The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spanish Bread

Kaipea's picture
Kaipea

Spanish Bread

Bread Flour100%1000g300g
Sugar21%210g63g
Salt1.75%17.5g5.25g
Shortening (butter / Margarine)5%50g15g
Yeast1.5%15g4.5g
Water58%580g17.4g
Milk Powder5%50g15g
  1922.5g 
(30g/ 64pcs)
576.75
(30 g/ 18pcs)
 Filling for Spanish Bread: 1/2 cup butter1 cup Brown Sugar1 cup Bread Crumbs Notes: - Knead till dough feels tacky, windowpane should show less "veins", at least 10 - 15 minutes kneading with 2 minute rest. - Bulk Fermentation 1 hour  - Dough is ready when it feels taut and leave small impression - Scale, and Preshape into small balls, Rest for 30 min or until it doubles in size   -With a rolling pin flatten the dough into a rectangle - at least cover the middle of dough with a lot of filling, then Roll. - Cover the dough with Bread Crumbs  - Ferment: 1 hour - Bake at 365 f for 20 minutes or until golden brown, Rotate pan.   - The bread is soft and slightly sweet  - Filling wasn't enough so I added a lot more above -Don't use dark trays

Comments

Edo Bread's picture
Edo Bread

This picture keeps grabbing my attention. It isn't the kind of thing I would tend to bake, but it is attractive.

dabrownman's picture
dabrownman

olive oil that would be perfect with this bread.  Well done and

Happy baking