SPANISH BREAD

Spanish Bread

Spanish bread is one of the many breads Filipinos love to buy at a local bakery in the Philippines which we call "panaderya" . Next to Pandesal , I would say it sells the most because of its softness and delicious filling inside especially when freshly baked.

When I first tried making Spanish Bread, it was too heavy, dry and flat. The next day, it gets hard. In short, I am not satisfied so I modified... and modified.... and modified until I get the right recipe. I also wrote an article about "How to Bake Bread with Success". I have so many baking tips for you so you have to read it before making this bread.

spanish bread recipe

INGREDIENTS:

1/2 cup lukewarm water
1 pouch or 2 1/4 tsp rapid rise yeast
3 cups bread flour
1- 1 1/2 cups all purpose flour
1/2 cup sugar
1 tsp salt
3 egg yolks (Save your egg whites and make Meringue Cookies)
3/4 cups evaporated milk or fresh milk ( I used fresh whole milk )
1/2 cup melted butter
extra flour for kneading

Video

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Filling:

1/3 cup softened butter
1/4 cup brown sugar
1/3 cup bread crumbs
1/4 tsp vanilla

*** combine filling ingredients together

How to bake Spanish Bread using Manual / Traditional method:

Dissolve yeast in warm water (110-115 degrees F). Stir to dissolve and let stand for 5-10 minutes until bubbly. Set aside. Click here for procedure & tips for a successful yeast.
In a large bowl, combine milk, sugar, butter, egg yolks and salt.
Blend well then add the yeast mixture.
Add flour to make a moderate stiff dough. **Note: Check the consistency of the dough before putting all the remaining flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic.
Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic.
Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour or two.

After rising, transfer the dough onto a lightly floured surface.
Use a dough slicer to divide the dough into 4 equal parts.
Roll each part until it forms into a log. Cut each log into equal pieces.
Flatten the dough with a rolling pin until it stretches into a triangular shape.
Spread some filling then roll up.
Cover the dough with bread crumbs and place on lightly greased baking sheet or pan lined with parchment paper (End of the bread or sim at the bottom please.)
Cover the tray with a damp cloth and let it rise for 20-30 minutes.
Preheat oven to 325 degrees F.
Bake for 20-25 minutes.
Serve warm.
Enjoy! (If you have made this bread or have questions about it, please let me know what you think by writing a comment below.)

Note: You can always divide this recipe like I do. I make Spanish Bread using 1/2 of the dough and the rest I make Cinnamon Rolls or Cheese Rolls or Pinoy Donut/Bitsu-Bitsu or Pan de Coco.

How to bake Spanish Bread using a Mixer / Kneader

Place all dry ingredients including yeast into a bowl except 1 cup all purpose flour.
Attach bowl and dough hook. Raise mixer bowl. Turn to speed 2 and mix about 15 seconds or until ingredients are combined.
Combine all liquid ingredients (whisk egg yolks while adding the milk and melted butter) then add to flour mixture and mix 1-2 minutes longer.

Continuing on speed 2, gently add remaining flour, 1/2 cup at a time.
Note: Check the consistency of the dough before putting all the remaining flour. You can also add 1/4-1/2 more cup if needed.
(use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and elastic and not hard and too heavy.
Mix until dough starts to clean sides of bowl, about 2 minutes.
Lower bowl on mixer and remove dough from the bowl and dough hook.
Transfer the dough to a lightly greased bowl, cover with a damp cloth and let it rise for at least an hour.

After an hour, transfer the dough onto a lightly floured surface.
Use a dough slicer to divide the dough into 4 equal parts.
Roll each part until it forms into a log. Cut each log into equal pieces.
Flatten the dough with a rolling pin until it stretches into a triangular shape.
Spread some filling then roll up.
Cover the dough with bread crumbs and place on lightly greased baking sheet or pan lined with parchment paper (End of the bread or sim at the bottom please.)
Cover the tray with a damp cloth and let it rise for 20-30 minutes.Cover the tray with a damp cloth and let it rise for 20-30 minutes.
Preheat oven to 325 degrees F.
Bake for 20-25 minutes.
Serve warm.
Enjoy! (If you have made this bread or have questions about it, please let me know what you think by writing a comment below.)

Note: You can always divide this recipe like I do. I make Spanish Bread using 1/2 of the dough and the rest I make Cinnamon Rolls or Cheese Rolls or Pinoy Donut/Bitsu-Bitsu or Pan de Coco.