bread – don't confuse the narrator

One of the basic foods that I miss when in Spain is bread.

They do eat plenty of bread here, but it’s mostly white – a sort of faux baguette – and has no more flavour than I would expect from cotton wool or cardboard.

Other than the incredibly expensive pan artesano on sale in the village square some Saturdays, there is, however, one type of bread here that I like.

Since I buy it at the cut-price supermarket, perhaps I shouldn’t be surprised that it’s cooked from frozen dough rather than made on the premises. It’s labelled as pan 6 cereales – six cereal bread. I was a little taken aback, though, when I read the ingredients list more closely: Continue reading “a little bit of this…”

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”