Bollo sevillano

Spanish bread

Bollo is a popular bread in Seville, in the south of Spain. It is a white bread, with thin crust and bregada dough, which results in a spongy but compact crumb. Each unit weighs between 150 and 200 gr, and is about 20 cm long. Traditional scoring consists of a single longitudinal cut. It is a derivative of Castillian candeal bread. It is consumed in the Seville area and across western Andalusia. Bollo is a classic among the breads produced in Alcalá de Guadaíra, a city with a great baking tradition.