Romesco bread recipe

Romesco bread is a very useful resource to take advantage of that bread that is no longer at its ideal point.

Ingredients to make romesco bread:

2. Romesco bread is very simple to make, it requires an oven to convection that dries it or a dry place where a constant temperature of 70 degrees can be maintained for 3 hours.

3. We will cut the bread or bread bread in slices of a thickness not exceeding 2 cm.

4. We will cut the sides of the slices, that is to say the cortex of both, since these parts do not absorb the Romesco sauce.

5. We will extend the slices of bread in baking plates, braziers or gastronorms, depending on where we want to bake the bread.

6. We will spread the Romesco sauce throughout the surface of bread slices.

7. We will let them stand for 10 minutes for the bread to absorb the sauce.

8. We are interested that all the crumb of the bread is soaked and dyed with the Romesco, since we will later grate it and it is essential that the result is uniform.

9. After these 10 minutes needed so that the bread crumb is sockled with the Romesco sauce, in the case of using mold bread, the time can be lower, we will spread sauce on the bread surface.

10. We will extend the sauce well so that the drying of the bread is uniform.

11. At this point we will have the bread smeared with romesco sauce and soaked inside. Its texture will no longer be of hard or dry bread, but it will be very soft; We can even get rid of our hands.

12. to get the bread to have a crispy texture; That is hard and easy to grind, we must dry it again.

13. To dry the PAN, we will cook at a constant temperature of 70 degrees for a minimum of three hours.

14. We will withdraw from the oven the bread of romesco when you have acquired a crunchy texture.

15. The next and last step we must follow to make this recipe will be to spray the bread, until it reduces its size to the same that has conventional breadcrumbs.