Spanish
Pan de Barra (Spanish Table Bread)
Pan de Barra (Spanish Table Bread) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the carb everything else is eaten with. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 barra de pan (Spanish white bread loaf)
How to cook it
- Pick up a fresh barra from the panaderia or the supermarket bread aisle; Spanish households buy their bread daily rather than bake it.
- Cut the loaf into thick slices, or tear it into rough pieces by hand for a more casual table.
- Pile the bread into a basket or onto a plate and set it in the middle of the table before anyone sits down.
- Leave it out through the whole comida, for mopping up the sauce from the primer and the segundo alike. Yesterday's bread toasts well or goes into tomorrow's gazpacho.
Serve it with
A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Pan de Barra (Spanish Table Bread), read from the same composition Dinejot builds a real meal from.
-
The dish at the centre
-
Something to sip
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Pan de Barra (Spanish Table Bread) carries gluten. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Nothing comparable without it yet |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- Low
- Food groups it covers
- Grains
- How this was set
- Hand audited
When to cook it
Pan de Barra (Spanish Table Bread) takes about 3 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
More to cook
Cooked from the same things
Other dishes built on bread.
From the same kitchens
More cooking from Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.