Breakfast

Pan de Gibraltar (Gibraltar bread)

A small round bread with a light crumb and thin crust, baked in the oven and eaten at breakfast or teatime. It goes well with spreads and everyday cured meats.

50 min
4 servings
Advanced
Budget-friendly
🇬🇮 Gibraltar

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Ingredients

Optional extras

1 tbsp Sesame seeds

On the side

1 Butter

Nutrition facts

500 kcal per serving

Protein: 17.2 g
Carbohydrates: 85.9 g
of which sugars: 3 g
Fat: 8 g
Fiber: 4.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Crumble the yeast into the lukewarm water with the sugar and leave to rest for 5 minutes.
Mix the flour and salt in a bowl, then add the yeasted water and the olive oil.
Knead for 10 minutes until you have a smooth, elastic dough that no longer sticks to your fingers.
Leave the dough to rise covered with a cloth, about 1 hour, until it has doubled in size.
Knock back the dough, divide it into 8 equal pieces and shape each into a tight ball.
Place the rolls on a tray, cover and leave to rise again for 30 minutes.
Cut a cross on top, sprinkle with sesame if you like, then bake at 230 °C for 18 to 20 minutes, until they sound hollow when tapped.
Leave to cool on a wire rack before serving.