Baking # 11: Spanish Bread


this baking project has been loooooong overdue! i wasn’t even pregnant yet when i promised my husband that i’ll bake spanish bread for him. then came july and he gave me a rolling-pin as a birthday gift and it only ended up sitting in the dark cupboard. haha!

BUT NOW I’M BACK. my energy is in full swing and i’m ready to reign the kitchen once again. hohoho!

so here’s my first bread baking project, the spanish bread. that’s how we call it in the philippines. but i don’t even know why it’s called as such because there’s nothing espanyol about it. this reminds me of the french fries from belgium.

ingredients:

a) for the dough
2 tsp yeast
1/4 cup lukewarm water
1 tsp sugar
3 1/2 cups all-purpose flour
1/3 cup sugar
1 tsp salt
1/2 cup milk
1/2 cup unsalted butter, melted
2 eggs

b) for the filling
1/4 cup unsalted butter, melted
1/2 cup breadcrumbs
1/2 cup sugar

breadcrumbs, white sugar, flour, eggs, vanilla
breadcrumbs, white sugar, flour, eggs, vanilla (optional)
buttermilk, salt, yeast, brown sugar, butter
buttermilk, salt, yeast, brown sugar, butter

instructions:
1. dissolve yeast and sugar in lukewarm water let stand for 10 minutes. if the mixture doubles in volume then yeast is active.

add yeast and sugar to lukewarm water
add yeast and sugar to lukewarm water

2. in a large bowl, whisk together the dry ingredients – flour, sugar and salt.

mix the dry ingredients - flour, sugar and salt
mix the dry ingredients – flour, sugar and salt

3. add the wet ingredients – milk, melted butter, eggs, and yeast to the dry mixture and combine well.

mix the wet ingredients - yeast mixture, eggs, milk and melted butter
mix the wet ingredients – yeast mixture, eggs, milk and melted butter

4. on a clean surface dusted with flour, knead the mixture into a smooth elastic dough. add more flour, if necessary. omg buhay panaderya!

5. let the dough rest in a bowl greased lightly with oil and cover the bowl with plastic wrap and let the dough rise until the size doubles, about three hours.

keep calm and it will double the size
keep calm and it will double the size

6. divide the dough into two equal parts. shape each part into a log and divide into eight equal parts.
7. flatten each piece and brush with melted butter and sprinkle with breadcrumbs and sugar. then roll them making it oblong in shape.
8. sprinkle or roll the rolled dough with more breadcrumbs and sugar and place the pieces with the seam-side down on a greased baking sheet.

sprinkle or roll the dough in breadcrumbs and sugar
sprinkle or roll the dough in breadcrumbs and sugar

10. preheat the oven to 190 degrees C. once oven warms up, place the rolls and bake until golden brown for 15-30 minutes.

verdict:

finished product!
finished product!

my official taster a.k.a “the husband” said that the bread tastes good and soft (weh!? sinabi lang nya ata yun para not to hurt my feelings – haha). once it gets cold, pwede na syang ipang kalso sa kotse. just reheat it in the oven for a minute to bring back its softness and freshness. the only downside is that i should have put more filling inside the bread to make it really taste like a spanish bread. i under estimated the amount of filling i put on the dough so after baking them, the bread turned out thick and good but it lacks the filling inside. i was hesitant to make it too sweet because i’m regulating my sugar intake. i think this project turned out more like a “pan de sal” project rather than a spanish bread. wahaha! anyway, i’ll do my best next time. i think what matters most is that it tastes good and it’s edible. lol!

2 thoughts on “Baking # 11: Spanish Bread

  1. dyan 24-Oct-2014 / 8:48 pm

    You are such a pro! 🙂 Fondant cakes next time? Kuha na rin orders. :))

    Like

    • misskimpe 24-Oct-2014 / 8:51 pm

      haha! masyado pang intense ang fondant cake, baka mapa anak ako! nyahaha. miss you friend. 🙂

      Like

Comments are closed.