Bollo () is a typical and very popular bread in

Seville Seville (; es, Sevilla, ) is the capital and largest city of the Spanish autonomous community of Andalusia and the province of Seville. It is situated on the lower reaches of the River Guadalquivir, in the southwest of the Iberian Peninsula ...

, in the south of Spain. It contains flour, water, sourdough, salt and little yeast. It is a white bread, thin crust and ''bregada'' dough, which results in a spongy but very compact crumb. Each unit weighs between 150 and 200 gr, is about 20 cm long and the traditional scoring consists of a single longitudinal cut. It is a derivative of the Castillian candeal bread. It is consumed in the

area and practically all of western Andalusia. The ''bollo'' is a classic among the breads produced in

Alcalá de Guadaíra Alcalá de Guadaíra () is a town located approximately 17 km southeast of Seville, Spain; in recent years the expansion of Seville has meant that Alcalá has become a suburb of that city. Alcalá used to be known as ''Alcalá de los Panadero ...

, a city with a great baking tradition. The ''candeal'', ''bregada'' or ''sobada'' dough is a traditional bread dough from Spain. Their names refer to the process (''sobar'' or ''bregar'' ''la masa'', "to knead strongly the dough") that is made with the help of a machine with two cylinders called ''sobadora'' or ''bregadora''. By means of this technique, a harder, malleable and homogeneous mass is left, and with a low percentage of water. The fermentation process is short so that the crumb remains tight. Two variants of the ''bollo'' are the ''telera'', whose central part is higher, and the ''albarda'', which is basically a ''bollo'' without peaks. ''Bollo'' and ''picos'' is a combination that accompanies most dishes in the Andalusian cuisine. It is also the typical bread with which '' montaditos'' are prepared, and can be found in the traditional

Andalusian breakfast Andalusian cuisine is the cuisine of Andalusia, Spain. Notable dishes include gazpacho, fried fish (often called ''pescaíto frito'' in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, ...

. In addition, the ''bollo'' is used to prepare ''torrijas'' during

Holy Week in Seville Holy Week in Seville (In Spanish: ''Semana Santa de Sevilla'') is one of two biggest annual festivals in Seville, Andalusia, Spain, the other being the ''Feria de Abril'' (April Fair), which follows two weeks later. It is celebrated in the week l ...

References

Andalusian cuisine Culture in Seville Spanish breads {{Bread-stub

See also

References