Spanish Bread. Spanish Bread- A Filipino Bakery Favorite Spanish Bread brings back memories of hot afternoon snacks back home with these soft bread coming out of brown paper bags, warm and fresh from the bakery. The sweet, buttery paste filling is my favorite. Next to pandesal, Spanish bread is my next favorite bakery staple.
Most recipes have you fill the rolls with softened butter, then sprinkle sugar and breadcrumbs.
This easy Spanish bread recipe is a very basic white bread that is perfect for a beginner at bread making.
Flour, water, salt, and yeast are about all you need to make this delicious homemade bread.
You can have Spanish Bread using 16 ingredients and 12 steps. Here is how you cook that.
Ingredients of Spanish Bread
- It's of Dough:.
- It's 1 tbsp of sugar, for yeast.
- It's 2 tsp of active dry or instant yeast.
- It's 1 cup of milk, warm.
- It's 1 pc of medium-sized egg.
- You need 1/3 cup of unsalted butter.
- It's 3 1/4 cup of all-purpose flour.
- You need 1 tsp of salt.
- Prepare 3 tbsp of sugar, for dough.
- You need of Filling:.
- You need 1/2 cup of unsalted butter.
- Prepare 1/2 cup of brown sugar.
- Prepare 1/3 cup of condensed milk.
- Prepare 3/4 cup of fine bread crumbs.
- You need 1/4 cup of all-purpose flour.
- Prepare 1/3 cup of all-purpose cream.
You can form this bread into a baguette (or barra as the Spanish say) or into one large round. This simple, five-ingredient bread recipe is strictly "old-time" and produces a rustic-style Spanish bread. It's the kind that you see on abuela 's (grandma's) kitchen table in pueblos across Spain. In the Philippines, Spanish bread is a staple in every bakery and a favorite mid-day snack paired with hot cocoa or coffee by Filipinos.
Spanish Bread instructions
- Preheat oven at 350F or 180C..
- Start by adding yeast into warm milk and allowing it to bloom for 10mins..
- Add egg and melted butter into the yeast mixture and whisk for a few seconds..
- Add flour, salt and sugar into the wet ingredients and mixed until it roughly formes a dough..
- Once workable, knead for 5-8 minutes until stretchy and smooth..
- Once kneaded, form onto a ball and place in a lightly greased bowl. Cover with plastic wrap and let it proof for 1 hour or until doubled in size..
- To make the filling: combine butter, sugar, condensed milk, bread crumbs, flour and cream. Set aside..
- Once the dough has been proofed, punch out the gas from the dough and divide equally into 16 pieces, each formed to a ball..
- Flatten each ball lengthwise and fill with about 1 tbsp of the filling spread evenly thoughout the dough, but avoiding about half an inch of the sides..
- Carefully roll each dough, similarly rolling a cinammon roll. Pinch the seams and tuck the sides..
- Cover each piece with fine breadcrumbs and place into a pan lined with parchment paper. Cover with plastic wrap and let it proof for another 30 mins..
- Once ready, bake for about 18-20 minutes or until browned..
It is fairly simple to make and the ingredients are probably in your pantry or refrigerator already. In our family, one of those beloved recipes is a simple, rustic white bread we call Spanish bread. I've made hundreds of loaves of this soft, fine-textured bread, for my family to eat and to give away to friends and neighbors. My husband's brother got this recipe from a baker in Barcelona, where he lived for a couple of years. Spanish bread is one of the many breads Filipinos love to buy at a local bakery in the Philippines which we call "panaderya".
