- Two 10 inch diameter loaves
- Crusty, airy round loaves of white bread
- Pre-baked in Galicia
- Ready in about 10 minutes
- Size - 3 pounds - 2 loaves
These beautiful loaves of rustic Galician bread are a marvel. Ten minutes in the oven and you will be enjoying fresh baked traditional bread with a crisp crust and a soft, airy interior. Each loaf is shaped by hand and is about 10 inches across. It is an exceptional bread that can be sliced and served with paella or a hearty stew, and it is delicious with sandwiches.
Mona Gallega is easy to bake - place it in a preheated oven at 375 degrees and bake for about 10 minutes. In a short while the aroma of fresh bread will fill your kitchen, hinting at the mouthwatering fresh bread that will be coming hot out of the oven!
During our travels through Galicia, we fell in love with the fresh country breads of the region. Often we would buy a loaf like this from a small town baker and make a lunch of it with fresh bell peppers and some Serrano ham by the side of the road. Those meals looking over the beautiful countryside of Spain stick in our memories more than any restaurant meal could.
We were thrilled when we found a baker in Spain who offers these same delicious breads! Our baker uses a 'madre' or mother dough, mixing a bit of the last batch into the next so that their yeast is always alive and vibrant. Along with the quality of their flours, this yeast creates an elastic dough that fills with air pockets, and bakes to a crisp crust on the exterior.
Bake upon receiving or store in the freezer for up to 3 months. Check on the bread regularly during baking to avoid burning. Let cool for 5 minutes after baking.
Wheat flour, water, salt, yeast, bread improver
(calcium carbonate (anti-caking agent), wheat flour, guar gum (stabilizer), glyceryl stearate citrate (emulsifier), ascorbic acid (vitamin C - antioxidant), enzymes and BHA (preservative) CONTAINS: WHEAT
Average Customer Rating: 5 out of 5 based on 3 reviews
Add a Review
ROBERT CONABOY - RENO, NV
"I don't quite know the recipe for this bread, but it is most assuredly the bread of the Gods!"
Robert Shaffer - Warren
"Very tasty right out of the oven. Great with lamb stew."
Susan Holmes - Wilmington, DE
"This bread is fantastic and so fresh. I've used it for sandwiches and for dipping into a baked Brie. Wonderful."
Maria Posadas - Lindenhurst, NY
"I was born in Galicia. This bread was delicious just like I remember."