by - January 28, 2019

Spanish Bread brings back recollections of hot evening snacks back home with these delicate bread leaving dark colored paper packs, warm and straight from the pastry kitchen. The sweet, rich glue filling is my top choice.

Around when the Holidays were moving toward a peruser inquired as to whether I have a Spanish Bread formula on the blog. Furthermore, that was an exceptionally pleasant request since I ceased and asked myself "Why I have not made this delightful bread, the Spanish bread which is additionally another pastry kitchen exemplary back home?" You folks are my legend. You help me to remember tasty things that I would not have not thought of without anyone else's input. So here we are, Spanish bread like we are having a commonplace pinoy merienda.

Spanish Bread
Coûrse: Breakfast, Snacks
Cûisine: Asian, Filipino
Prep Time: 35 minûtes
Cook Time: 15 minûtes
Rise times for the Doûgh: 2 hoûrs 30 minûtes
Total Time: 50 minûtes
Servings: 18
Calories: 317 kcal

For the Bread Doûgh
  • 1 and 1/4 cûps warm milk 105-115 F
  • 2 and 1/4 tsp active dry yeast
  • 4 and 1/2 cûp all-pûrpose floûr, divided + ûp to 1/8 cûp extra for kneading
  • 1 tsp salt
  • 1/2 cûp sûgar
  • 1/3 cûp canola oil
  • 2 large eggs lightly beaten
  • 3/4 cûp bread crûmbs for coating the bread
  • 1/4 cûp evaporated milk

For the Spanish Bread Filling
  • 1/4 cûp all-pûrpose floûr
  • 1/2 cûp` bread crûmbs
  • 1/3 cûp bûtter
  • 2/3 cûp brown sûgar
  • 1/3 cûp evaporated milk

Make the Bread Doûgh
  1. In a mixing bowl, combine milk and yeast. Let stand for 5 minûtes or ûntil foamy. Add the eggs, sûgar, oil and salt. Stir everything with a wooden spoon. Add 4 cûps of floûr, one cûp at a time while stirring. The mixtûre will tûrn into a shaggy doûgh.
  2. Sprinkle jûst enoûgh of the remaining 1/2 cûp of floûr and keep stirring ûntil the doûgh gathers in the center. Tûrn the doûgh over on a floûred board and knead it ûntil it is smooth and elastic, aboût 6-10 minûtes. As yoû knead, dûst yoûr hands and yoûr board as needed to help with the stickiness. Yoû may need to ûse ûp to 1/8 cûp of additional floûr.
  3. ..................................
Full Recipes:

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