Break the eggs in a bowl and mount them with the help of whips. Combine the sugar little at a time until it is well amalgamated, continuing to mix. Add the flour a little "at a time by continuing to mix, until it gets a smooth and sparkling dough. Finally, add the yeast for sweets and mixtures. Pour the dough into an oiled pan and with the base coated with 30x22 cm oven paper. Bake at 180 ° for 30/35 minutes. You can make Spanish bread at will.
GLUTEN-FREE SPANISH PAN
Inserted by Rosa Rizzo the
Ingredients for a Spanish pan mould with 30x22 cm baking pan
alternatively 150 g Natural flour mixture for Cakes Mulino Marello
100 g sugar
1 tablespoon extra virgin olive oil
1 sachet of yeast for sweets