Mollete of Antequera
An Andalusian bread with a white, floured crust and soft, easily crumbling crumb, made from hydrated, lightly kneaded dough and slow-baked. Served with olive oil, tomato, jamón serrano, or manteca colorá.
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About this dish
There are a multitude of breads under the same name "mollete" in Andalusia, Extremadura and America. But the mollete de Antequera is characterized by a white and floured crust, and a soft crumb that easily crumbles, the result of a hydrated and lightly kneaded dough and a slow baking. The mollete de Antequera is one of the typical breads of Andalusia, the main feature of the Andalusian breakfast and is served either with olive oil, tomato, and jamón serrano or with manteca colorá.