I came home one day from a prayer meeting with a happy tummy because someone brought some Spanish Bread. It was deliciously cooked. It was soft and the sweetness was just right. Just like the way I like it. I have always wanted to eat my favorite specialty breads but I didn’t have the confidence to do it. Maybe because the yeast scares the hell out of me. Yup, I’ve tried to bake breads several times but the dough does not quite rise the way it is supposed to be. That is why I always end up with breads that are kind of hard the next day. It never occurred to me to use a bread maker or bread machine.
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After having my friend’s sumptuous Spanish Bread which I have been craving for quite some time. I decided to buy my first ever Bread Machine. Finally, I had the guts to do some baking. With a few tries and altering some of the recipes found online, I am able to make the easiest and the most perfect Spanish Bread you can ever taste. And yes, this is best combined with hot cocoa!
A few reminders:
Since we are using a Bread Machine, there are a few things that we have to keep in mind. First, we are going to use a Bread Machine Yeast instead of the Active Dry Yeast. Unlike the traditional way where the yeast will be the first one to be prepared by making it foamy, the Bread Machine Yeast goes last. You also have to make sure that it does not touch the water (or any liquid in the recipe) and the salt before kneading it. This is because the yeasts work differently. The Active Dry Yeast will normally require to be activated before adding to the bread whereas the Bread Machine Yeast or Instant Dry Yeast doesn’t require activation. It goes directly to the dough. I have also provided the YEAST CONVERSION CHART (FREE PRINTABLE) if you need one.
Check my recipe below and start baking your own breads.
- 3 cups cake flour/ bread flour ( I prefer cake flour, it's super soft melt in the mouth kind of bread)
- 1- 1 1/2 cups all purpose flour
- 1/2 cup sugar
- 1 tsp salt
- 2 1/4 tsp. of Bread Machine Yeast
- 3 egg yolks
- 3/4 cups evaporated milk or fresh milk (I used fresh milk )
- 1/2 cup melted butter
- 1/2 cup water
- extra flour for kneading
- parchment paper for baking
- 1/3 cup softened butter
- 1/4 cup brown sugar
- 1/3 cup bread crumbs
- 2 drops of vanilla
- Put the following in your bread machine in this order: egg yolks, fresh milk, melted butter and water.
- Then add salt, sugar, all-purpose flour and cake flour/bread flour.
- Make a small indention on top of the flour. This is where you will put the Bread Machine Yeast. Make sure it doesn't touch the salt or the liquid ingredients before kneading. This was specified in the bread machine's manual.
- Set your Bread machine to the Dough Setting. Wait until the whole process is done. Wait for another 10 minutes and let the dough rise a little bit more.
- In a bowl, mix the softened butter, brown sugar, bread crumbs and vanilla. Do not melt the butter.
- When the dough is ready, take it out of the bread machine. Divide the dough into equal parts where each part is a size of a tennis ball. Each piece will make one bread.
- Take one piece of the dough ball, flatten it out to oblong shape using a small rolling pin.
- Spread the filling thinly on the whole dough.
- Roll the flatten dough starting from one end all the way to the other end.
- Prepare your breadcrumbs and roll each of the bread on the breadcrumbs.
- Using a flat baking sheet with parchment paper, place the doughs 2 to 3 inches apart.
- Wait for an extra 10 minutes to make the dough rise a bit more.
- Pre-heat oven to 325 degrees Fahrenheit, bake for 20-25 minutes or until golden brown.
- Serve hot!