Seven destinations to try the best bread in Spain

Travel and gastronomy usually go hand in hand and, therefore, Indie Campers, proposes to visit seven places where you can taste some of the best bread in our country. In Spain, bread is one of the essential foods when it comes to eating. So it is not surprising that there are more than 300 different types throughout the country and that each region has its own typical bread, not counting those from other areas of the world.

In fact, bread is one of the key foods of Spanish gastronomy and, therefore, we propose some of the places of the country where you can taste the best bread in Spain.

Galicia: Bread de Broa. If we travel to Galicia we have to try the Pan de Broa. Corn flour, wheat or rye flour and natural yeast are the ingredients of this typical Galician bread of long elaboration. Bread de Broa is also an essential food on the night of San Juan to accompany sardines. With a rustic texture, crunchy crust and compact crumb, it is perfect for soups and broths.

Valladolid and Palencia: Fabiola Bread. If we want to try an exceptional hard crumb bread we have to move to Valladolid or Palencia. The Fabiola Bread, whose name honors Queen Fabiola of Belgium, belongs to the Guarantee Mark of Castilla y León, which means that it is a protected food and recognized as part of the gastronomy of the province of Valladolid. We can learn to make this hard bread, in a traditional way or in the shape of peaks, in the Museo del Pan de Mayorga (Valladolid).

Catalonia: Pan Payés. This type of rustic or village bread is typical of Catalonia. Thanks to its thick crust, the crumb remains soft for more days, which allows better conservation. In addition, this round bread, which is usually cut into slices, has less fat than other breads.

Gran Canaria: Potato bread. Apart from the traditional ingredients, this bread includes potatoes, sugar, cinnamon… which makes it a sweet bread. If you want to try it, go to one of the agricultural markets found on the island as many farmers sell this type of bread made with potatoes from their own crops.

Cádiz: Pan Manolete. It is the typical Cadiz bread, so if you visit the city it is impossible not to try this. This medium-sized, hard dough bread has a soft, medium-thick crust and a fluffy crumb.

Castilla-La Mancha: Blessed Bread. This white bread is typical of the interior of the peninsula, especially from different areas of Castilla-La Mancha. Apart from the usual ingredients, lard and olive oil are added to it.

Teruel: Cañada bread. We can easily recognize this bread thanks to its characteristic oval shape, its low thickness (just 6 cm) and its indentations. It is a bread of medieval origin, made by shepherds for their long journeys as it withstands the passage of time very well.

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