Sunday, 6 September 2015

Hand-Kneaded Filipino Spanish Bread

Making the Spanish Bread has always been in my very long "to-do" list for a very long time.  It was only just recently that I had the chance to bake one because of several reasons: I don't have a dough mixer and I find it difficult to hand-knead bread dough.  

I have been baking Spanish breads since I started baking again.  I still have no dough mixer BUT I am now more confident to bake breads just by hand-kneading the dough AND I no longer get lazy to hand-knead (evil grin).

Filipino spanish bread is also known as senyorita.  It is one of those traditional breads that is sold in most local bakeshop. It  is a sweet bread that is shaped like a batton similar to a small baguette, formed and rolled like a croissant, covered with bread crumbs like a pandesal, and filled with sugar and sometimes with cheese .  

I'm not sure where the name came from, why it is called Spanish bread when there's no Spanish breads similar to it, nor why is it also referred to as senyorita.  My research on the world wide web yield fruitless. I hope somebody can enlighten me on this matter, p-p-leeeaase.

Every Filipino who grew up in any area in the Philippines have had this bread for snack at one point in their lives.  My siblings and I grew up having this kind of bread for meryenda (snack). We used to dunk it in a glass of coke or juice or coffee or milk or milo. We sip the bread first to savor the mixed flavor of the bread (they used to taste like margarine) and the liquid we used to dunk the bread in, and make a big bite good enough to finish the whole bread so we can get another piece.  Those were the simple times and I remember that one spanish bread was only sold at 50cents each at our local bakery way back then.  Now, I'm not sure if local bakeries still sell them.

The husband and I usually see Spanish breads being sold here in Doha. I'm not just sure how they taste like since we haven't tried buying one.  But at least, we are glad to know that our kababayans in Qatar can still enjoy their favorite spanish bread even if they are very far away from home.

For my version of Filipino Spanish bread, I used the same dough recipe as that of my Cheesy herb bread.  If you haven't seen it yet you can check it at Cheesy herb bread.



Dough :
All Purpose Flour - 400 g. (set aside at least 15 grams for dusting)

White Sugar - 68 g.
Salt - 2 g.
Instant dry yeast (le saf) - 4 g.
Water- 120 g
Butter Flavored Shortening - 60 g.
Whole Eggs- 100g

Butter, softened - 1/2 cup
Brown Sugar - 1/2 cup or more
Bread Crumbs 1/2 cup or more
Soft Cheese, sliced into sticks

Bread Crumbs 1/2 cup or more

Baking procedure:

     Fermentation time: 60 minutes
     Dough Scale:  60 to 65 grams each
     Proofing time :  30 minutes 

     Resting Time : 10 minutes
     Baking : 180 degrees celsius / 15-20 minutes or until the top is brown

1. In a bowl, mix all the dry ingredients for the dough except for the salt. After mixing, add the salt.
2. Make a whole in the center of the flour mix and pour the water, beaten eggs, and butter, mix by hands until it forms into a dough.

3.  On a flat surface, sprinkle some flour and knead the dough for at least 20 to 25 minutes.  The dough will be a bit sticky.
4. transfer the dough into a the same bowl and cover it with plastic or cloth. Ferment for 60 minutes

5. Brush your flat work surface with butter. 
6. Punch dough in the center and transfer it in your flat work surface.  

7. Cut and divide the dough into 60 to 65 gram balls.  Roll to form a small ball. Let it rest for 10 minutes8.  Using a rolling pin, roll out each dough to form a triangle. 

9.  Brush the top with softened butter, sprinkle it with sugar, then sprinkle it with bread crumbs, place the a stick or 2 of the soft cheese, then roll up the dough starting from the larger end going to the tip of the triangle.
10.  Cover the rolled up dough with bread crumbs and arrange it on a non-stick or greased or wax-paper lined baking tray.  Do the same for the rest of the dough.

11.  Proof for about 30 minutes.
12. Preheat oven to 180 degrees Celsius.

13.  After the 30 minute proofing, bake the bread at 180 degrees Celsius for 15 to 20 minutes until the top most part turns into a light brown color. 
14.  Cool down before serving

© myFresha-licious (06September2015)


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