The basis of a good Mediterranean breakfast
The Malaga mollete has traditionally been associated with the city of Antequera. It is in the city of Torcal where a chapter reference from 1775 appears in which Manuel Esbrí is granted permission to manufacture this type of bread. This document also established a higher price limit for normal bread, which indicates that, since its origins, the muffin has been a bread of higher value than the traditional loaf. The expansion of the Antequerano mollete to the rest of the cities in our country is also closely linked to the Paradas family. They have made this bread for generations and have encouraged its export to all corners of the peninsula.
But Antequera is not the only town in Malaga that stands out for its muffins. The neighboring municipality of Archidona is also characterized by the production of this bread. There are some small differences between Antequera muffins and Archidona muffins that have to do with the size, shape or amount of flour used in their preparation. However, these differences are minor and are also common among all bakers who make this product. How to eat it The ideal is to toast the muffin before eating it to eat it hot and crispy.
However, there is a healthy debate among its lovers: toast it closed or open it in half before toasting it? Each person has his/her own preferences. Some people prefer to toast it on the outside and then open it to put the filling while others prefer to open it in half to toast its interior before eating it.
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- Origin
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Although the mollete has been a bread that has traditionally accompanied Andalusian gastronomic culture, it seems that its origin goes back much further. Some historical data suggest that the mollete may be a variety of bread introduced by the Arabs to the peninsula, although there are also those who relate it to the unleavened bread of Hebrew origin. Unleavened bread is bread that is made without yeast and has a thin and rounded appearance similar to molletes.
