
Bread is important in Spain. Not what I’d call good, but important, all the same.
The two loaves in the picture look tempting, but they are both basically cotton-wool-style white bread. The one on the left, bought as un pan, will be easier to cut in a couple of days, and will make quite decent toast. At first sight, a foreigner may think the one on the right – una barra – will be like a French baguette. They’d be wrong. It’s pretty much the standard tasteless Spanish loaf, though the supermarket version tends to be rather cheaper and even more like cardboard than the ones I buy in the panadería.
Continue reading “use your loaf”


