Antequera bread muffins are individual squishy flat rolls born to be spread with various mojes, pastes, spreads, or to be filled with succulent meats and eaten as a sandwich. Oval or round, always low in height, dense but soft and light at the same time, they are the perfect accompaniment to almost any meal, although Andalusians are very fond of eating them for breakfast with wonders such as loin zurrapa.
The journalist Ana Vega Pérez de Arlucea says that the origin of the muffins, springy, soft breads (which is where the name muffin comes from), it is difficult to trace because this is a name that has served to designate a multitude of small and tender pieces of bread over the centuries. Nebrija’s dictionary, 1495, already defines muffin as spongy and springy bread. Its remote origin may be in the flat breads with little yeast of the Jews and Arabs of Al Ándalus.
Eulalia Petit, a bread scholar, comments that the muffin would originally be a bread for the rich, because due to its size it requires more labor than other larger pieces of bread and because it has no crust. It is said that the European wealthy classes were fond of tender crustless breads like the muffin; dentures left much to be desired after certain ages, so those who could afford it demanded more exquisite breads, meaning more expensive, white and tender, than those of the common people.
The muffin as it is known today could be a old recipe recovered during the postwar in the Malaga city of Antequera by the Paradas family, owner of the company Mollete San Roque-Grupo San Roque Antequera.
To eat the muffins they are usually toasted; If you decide to toast the whole muffin or make it open, you will place yourself on one side or the other of a heated controversy among muffin lovers. Toasting it whole provides a crunchy crust that contrasts with the soft crumb inside… my advice is to try both, experiment and decide for yourself; This way you have an excuse to make several batches of Antequera muffins, which also hold up to freezing wonderfully.
- Preparation time: 6 hours
- Cooking time: 15 minutes
- total time: 6 hours and 15 minutes
- Category: loaves
- type of cuisine: international
- calories: 250 kcal per 100 g
Ingredients for Antequera bread muffins for 8 people
- 500-520 g of bread-making or common flour (in the photo on the cover the muffins have a very brown color because they are made with hard wheat flour with that color)
- 325 ml of water
- 10g of salt
- 5 g dry baker’s yeast (or 15 g fresh yeast)
- 50 ml of virgin olive oil
How to make Antequera bread muffins
Mix all the ingredients in a bowl and knead by hand or with a mixer for a couple of minutes. Cover the dough and let it rest for 10 minutes.miriam garcia
Knead again for a minute and let the dough rest for 10 minutes.miriam garcia
Repeat this process of short kneading and rest three or four times; It should be appreciated that the dough is becoming more refined and elastic.miriam garcia
Make a ball with the dough and transfer it to a greased container. cover and leave ferment until doubled in volume to the eye of a good cubero; the time depends largely on the state of the yeast and the room temperature, a minimum of two hours.miriam garcia
Flour the table well and overturn the fermented dough.miriam garcia
Sprinkle some flour over the dough and flatten it a little with your hand to remove the gas; This is how we get the final crumb to be uniform and not have large alveoli.miriam garcia
Spread it out slightly in a rectangular shape and form a tight rollas if we were making a bar.
Cut the dough roll into eight slices more or less the same.miriam garcia
Turn each slice so that the two areas of the cut are facing down and the other is facing up. Lightly flour the top side and spread out each slice with your fingers to form an oval and flattened bunto a thickness of 1.5-2 cm.miriam garcia
Transfer the uncooked muffins to a cloth well sprinkled with flour and cover with plastic. Leave to ferment for at least an hour, until they are fluffy, although you must be careful not to over ferment, as they would open up during cooking.miriam garcia
Meanwhile, put the oven to heat at 220ºC. Transfer the fermented muffins to a baking tray lined with baking paper, turning them carefully with the help of a cloth, and bake directly on the oven floor. about 10-15 minutesspraying the inside of the oven with some water (with a spray) just after putting the masses.miriam garcia
Be careful, the muffins should not be browned or the crust should be dry, which should be very soft. When cooked, remove the pan and transfer the muffins to a wire rack to cool completely before eating.
If they are not consumed the same day, they keep well for a couple of days in a plastic bag; they revive when toasted. To freeze them, put them in a plastic bag and close well. They can be toasted straight from frozen.
Easy preparation summary
- Prepare a bread dough with 500 g of bread flour, 325 g of water, 10 g of salt, 50 ml of olive oil and 5 g of dry baker’s yeast (15 g of fresh yeast). Knead until the dough is thin and elastic, form a ball, cover and let it double in volume.
- Degas the sourdough by flattening it on the table, roll it out into a rectangle and roll it into a cylinder
- Cut the roll into 8 equal slices, place them cut side up and spread them out with your fingers into an oval slice.
- Cover and let ferment for 45 to 60 minutes.
- Bake in the oven at 220 ºC for about 15 minutes, without the muffins becoming golden brown.
- Remove the cooked muffins and cool on a wire rack.