Spain Telera Cordobesa
A telera cordobesa, or bread typical to Córdoba, has a chewy crust with a soft inside that makes this bread a perfect sandwich vehicle. A classic Andalusian recipe, telera has a distinctive three-lump shape that increases the surface area of its wonderfully thin, crunchy crust. These rolls are great for meals on-the-go, and many Spaniards load up a few telera with some charcuterie and cheese for an excellent picnic lunch.
Prep Time
1 minute
+ 2 hours 15 minutes resting
+ 2 hours 15 minutes resting
Cook Time
25 minutes
Total Time
2 hours 41 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 tsp (7 g) instant yeast
- 1½ cups (360 g) warm water
- 1 Tbsp (15 ml) honey
- 1 Tbsp (15 g) butter, melted
- 1½ tsp (9 g) salt
- 4 cups (480 g) flour
- 1 egg, beaten with 1 Tbsp (15 ml) water
Directions
- In a large bowl, combine the yeast, warm water, honey, melted butter, salt, and 3.5 cups (420 g) of flour.
- Mix the ingredients together with a wooden spoon until they form a dough. The dough should be soft but not sticky; if it sticks to your fingers, add a bit more flour.
- Knead the dough for about 10 minutes, until it is smooth.
- Cover the bowl and let it rise for about 1 hour; the dough should double in size.
- Deflate the dough and divide it into 10 even pieces.
- Roll each piece into a ball and cover them with a wet towel.
- Let them rest for about 5 minutes.
- Shape each dough ball into an oblong football shape with tapered ends.
- Place the rolls onto baking sheets lined with greased parchment paper.
- Cover the rolls with greased plastic wrap and set aside.
- Preheat the oven to 400° F (205° C).
- When the rolls have doubled in size, about 30 minutes, brush the tops and sides with the egg wash.
- Make two large cuts into the top of each roll to achieve the right interior texture.
- Bake the telera cordobesa for about 25 minutes, until they turn golden brown.
- Remove the rolls and cool them on a wire rack before serving.
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