Spanish Bread
In the Philippines, the type of bread known as Spanish bread, which is a moist and soft bread filled with margarine and sugar, is one such dish as it has nothing to do with the Spanish cuisine. The bread is a Filipino breakfast staple food whose making is similar to that of cinnamon and is just as popular as ensyamada, Pan De Coco and Pandesal. Apart from breakfasts, the bread is also popular during tea time or marienda and is normally served accompanied by milk or tea. Being a popular breakfast and tea time delicacy, this bread can be got from any bakery in the Philippines.
Brown sugar, eggs, margarine, breadcrumbs, milk and water are some of the common ingredients used in the making of the bread. The dough is first flattened then the fillings applied on the surface of the dough. The dough is then rolled. The resulting stout like stick has a close resemblance to the Mexican bigote, which is essentially moustache shaped dough. The rolled dough is then baked to yield the sweet tasting Spanish bread. The bread comes in a variety of colors from white to yellow as well as types. However, the procedure for making the bread is the same regardless of the type. This sweet tasting bread is the ideal accompaniment to any drink from coffee, milk to soft drinks such as soda. The sweet taste of the bread also means that it does not require any kind of spreads.
- Bread
- 3 cups bread flour
- 2-3 cups all purpose flour
- 2/3 cup sugar
- 1 tsp salt
- 1 pouch (or 2.25 tsp) yeast
- 3 egg yolks
- 3/4 cup milk
- 1/2 cup melted butter
- 1/2 cup water
- Filling
- 1/2 cup butter, melted
- 1/2 tsp vanilla
- 1 cup brown sugar
- 1/2 cup bread crumbs
- In a small bowl, mix together warm water (not too hot, but warm enough to activate yeast) and yeast until dissolved and set aside.
- In a mixing bowl, mix together milk, salt, white sugar, melted butter, and egg yolks.
- Mix in yeast mixture
- Add in bread flour one cup at a time
- Add all-purpose flour one cup at a time and mix well. You will need 2-3 cups total, depending on your climate. Add enough flour so the dough is not sticky (even as you knead it).
- Sprinkle flour on a flat surface and knead dough for 5-7 minutes. Add more flour if dough is sticky. You can also use a stand mixer to knead if you have one.
- Put dough back in the mixing bowl, cover it with a cloth or plastic wrap and let it rise to double size. Place the bowl near a heat source for a faster rise. It should take at least an hour or two.
- After the dough has risen, place it on a flat surface and cut it into four large pieces.
- Roll each piece into a long piece of dough and cut into slices. I do about 7 slices for each piece.
- Flatten each piece of dough into a long strip with a small tip at the end. The dough should be about 2-3 inches wide.
- For the filling, in a bowl, melt the butter and mix in vanilla.
- Spread on a thin amount of butter on the piece of dough. Don’t spread butter on the tip of the bread, so it will stick better when you roll the dough.
- Spread on a spoonful of brown sugar to make a thin coating.
- Roll the dough tightly from bottom to top. Pinch the tip tightly so the roll doesn’t open while baking.
- Coat each rolled dough piece in breadcrumbs.
- Place it on a greased baking sheet. Allow the rolls to rise for about 20 minutes.
- Bake in the oven at 325 degrees F for 20-25 minutes (or until golden brown on top.
- Serve warm
Serves: 14
Time: 3:20
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