SPANISH BREAD- A FILIPINO BAKERY FAVORITE

Spanish Bread brings back memories of hot afternoon snacks back home with these soft bread coming out of brown paper bags, warm and fresh from the bakery. The sweet, buttery paste filling is my favorite.

Around the time when the Holidays were approaching a reader asked if I have a Spanish Bread recipe on the blog. And that was a very nice inquiry because I stopped and asked myself  “Why I have not made this delicious bread, the Spanish bread which is also another bakery classic back home?”

Ingredients
For the Bread Dough
1 and 1/4 cups warm milk 105-115 F
2 and 1/4 tsp active dry yeast
4 and 1/2 cup all-purpose flour, divided + up to 1/8 cup extra for kneading
1 tsp salt
1/2 cup sugar
1/3 cup canola oil
2 large eggs lightly beaten
3/4 cup bread crumbs for coating the bread
1/4 cup evaporated milk
For the Spanish Bread Filling
1/4 cup all-purpose flour
1/2 cup` bread crumbs
1/3 cup butter
2/3 cup brown sugar
1/3 cup evaporated milk

Instructions
Make the Bread Dough

• In a mixing bowl, combine milk and yeast. Let stand for 5 minutes or until foamy. Add the eggs, sugar, oil and salt. Stir everything with a wooden spoon. Add 4 cups of flour, one cup at a time while stirring. The mixture will turn into a shaggy dough. 
• Sprinkle just enough of the remaining 1/2 cup of flour and keep stirring until the dough gathers in the center. Turn the dough over on a floured board and knead it until it is smooth and elastic, about 6-10 minutes. As you knead, dust your hands and your board as needed to help with the stickiness. You may need to use up to 1/8 cup of additional flour.
• Shape the dough into a ball and place it a bowl. Cover and let rise for 1 and 1/2 hours, or until the size is doubled. You can make the filling at this point.
• For full instructions please see : www.womanscribbles.net

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