Spanish Bread

My wife was experimenting in the kitchen today to add some items for our catering menu and some traditional pastries from the Philippines came about. You have to get the originals down before you start changing things up. Sometimes chefs make the mistake of changing so much of the ingredients that all that's left is the name of the product taking away it's soul. Subtle changes to traditional dishes sometimes is enough. Maybe i'm partial to Filipino dishes I see out there that have been more or less ripped from it's roots. In any case, give this recipe a try and brew a cup of coffee right around the time the oven timer goes ding. We guarantee your baking efforts will be nicely rewarded. :)

Spanish Bread

Spanish Bread

4 cups of flour (2 cups all purpose/ 2 cups bread flour) plus extra for dusting

1/2 cup of sugar

2 tsp salt

2 tsp rapid rise yeast

2 tbsp powdered milk

3/4 cup + 1tbsp fresh milk

3 eggs

6 tbsp melted unsalted butter

bread crumbs for dusting

Filling

1 stick softened butter

2/3 cup bread crumbs

3/4 cup sugar

mix until well combined

Procedure

-combine all the dry ingredients in the mixer bowl (flour,sugar,salt,yeast,powdered milk)
-make a well in the center and add the wet ingredients (eggs, melted butter, fresh milk)
-with the dough hook attachment, knead the dough until smooth and elastic for about 10-15 minutes
-cover with cling wrap and rest for 15 minutes
-turn dough onto lightly floured surface and knead for 1 minute

-cut the dough in to 4 equal parts, make a log and cut each log into 6 pieces

-flatten the dough,spread some filling then roll them up and pinch to seal

-lightly roll onto bread crumbs

-cover with damp cloth and let rise until doubled for about an hour

-preheat oven to 350 and bake for 18 to 20 minutes until slightly browned

-serve hot and enjoy!

Spanish Bread