Dish

Pan Gallego

Pan Gallego is made with a combination of white flour, yeast, salt, sugar, and water. The dough is kneaded and then left to rise before being shaped into loaves and baked. The bread is best served warm with butter or jam. It can also be used to make sandwiches or as a side dish with soups or stews.

European cuisine› Mediterranean cuisine› Spanish cuisine

Bread

Origins and history

Pan Gallego originated in Galicia, a region in northwestern Spain, and has been a staple in the region for centuries. It is named after the region where it was first made. Today, it is still a popular bread in Spain and can be found in many bakeries and cafes.

Dietary considerations

Suitable for vegetarians. Contains gluten.

Variations

Some bakers may add additional ingredients such as herbs or spices to the dough for added flavor.

Presentation and garnishing

To ensure a crispy crust, brush the loaves with egg wash before baking. Use a sharp knife to score the top of the loaves before baking to allow for even rising. Serve the bread warm with butter or jam. It can also be presented as individual loaves or sliced and garnished with herbs.