Spanish Bread

I remember during my high school days, I would always buy Spanish bread and orange soda. Same snack almost every day (there are days when I would buy ensaymada). I never get tired of it.  It is one of the Filipino bread I love. I love it especially when freshly baked (like pandesal). It smells so good and tastes divine!

There is no known origin for Spanish bread. Spain doesn't have a bread like it. I have searched many times and I can't find anything about the origin of Spanish bread.

Here in Chicagoland, not a lot of Filipino stores have Spanish bread. It's a little bit frustrating. I would sometimes order from a friend who ships the bread from California just to be able to eat it. Yes, that is how much I love Spanish bread.

But then knowing me, you would ask, 'Didn't you try experimenting on Spanish bread?'. As a matter of fact, I did. A few times already. But there is one thing I discovered in myself. I don't like making dough! I don't really enjoy it, but then I had to do it if I want to be able to eat Spanish bread. A little bit of sacrifies for the love of the bread. Lol.

Here is the recipe for Spanish bread

Ingredients

Dough

3           cups      bread flour
1           cup        all purpose flour
3           pcs         egg yolk
1/2        cup        water
1/2        cup        2% milk
1           pouch    active yeast
1           tsp         salt
1/2        cup        butter
1/2        cup        sugar

Filling

1/2        cup        breadcrumbs
1/2        cup        brown sugar
1/2        cup        butter


Breadcrumbs

Procedure

Making the dough - mix the yeast with water.  Wait 5 minutes until its bubbly. Set aside.

Mix all the dry ingredients. Add eggyolk, butter and milk. Then add the yeast mixture. Mix thoroughly. Let rise for at least 2 hours.

When dough is ready, cut into small pieces. Flatten the dough ( 2 x 4 inches). Add the filling. Roll it up.  Sprinkle with breacrumbs.

Bake for 20 minutes at 350°F.