Manang K's BM Spanish Bread

I guess most of you have already noticed my great love for baking. Sayang lang kasi there are 2 adults here sa bahay. I want to make a lot nung nasa pinas ako, at maraming nagaantay na kakain ng mga gagawin ko, pero the kitchen not being mine, and mine alone, made this endeavor really difficult. when i had to bake, my lola has to make dinner, or the baking tools are almost always missing, and the really awful floorplan (not to mention the flooring) of our kitchen is really making me nuts everytime i try to bake something.though I must admit I like the part where in I just leave all the dirty dishes on the sink and they magically disappear a few hours after lol..

Last May 08, I made my first try of Manang Kusinera's BM Spanish bread, then the second one, yesterday. I will explain the differences of these tries at the end of this post.

This post shall contain the ingredients list, but for the proportions, kindly visit Manang K’s site. This is just a little gesture to thank her for all those tutorials. It's gonna help get more traffic to her website. :D

Ingredients:

Dough:

• Milk
• Water
• Egg
• Butter
• Salt
• Bread Flour
• White Sugar
• Yeast

Filling:

• Softened Butter
• Sugar
• Cinnamon (optional  MUST TRY)

Bread Crumbs

Tools:

• Bread Machine
• Cookie sheet
• Cling wrap
• Oven

Directions:

Place the ingredients as shown in your bread machine manual. Mine says the liquid ingredients first, the dry ingredients, then the yeast. A good trick is to put the butter cut in small pieces or oil on top of the liquid ingredients, the salt next. This is just to prevent the yeast from getting in contact with salt. The salt may inhibit the yeast from doing its job. It should look a lot like this:

While the dough is mixing up in the bread machine, prepare the filling and the kneading station. Once the dough is ready, divide it into portions then flatten them with a rolling pin. I discovered that dough that was flatter produced a better texture. Add flour as needed so that the dough won’t stick to the counter or the rolling pin.

Spread a nice amount of filling on the dough. On my second try I tried cinnamon and cheese as fillings.

Roll up tightly, jell-roll style, starting at the top. Make sure to seal it tightly.

Roll it into breadcrumbs and make sure everything is covered deliberately.

Place them in greased baking pans, with the seams down. Cover the whole thing with cling wrap. The cling wrap I used wasn't very “clingy” so I taped it to the pan so it remains secure.

Let rise for 30 minutes inside the oven with a bowl of hot water inside. They should at least double in size. I've observed that letting them rise for too long (thus let them leaven too much) make the final product seem like it only has air inside and will collapse a few hours after. Resulting to a dense, heavy bread roll.

These were accidentally left to rise for 4 hours (I fell asleep lol)

Bake for 350 deg F for 10-12 minutes or until golden brown. Let cool before taking off the pan. The filling tends to stick the bread to the pan and taking it off immediately may tear up the bread (trust me – with all my hype and excitement, I really tried haha)

I got so addicted with the cinnamon filled ones. The cheese filled ones weren’t so much of a treat – maybe the type of cheese.

Tomorrow I'll try to make this with whey protein and out of wheat flour (I'm starting to stay away from pure white bread - diet diet haha) to make this a post workout snack or one small meal. Perhaps the same logic with Manang's wheat pandesal? I'll let you kno. much love!