
Cuisine: Spanish
Ingredients: 1 teaspoon salt; 1 tablespoon olive oil; 50 g (2 oz) yeast; 1 kg (2 lb) plain flour; 4 tablespoons warm water; 1 tablespoon caster sugar; 2 tablespoons honey; 1 tablespoon sesame or poppy seeds; 1 tablespoon sesame or poppy seeds; 1 egg white; 2 eggs, beaten; 150 ml (5 fl oz) warm water

Jala Andalucia

Preparation info

Makes
2 x 500 g
loaves

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

Part of our Jewish heritage, Jala is still made much as it was until the Jews left Spain in the fifteenth century. This recipe was given to me by a cook in Córdoba. She makes this sweet bread to use in bread and butter pudding.

Ingredients

4 tablespoons warm water
1 tablespoon caster sugar
50

Europe
Spain
Córdoba
Dessert
Bread
Vegetarian
Mediterranean

Method

Mix the warm water, sugar and yeast and leave for 10 minutes until frothy. Mix the flour and salt. Add the oil, followed by the yeast mixture, the remaining water and the eggs. Mix together and knead the dough until it is smooth and elastic. Cover with a damp cloth and leave in a warm place until doubled in size.

Pre-heat the oven to gas mark 7,