Spanish Bread

Bread Flour	100%	1000g	300g
Sugar	21%	210g	63g
Salt	1.75%	17.5g	5.25g
Shortening (butter / Margarine)	5%	50g	15g
Yeast	1.5%	15g	4.5g
Water	58%	580g	17.4g
Milk Powder	5%	50g	15g
		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