Tuesday, September 11, 2007

Spanish Bread

I managed to take photos the last time I made spanish bread, so here goes the step-by-step how-to's. For some reason, my computers (both PC with Windows XP and laptop with Linux) do not currently work well with slide.com. I have not had the gumption to make a new account with Flickr to attempt making slide shows, so I resorted to posting a series of photos here instead.

This is another kid-favorite rolls, they like these more than they do ensaymada, although I made both using the same dough (see my posts on Ensaymada).

RECIPE: Please see the BM ensaymada recipe here for the ingredients list and to prepare the dough on the bread machine. The following is the step-by-step guide on how to actually make the rolls.

For the butter-sugar mixture: 1 stick of softened butter (1/2 lb) + 1 cup white sugar.


Prepare the dough. Divide into portions the size of a golf ball. Mix sugar (your choice: brown or white. I prefer white.) and softened butter/margarine (I can't specify the proportions because I approximated. I just kept adding sugar and mixing until I got a consistency that was gritty yet spreadable.)

Flatten each piece with a rolling pin as shown. Go ahead, don't be afraid...Start from the middle outward up and down, especially adding pressure at the ends so they stick to the table. That way, they don't roll back or spring up.

Spread a good layer of sugar-butter mixture. Avoid the ends so you can seal properly.

Roll tightly. Make sure end seals.

Coat with breadcrumbs.

Place on baking pans with seam side down. Cover with plastic. Let rise for 15-30 minutes (depending on what yeast you used and the humidity/temperature of environment). Bake at 350 deg F for 12-15 minutes or until golden brown. (If you have too much for one-time serving and want to reheat these in the future, bake only for about 10 minutes initially, so when you reheat they won't look burnt. I reheat 2-3 pieces for merienda in an oven toaster at 350 deg F for about 3 minutes or so.). Transfer to cooling wire rack right away.

STORING: When you cannot eat all freshly baked spanish bread, after cooling in the wire rack for about 30 minutes, they should be warm (not hot) or almost room temp. That is the perfect timing to place them in ziploc bags and close. Observe after several minutes if they sweat. If they do, open the bag and let the excess moisture evaporate some more, wipe the sweat inside the bag with paper towel. Whey they do not sweat anymore, close bag tightly. When done at the right timing, your spanish bread will remain soft for 3 days without having to reheat them. But then, I myself prefer heating them up in oven toaster for about 3 minutes. And these do not last more than 3 days (or even a day!) for my family.
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