Mallorcan Bread – Pan Moreno

Sift two-thirds of the flour into a large enough bowl and make an indentation. Crumble the yeast into it. Sprinkle the sugar over it, add 200 ml of water while stirring and let the yeast dissolve in it. Place the baking bowl in a warm place with the lid closed for 20 minutes until the yeast starts to foam.

Heat the remaining water with the lard in a small saucepan. Add the sourdough to the flour form and stir everything together from the center. gradually add the water with the lard and the remaining flour. Prepare everything into a dough and knead it extensively for 5 min.

Leave the dough in a warm place with the lid closed for 30 minutes. Then knead the dough, divide it in half and shape it into 2 round loaves.

Grease two baking sheets. Sprinkle the loaves with flour and place them on the baking sheets, press them slightly flat and let them rise repeatedly for 20 minutes.

Preheat the oven to 225 degrees (gas: level 4). Place a dessert dish with hot water on the bottom of the oven. Bake the breads one after the other in the middle of the oven for 50 minutes.

Cool on a wire rack.

Pa Amb Oli (bread with oil, pronounced pamboli)

The Mallorcan bread, sliced, lightly toasted, rubbed with a clove of sliced garlic and drizzled with extra virgin olive oil, is always served at the beginning of the meal, both in restaurants and at private parties. Often on top of it are still tomato

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