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Adding flour to the levadura madre, the starter dough for making bread. We are preparing dough for hornazos, bread rolls with eggs, a traditional Easter snack. |
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Con las manos en la masa-- Hands kneading dough to make traditional Easter breads, hornazos. |
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Once the dough is kneaded until it is no longer sticky, Antonio Garcia shows the particpants how to pinch off pieces and shape them into small balls to enclose a raw egg. |
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Many hands roll out the dough. |
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The rolls are covered and left in a warm place to rise. Here, an electric heater underneath is the heat source. |
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Antonio puts the first tray of hornazos into the wood-fired oven. This oven is similar to the traditional bread ovens. |
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Fresh out of the oven--a tray of hornazos, bread rolls with eggs. |
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The Mijas village tourism department gives away bags of hornazos to visitors on Palm Sunday and Easter Sunday. |
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Freshly-ground wheat flour. |
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Hornazos, a typical Easter bread, with egg baked in the dough. |
HAPPY EASTER!