Having the Candeal bread recipe is one of those treasures that one can come to appreciate more when there is time to dedicate to cooking. You never know when you are going to need it. Bread in Spain is almost a symbol, an eternal accompaniment for lunch and dinner and the undisputed protagonist of the most traditional breakfasts.
Today we will learn how to prepare Candeal bread, also called bregao, sobao or even macerated bread. It is one of the most common breads in the bakeries of Castile, typical of provinces such as Valladolid or Madrid. However, it can also be found in communities such as Andalusia or Extremadura. Candeal bread is characterized by a dense white crumb and a thin crust. The surface is usually decorated with geometric shapes and small holes. Its taste is mild, perfect for dipping in sauces and to go with some wine. In addition, during the Holy Week it is perfect for making traditional torrijas. Do you dare to prepare this Candeal bread recipe?
1. In a bowl start by pouring the wheat flour and salt.
2. Pour the water at room temperature into the bowl.
3. After this, add the yeast and stir so that all the ingredients are well combined.
4. The dough must be compact so that you can work it with your own hands.
5. Pour the dough for the bread recipe on a smooth, clean surface. After five minutes of kneading it will be elastic, which is our goal.
6. After that, make a ball with the bread dough and let it rest in a bowl (it can be the same one as in the beginning) covered with a cloth. For the dough to ferment the environment must be warm, leaving the dough covered for at least 20-25 minutes.
7. Then put the dough back on a smooth and clean surface, although it is best to spread some flour first so that it does not stick. Spread it a little with the help of a rolling pin, folding it over itself while you roll it out again, doing this about six or seven times.
8. On the same counter or smooth surface, cover the dough with a cloth and leave it to rest for another 20 minutes, also in a warm environment.
9. Roll the dough again until it becomes a compact ball, without any folds. Using the rolling pin again, roll out the dough into a circle about five centimetres thick.
10. Place the dough from the bread recipe on a baking tray with baking paper. With a knife make some cuts in a shape similar to the tick-tack-toe game on the bread. Prick with a toothpick to make the holes. This will be the third time you let the bread rest covered, this time for an hour.
11. It is the moment to introduce the recipe of Candeal bread in the oven previously heated to a temperature of 200ºC with heat on both sides. Leave it for about 40 minutes, always being careful because depending on the power of the oven it can take more or less time.
12. Place it on another surface to cool it and enjoy it as you like.
Candeal bread is made mainly in Valladolid, where it has a long tradition that dates back to the 9th century. So much so, that when Carlos I retired to the Monastery of Yuste in Cáceres, he asked to be sent Candeal bread from Valladolid. In addition, the most expert bakers received economic aid from the crown during the 16th century.
