#338_Spanish Bread

Spanish Bread...
another popular kind of bread that Filipinos enjoy.

Why are these called Spanish Bread? I have no clue except maybe it is the same way how we call the "French Bread" here in the States as such even though there is nothing French about them.

As I was making some of the Lion House Dinner Rolls the other day (see post #336), I decided to use the other half of the dough to make some Spanish Bread to see how my G'kids would like them. To my surprise, all of them liked the bread! Our 15 year old g'daughter ate 5 of them, and she would have eaten more if she wasn't worried about gaining weight. Ohhh, so good!

As I mentioned on the Lion House Dinner Rolls post, the similarity between the two breads is the buttering and rolling up the dough. And the obvious difference is the shape. Spanish Bread are longer and skinnier while the Lion House Bread are short and puffy.

Aside from using the Lion House Rolls dough recipe to make the Spanish Bread, you can use any kind of soft dough recipe such as the Ensaymada, click here or Sweet Dough, click here, or even Pan de Sal dough, click here;

Just a side note:I remember back in the Philippines the bakeries over there used "mantekilya" or Star Margarine for the filling.

Shaping the Doughs:
The dough is formed into small balls, then rolled out into about 3"x5", slather the flattened dough with margarine and sprinkle some white sugar.
Starting from one corner, roll up tightly to the opposite corner and you'll end up with doughs looking like the picture above.

Arrange the rolled up doughs on a parchment paper-lined baking sheet with seams facing down. Let the dough rise until double in size. Bake in a pre-heated 375 degrees oven for 15-18 minutes.

Some bakers use bread crumbs on top, but I just brushed the bread with melted butter and sprinkled them with white sugar like you would ensaymada.

ENJOY!!!