An Easy Recipe for Traditional Spanish Round Bread

This recipe for Traditional Spanish Round Bread is the perfect recipe to serve with Aioli (Garlic Mayonnaise Dip) as an appetizer and can be found in most Panaderias (Bakeries) in Majorca. If you eat out in a Spanish Restaurant when on holidays in Majorca, you will probably be served this bread if you ask for the Aioli appetizer.

This bread can be made with fresh yeast or rapid rise yeast.

If you are planning to use the rapid rise yeast …

… just add it to the flour and salt and then carry on with the recipe instructions in Step 1.

I use the Hovis bread flours for baking my breads simply because they are sold in the English Food Shop in Alcudia.

Cooking Tip:

If you have a bread machine, place the ingredients in your machine as you would normally, i.e., wet ingredients and then dry ingredients on top. You can use the dough cycle to mix the bread initially. When the cycle finishes, take the dough out of the machine, and continue with the recipe starting from Step 2.

This Traditional Spanish Round Bread Recipe makes one fairly large loaf of bread. It should last a few days if you place it in a plastic bag after it has cooled.



  • Dry Ingredients:
  • 3 Cups White Bread Flour
  • 1 Cup Wholewheat Bread Flour
  • 2 teaspoons Salt
  • ¾ oz fresh yeast


  • ¼ oz sachet rapid rise yeast (remember to add this to the flour and salt before continuing with the recipe)

Wet Ingredients:

  • 1 cup lukewarm water
  • 2 tablespoons of olive oil

Hand Made Spanish Round Bread Method

Step 1:

Mix the two flours and salt together in a large bowl. (If using rapid rise yeast add this to your flours as well.)

If you are using fresh yeast, mix the yeast with the water.

Make a whole in the flour with your finger and add the water and olive oil to the centre.

Mix with a wooden spoon until dough forms into a firm texture.

Step 2:

Turn the mixture out onto a floured wooden board and knead for approximately 10 minutes. The dough should change to an elastic type of texture and will have a smooth shiny surface.

Once the dough reaches this consistency, place it into a lightly oiled glass bowl and cover the bowl with a lightly oiled piece of plastic film or a warm dampened tea towel. Place the bowl in a nice warm place for about 2 hours.

Step 3:

When the dough has risen to double its size, punch the dough in the middle with a fist and then place it onto a floured surface to lightly knead the dough once more.

Place the dough back into the lightly oiled bowl and cover it again. Leave it for approximately 5 to 10 minutes.

Take the dough out onto the floured surface for the last time and shape it into the traditional round shape. Place the rounded dough onto a greased baking dish and cover it with the bowl. Leave for an additional 30 to 50 minutes until the dough again rises to double its size.

Step 4:

Before you place the bread into the oven for baking, pour a half pint of water into a baking dish and place it at the bottom of your oven and preheat the oven to reach 220 degrees C or 425 degrees F.

When the oven has reached the desired temperature, uncover the bread (remove the bowl) and place the bread on the baking sheet into the oven on a shelf situated just above the baking dish filled with the water for approximately 10 to 15 minutes.

Remove the baking dish of water from the oven and bake the bread for an additional 20 to 30 minutes. Keep your eye on the bread and take the bread out when it is nicely browned. Test the bread by tapping it on the bottom. If it makes a hollow sound it is ready. Cool on a cooling rack.

It does take time to make homemade bread, but it is very satisfying work and it makes the home smell heavenly. Your family will also be very impressed.

I hope you enjoy making this Traditional Spanish Round Bread.

Colin and I enjoy this bread toasted with jam for a quick breakfast when we need to leave early for a busy day travelling around Majorca with our business.

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I hope you enjoy making this Traditional Spanish Round Bread.

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