Pan de barra
(Barra de pan)
Pan de barra is a Spanish-style baguette, a rustic bread loaf that’s made with a simple dough consisting of flour, water, yeast, and salt. The dough is shaped into a long, thin loaf, and it is then allowed to rise before it’s slashed on the surface and baked until crispy and nicely browned.
Although it resembles the French baguette, pan de barra typically has a harder and drier texture, which makes it an excellent base for sandwiches. In the past, there were slightly different versions of the bread in different parts of Spain, although they all shared the same long, cylindrical shape.
In Madrid, the bread used to be distinguished by a denser texture, while those prepared in Galicia tended to be lighter and fluffier. This bread is consumed everywhere throughout Spain, and it’s the most popular choice of bread used for making Spanish bocadillos, delicious sandwiches that are staples of Spanish cuisine.
Part of
Bocadillo de paté
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Bocadillo de bacon
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Bocadillo de mortadela
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Bocadillo de salami
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Serve with
Faves a la Catalana
Faves a la Catalana is a traditional dish originating from Catalonia. The dish is made with fava beans (broad beans) that are cooked in stock with a bit of botifarra negra ... Read more
Fricandó amb moixernons
Fricandó amb moixernons is a classic Catalan dish of casseroled veal. There are as many variations on this dish as there are cooks. Dating back to the beginning ... Read more
WHERE TO EAT The best Pan de barra in the world (according to food experts)
