My Delicious Sherry Bread Recipe
Whoever said that Sherry isn’t for breakfast hasn’t yet tried my Sherry bread recipe! Lightly toasted and served with sweet tomatoes doused in gutsy extra virgin olive oil, makes for a delicious Sherry infused breakfast. It was inspired by a cooking class I attended in Corfu last summer when we were served red wine bread which hadn’t been part of the class but came from their kitchen. In a land where wine is more plentiful than water, why not use the wine! It had been my intention to try making it in my kitchen since then. One good thing that has come out of lockdown is that it’s now been tried, tested and developed.
This Sherry bread could be Andalusian
Here in the province of Cádiz there are fields filled with sunflowers and pumpkins. The seeds of both “pipas” are very much part of the diet. Sesame seeds probably arrived with the Moors and are still used locally for baking bread that is filled with pumpkin and sunflower seeds. So indeed this type of bread could have been made here and during the years of drought, Sherry would indeed have been more plentiful than water.
How to make Sherry Bread
This is a naturally no-yeast recipe for bread.
Ingredients for Sherry Bread
2 cups of whole wheat flour
1 cup of cereal flakes such as oats
1 cup of mixed sunflower seeds, pumpkin seeds, sesame seeds, flax etc
1 x tsp baking powder
1 x tsp salt
½ teaspoon ground black pepper
1 x tbs cane sugar
4 x tbs olive oil
1 x cup of Sherry
1/2 x cup of water (or more Sherry!)
Optional – any combination of herbs, spices or dried fruit
a big mixing bowl
a big spoon or spurtle
a baking tray lined with baking parchment
Method for Sherry Bread
Combine all dried ingredients together in a bowl. Make a well in the centre and add the olive oil and the Sherry. Mix together to form a soft, moist dough.
Turn out onto a lightly floured surface. Shape dough into an oblong. Sprinkle with flour or flakes. Use a sharp knife to score bread across the top and sprinkle with flaky salt to give more taste.
Place on a cooking sheet and bake at 170 C and bake for up to 40 minutes, depending on oven.
If you keep in mind the simple Sherry & food matching principles, ” If it swims, drink Fino or Manzanilla, if it flies, Amontillado and if it runs, Oloroso” it opens up a whole world of endless possibilities. Can you imagine an avocado and chicken sandwich with Amontillado bread? Or a bacon sandwich with Oloroso bread? Blue cheese served with PX bread?
If you make this dish, why not post a photo and tag me on your social media @anniebspain. I am really missing people eating in my kitchen. I’d love to see photos of you making and enjoying my dishes, and hearing how you get on.
Feel free to email me with any questions – I have time to answer!