Spanish bread is a Filipino sweet bread roll with a buttery, sugary filling. It’s then rolled in bread crumbs and baked until golden brown and delicious!
(Fan of sweet bread rolls? Try this ube bread recipe — it’s packed with ube halaya and topped with toasted coconut! Pan de coco is also delicious – soft and fluffy rolls filled with sweet coconut.)
The Philippines was under Spanish rule for more than 300 years (yes, that long) so Spain’s influence on Filipino culture runs deep and profound. The country itself is named after King Philip!
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Ironically, Spanish bread has nothing to do with Spain lol! Nobody knows for sure why it’s called “Spanish” bread but one thing’s for certain — it’s delicious.
After I divide the dough into equal pieces, I flatten it, spread a filling that consists of breadcrumbs, butter, sugar and milk, then roll it into a log.
Spanish bread is usually enjoyed as a snack or merienda but we eat it for breakfast too. It’s perfect with coffee or tea.
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(6) Proceed to add the rest of your flour ½ cup at a time combining well after each addition. If your dough is too wet or sticky, add more flour a little at a time until the dough becomes manageable.
(9) Grease a large bowl with oil. Place dough in the greased bowl and turn to ensure the whole dough is coated.
(10) Cover with a damp cloth and allow to rise in a dry warm place (about 90F) until it doubles in size (about 1.5 hours). This is when I usually prepare the filling (see next section).
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(11) Once the dough is ready, turn it into a lightly floured surface and knead slightly. Weigh the dough and divide into 18 pieces.
(12) Flatten each piece into an oval/rectangle thats approximately 10 x 3 inches. Don’t flatten it too thin; go no thinner than 2mm.
(16) Place on lightly greased baking pans (you’ll need 2) and cover with a damp cloth. Space evenly. Allow to rise a second time (about an hour).
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(2) Ensure the mixture is smooth and evenly blended. If your filling is too chunky, add more milk 1 teaspoon at a time until you get a spreadable — but still fairly thick — consistency.
You know that lovely freshly baked bread smell? That’s yeast! In addition to making dough rise, yeast also gives bread its “bready” smell.
There are two main kinds of yeast you’ll find in the supermarket — active dry or instant rise (sometimes also called quick rise or rapid rise).
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Active dry yeastneeds to be bloomed in warm water; instant dry yeast can be added directly to dry ingredients such as flour.
I almost always use active dry yeast. For one, I like how by blooming it in water I can guarantee that the yeast is still alive.
I know some bakers like to use the dough hook of their stand mixers to knead their bread dough and that’s fine.
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Soft and chewy bread is a combination of several factors, but properly proofing your yeast and not over-kneading your dough are key.
Between you and me, I really don’t care all that much if bread and rolls are perfectly shaped. And so what if the filling flows over? They’re still delicious.
Depending on the recipe, this can range from 30 minutes to 2 hours. Just check in at the halfway mark so you can get an indication of how much longer you have to go.
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So what I like to do is turn my oven on to its lowest setting for a few minutes, then turn it off so that it’ll be about 90F when I’m ready to put my dough in to rise.
And do you really need a damp cloth to cover your dough while rising? I do but it’s not necessary. Sometimes I use plastic wrap. And other bakers I know use pot lids.
The key is covering the bowl with something because doing so helps the dough retain moisture and prevents it from drying out.
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I’ve personally never used bread flour to bake bread. I always use all purpose flour because that’s what I always have on hand. And I’ve had great success with it.
So if you don’t have bread flour, no worries. You can use all purpose flour and make very tasty bread out of it.
I did read that the higher percentage ofgluten in bread flour (somewhere between 11-14%) makes it ideal for bread because it makes the dough moreelasticand easier to work, resulting to lighter textured breads.
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So if you’re curious, you can substitute all-purpose flour for bread flour easily. It’s a 1:1 substitution. You can read all about it and the different kinds of flour here.
Just place the completely cool bread in a large Ziploc bag and put the bag in the freezer. It should last at least 1 month.
To serve, thaw in the microwave for a few seconds then pop in the oven toaster until warm and toasty. Good as new.
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Hope you enjoy this recipe. It’s a fairly long process but it’s a simple one and the results are more than worth it!
Did you make Spanish bread? I’d love to hear all about it!Leave a comment or a star rating below.You can also tag me onInstagramorFacebook. I’d love to see your creations!
Calories: 294 kcal Carbohydrates: 49 g Protein: 5 g Fat: 9 g Saturated Fat: 4 g Cholesterol: 14 mg Sodium: 264 mg Potassium: 60 mg Fiber: 1 g Sugar: 14 g Vitamin A: 162 IU Calcium: 16 mg Iron: 2 mgMonay is a popular Filipino bread known for its dense texture and slightly sweet, milky flavor. It is perfect for breakfast or merienda with a cup of coffee or ice-cold juice.
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There is nothing better than the taste and smell of freshly-baked homemade bread. And you are in for a treat with this homemade Monay recipe! It is a delicious and filling snack or merienda that is so easy to make and your whole family would surely love it.
Monay is a classic Filipino bread known for its dense texture and is characterized by an indention or slit in the top middle part of the bread. It is one of the most popular Filipino bread and is commonly sold at
Or local bakeries together with pandesal, cheese bread, and Spanish bread. It has a milky and slightly sweet flavor that is perfect with a cup of hot coffee or chocolate. You can enjoy it as it is or with your favorite spread like butter, coco jam, or cheese.
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It is one of the most basic Filipino bread and is considered “the mother of all Filipino bread”. The dough used in making monay may be transformed and modified to make other Filipino bread depending on the amount of water, proofing, and baking time. These bread include
Monay is made with bread flour or all-purpose flour, powdered milk, sugar, and salt with yeast, egg, and butter. These ingredients are mixed together to form a dense dough, kneaded until smooth, and then rested for the dough to rise. It is then shaped into balls that are slashed to make the trademark indention on the bread. The doughs are usually brushed with egg wash or milk to have that shiny and glossy finish when baked.
Bread Flour was used in this recipe as it has a high protein content for a denser texture required to bake monay. You can also use all-purpose flour if bread flour is unavailable, but note that the bread rolls would be a bit lighter in texture.
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Salt – enriches the flavor of the bread, regulates the development of the yeast, and reinforces the gluten structure of the dough.
Instant Yeast - also known as rapid rise yeast. You can mix it directly with the dry ingredients and it requires lesser time to rise. Alternatively, you can use active dry yeast but make sure to rehydrate and proof it first.
Unsalted Butter – helps by working as fat and traps steam and carbon dioxide for a higher rise. It also helps extend the shelf life of the bread.
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Egg – adding eggs to bread gives them softer crumbs and lightens it a bit, add this if you do not want hard, dense monay. Eggs also act as a leavening agent.
Store monay in an airtight container. It can last for about 2-3 days at room temperature or about a week in the refrigerator.
To reheat, you can place it in an oven toaster until heated through or pop it in a microwave for about 10-15 seconds.
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Monay is a popular Filipino bread known for its dense texture and slightly sweet, milky flavor. Perfect for breakfast or merienda with a cup of coffee or ice-cold juice.
Calories: 418 kcal Carbohydrates: 70 g Protein: 12 g Fat: 10 g Saturated Fat: 6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 1 g Cholesterol: 48 mg Sodium: 194 mg Potassium: 209 mg Fiber: 2 g Sugar: 21 g Vitamin A: 308 IU Vitamin C: 1 mg Calcium: 98 mg Iron: 1 mgSpanish Bread is a favorite 'merienda' or afternoon snack in the Philippines that can be found in many local bakeries. You
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