The Mollete is a type of bread with its own characteristics that differentiate it from other types of bread it is soft and lightly cooked, the size of a bagel, made artisanly it has a visually recognisable oval shape.
It is believed that it was the Arabs who introduced this bread to the Iberian Peninsula. And it is in Andalusia where it is most popular, being part of the well known healthy Mediterranean Diet and is part of the traditional Andalusian Breakfast.
The earliest original Recipe found, dates as far back as 1554. The recipe book of Mrs Maria Enriquez know property of the Historical archives of the Town of Antequera, in Malaga, Spain.
It is with this information that we believe the recipe was inspired by Arabian cuisine during the Arabic occupation of Spain, where there influence is most noted in Andalusia even to this date.
The first documented reference in Antequera for “Molletes” dates back to 1775, referred to the townhalls minutes dated October 19 of that year for the authorization granted to Manuel Esbrí to knead French bread and “Molletes”:The writings regarding Manuel Esbrí’s license to knead French bread and “Molletes” with a decree from the lord mayor and reports from the Councils monthly decree.
Denominacion de Origen, apart from being of superior quality, are expected to carry specific characteristics of geographical region or individual producer and be derived from raw materials originating within the region. Like most of these designations, a fundamental tenet of a DOP label is that no product outside of that region is permitted to bear the name. Thus making the “Mollete” one of its kind.
The History
Tradition - Quality - Standards
