Mollete Bread

How to make Mollete Bread.

Mollete bread has its roots in the Spanish cuisine, from the Andalusian region of Southern Spain to be more specific. This toasted bread dish has been part of this region for some time, though there is no documented evidence to the exact time of its origin.
Eaten at breakfast, the mollete recipe is part of almost every Andalusian household. Being so delicious, this toasted bread is decorated with different toppings that range from savoury to sweet.

Ingredients: Makes 8.
500g Strong Bread Flour.
1 Tablespoon of Fast Action Yeast.
1 Teaspoon of Salt.
1 Teaspoon of White Sugar.
325ml of Warm Water.
1 Tablespoon of Olive Oil. (optional).

At least 6 hours before baking…
Stir the yeast and sugar into a jug of 325ml warm water.
Leave to stand for at least 10 minutes.
Place the flour and salt in a large bowl.
Then add the yeast mixture and if using, olive oil.
Stir thoroughly to blend all the ingredients, into a dough.
Now cover and leave in a warm place for 4-5 hours.
The dough should have double in size
After this time, flour a work surface.
Scoop the dough out onto the surface and knead for a few minutes.
Now cut the dough into 8 pieces and shape into required rolls.
Place on a baking trays covered with baking paper, leave space between the bread rolls.
Now leave for one hour.
Heat the oven to 200c/ Gas 6.
After the hour has finished, place the tray into the oven.
Cook for 10- 12 mins approx, until golden.

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