Spanish Bread

Procedure Description
  1. In a bowl, dissolve the salt and sugar in water.
  2.  In another bowl, mix together the bread flour and yeast.
  3.  Pour water mixture into the flour mixture.
  4.  Mix just until flour is hydrated. Gather and press together dough pieces to form a single mass of dough.
  5.  Transfer dough on bench. Knead in shortening.
  6.  Continue kneading until dough is smooth. The dough should pass the film/windowpane test. Round the dough after kneading.
  7. Transfer dough to a lightly greased bowl. Cover with plastic wrap. Label.
  8.  Allow dough to ferment for 1 hour.
  9.  While dough is fermenting, make filling by mixing together bread crumbs, water, and granulated sugar. Make sure that the filling tastes very sweet.
  10. Degas and flatten dough into a rectangle.
  11. Using a dough cutter, cut dough into 35g pieces.
  12. Round each piece and place in a line on the work bench.
  13.  The rounding process should not exceed 5 strokes, so that the smoothened end of each dough piece would not burst.
  14. Bench proof the rounded dough pieces for about 10 to 15 minutes, to rest the gluten for easier make up.
  15. Flatten each piece of dough.
  16.  Spread margarine and filling on top.
  17.  Roll dough to a baston and seal the seam.
  18.  Roll on breadcrumbs.
  19. Pan dough pieces on a greased tray. Cover with plastic.
  20. Proof dough for 30-40 minutes or until passes the indentation test.
  21. Bake dough pieces at 350F minutes for 15-20 minutes or until golden brown in color.
  22.  Remove bread from pan and transfer to a cooling rack.
  23. Serve when bread has cooled slightly.
Spanish Bread
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Servings:  25pcs
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Related Categories:   Breads,  


Salt 8g Granulated sugar 50g Water 285ml Bread flour 500g Yeast, instant 4g Shortening 50g Breadcrumbs 50g Filling: Breadcrumbs 150g Granulated sugar 75g Water 20ml Margarine 150g

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