Bollo sevillano
A white bread popular in Seville and western Andalusia, with a thin crust and bregada dough giving it a spongy, compact crumb. It is traditionally scored once lengthwise.
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About this dish
It is a white bread, with thin crust and bregada dough, which results in a spongy but compact crumb. Each unit weighs between 150 and 200 gr, and is about 20 cm long. Traditional scoring consists of a single longitudinal cut. It is a derivative of Castillian candeal bread. It is consumed in the Seville area and across western Andalusia. Bollo is a classic among the breads produced in Alcalá de Guadaíra, a city with a great baking tradition.