Typical of the Manchega or Murcian cuisine, this recipe of grandmothers calatrava bread is a magnificent traditional sweet prepared for many years for our ancestors. Normally, it is prepared with remains of bread from previous days or with biscu You will be surprised how rich it remains. Discover how to make Calatrava bread in recipes and enjoy this classic homemade grandmother recipe.
| 🚻 10 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Calatrava bread ingredients: |
| 1 glass of white sugar (for caramel) 6 muffins, sunny biscu White sugar tablespoons (if the biscuits were not sweet or used bread) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Calatrava bread ingredients:
1. To start with the home of Calatrava home, put the sugar in a pan with a splash of water in a pan. Remove until you dissolve and then keep stirring slowly so that the sugar is roasting.
Trick: Do not let sugar be excessively gathered, when you take an orange color it will be ready, otherwise, it will be bitter.
2. In an oven suitable container, pour the sugar that you just roasted and move the mold so that it is distributed throughout the background. Then, chop and introduce the biscuits in the container, so that the pieces are quite large.
3. On the other hand, beat the eggs effusively until they spoke. In this step it is not convenient to add more sugar if you prepare the calatrava bread with muffins or sugary biscuits. However, if you prepare the calatrava bread with bread, you can add sugar. Once you have them ready, reserve to continue with the rest of the steps.
4. Prepare the milk and pour into the beaten egg container, also adds the vanilla essence. If you want to use another type of aromas, such as cinnamon or orange zest, it can also be delicious.
5. Add the lemon skin zest as the last step and remove so that everything is mixed and a kind of homogeneous cream is. Prepare the oven at 200 ºC with both resistances and put a tray in the middle of the oven full of water.
6. Pour the mixture of the bread of Calatrava Murciano in the Plum Cake mold and let the pieces of cake be soaked while the oven is heated. You will be ready to use in approximately 10 minutes.
7. Deposit the container inside the tray so that your spongy calatrava bread is cooked in the water bath, leaves 160 ºC for 45 minutes. After this time, we always recommend that you check with a stick by clinging in the center to see if Calatravas bread is already curdled, if not, return to the oven and leave five or eight more minutes.
Trick: If you see that it is too over, put a piece of aluminum foil as a lid.
8. Once time has elapsed, take out and let the Pan de Calatrava temper an hour out of the fridge. Then, take it to the fridge to get cooled and, if possible, leave it approximately 6 hours or from one day to another, it will be even more delicious! When serving, unmold by entering the edges of the container a fine tip with a fine tip, it will take off from the walls and will get easier.
