Granada Sunbread
History of Granada Sunbread
The Granada Sunbread traces its origins to the sun-kissed region of Andalusia in southern Spain, known for its rich Moorish history and traditions. Historically, bread played a crucial role in Andalusian gastronomy, with each town boasting its unique version of this staple food. Granada Sunbread is distinguished by its bright, golden hue, reminiscent of the vibrant Andalusian sunsets. This sunbread celebrates the fusion of Spanish and Moorish influences, showcasing ingredients like saffron and olive oil, cherished in both culinary cultures.
Ingredients
- All-purpose flour - 500g
- Water - 300ml, lukewarm
- Yeast - 10g, active dry yeast
- Sugar - 1 tablespoon
- Salt - 1 teaspoon
- Saffron - a pinch
- Olive oil - 50ml
- Sesame seeds - for sprinkling
Preparation
Step 1: Activate the Yeast
Begin by combining lukewarm water and sugar in a small bowl. Stir until the sugar dissolves completely. Add the yeast and let the mixture sit for about 5 minutes or until the yeast becomes frothy. This step ensures that the yeast is active and will leaven the dough effectively.
Step 2: Prepare the Saffron Infusion
In a small pan, lightly toast a pinch of saffron to release its flavor. Add a tablespoon of warm water to the saffron and let it infuse for a few minutes. This imparts the bread with its characteristic golden color and a subtle aromatic hint.
Step 3: Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and pour in the yeast mixture, saffron infusion, and olive oil. Mix the ingredients until a dough begins to form. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Step 4: Proof the Dough
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 2 hours, or until it doubles in size. This fermentation process is crucial for developing the flavor and airy texture of the bread.
Cooking Process
Step 5: Shape the Dough
Preheat your oven to 200°C (392°F). Once the dough has doubled in size, punch it down to release any accumulated gas. Transfer the dough to a work surface and shape it into a round loaf. Flatten the loaf slightly to create a disc shape, similar to a sun, and make shallow cuts on the surface to form a decorative sun pattern.
Step 6: Final Rise
Transfer the shaped dough to a baking tray lined with parchment paper. Cover it loosely with a damp cloth and let it rise again for about 30 minutes. Perform a quick cooking timer check to manage time effectively.
Step 7: Bake the Sunbread
Before baking, brush the surface of the dough with a little olive oil and sprinkle sesame seeds generously on top. Place the bread in the preheated oven and bake it for 25-30 minutes or until the crust is golden brown, and the bread sounds hollow when tapped on the bottom.
Serving Suggestions
Granada Sunbread is best enjoyed warm, with a drizzle of olive oil and a sprinkle of salt. It pairs wonderfully with traditional Andalusian dishes like gazpacho, tapas, or as an accompaniment to a hearty stew. The bright flavor and sunny appearance of the bread make it a delightful centerpiece for any meal gathering.
Conclusion
Embrace the rich culinary heritage of Andalusia by making and enjoying the Granada Sunbread. Its aromatic saffron infusion and golden crust bring a taste of the Spanish sun to your table, connecting past traditions with present-day flavors. This humble yet elegant bread offers both visual appeal and a delightful taste, especially when shared amongst friends and family in a spirit of communal eating, much like it has been cherished for generations.