Spanish Bread Recipes

SPANISH BREAD

Steps:

• In a mixing bowl, combine milk and yeast. Let stand for 5 minutes or until foamy. Add the eggs, sugar, oil and salt. Stir everything with a wooden spoon. Add 4 cups of flour, one cup at a time while stirring. The mixture will turn into a shaggy dough.
• Sprinkle just enough of the remaining 1/2 cup of flour and keep stirring until the dough gathers in the center. Turn the dough over on a floured board and knead it until it is smooth and elastic, about 6-10 minutes. As you knead, dust your hands and your board as needed to help with the stickiness. You may need to use up to 1/8 cup of additional flour.
• Shape the dough into a ball and place it a bowl. Cover and let rise for 1 and 1/2 hours, or until the size is doubled. You can make the filling at this point.
• Gently punch the dough down and divide it into 18-20 portions. Using a small rolling pin or your hands, flatten each portion into an oval that is about the size of your hands. Spread about a tablespoon of the filling across the surface of the dough and roll it into a log. Repeat with all the other portions. Arrange the rolls in a large baking tray that is greased or lined with parchment paper. Brush evaporated milk on each of the rolls and dip them in breadcrumbs. Cover them loosely with plastic wrap and let them rise for an hour.
• Preheat the oven to 350 F. Bake the Spanish bread for 15-20 minutes, or until the rolls are lightly golden.
• Heat the butter in a small saucepan until it is bubbly. Add the flour and the breadcrumbs and stir the mixture vigorously with a wire whisk for a few seconds. This is a grainy mixture at this point. Immediately add the milk and keep stirring until the mixture loosens up a bit. Stir for 30 seconds more and turn off heat. Stir in the sugar well until it is incorporated. Set aside to cool. This mixture is a chunky paste.

RUSTIC SPANISH BREAD

Steps:

• Sprinkle the yeast over slightly warm (95 degree) water in a small bowl or measuring cup. Stir lightly. Let sit for 10 minutes.
• Measure the flour, and place in the bowl of a kitchen mixer with a dough hook attached. If making by hand, place the flour in a large mixing bowl.
• Turn on the mixer, add salt to the flour, and allow to mix. Slowly drizzle the olive oil into the flour as the mixer is running. If making by hand, use a whisk.
• Slowly drizzle in the yeast and water mixture. Allow the dough to knead by machine for 4 minutes.
• If making by hand, combine the flour with the yeast and water mixture using a wooden spoon, then turn the dough out onto a floured surface and knead for 5 minutes.
• After kneading, you should have a smooth, springy dough that bounces back lightly when pressed with your finger. Check the texture of the dough during the kneading process. If the dough is sticky, add up to 1/2 cup additional flour.
• Cover the dough in the bowl with waxed paper that has been sprayed with cooking spray, then with a kitchen towel. Let rise for 1 hour or until doubled.
• Knead the risen dough by hand on a floured surface for about a minute to remove air. Form the dough into 2 equal-size balls, and place on a 15-inch baking sheet that has been sprinkled liberally with cornmeal.
• Cover the loaves again with waxed paper and a kitchen towel, and let rise a second time for 20-25 minutes or until doubled. Meanwhile, preheat the oven to 425 degrees.
• Bake the loaves for 23-25 minutes or until browned. Bake 5 minutes longer for a crisper crust.

PAN DE HORNO (REAL SPANISH BREAD)

Steps:

• Mix the yeast in the warm water let sit in a warm place for 10 minutes.
• Mix the salt with the flour and run through a fine mesh, allowing it to fall into a large bowl.
• Using your fingers, mix in the oil or butter.
• Slowly pour in the raised yeast while working the dough with your hands so as to produce a firm dough.
• Place the dough on a flat surface with some flour sprinkled on it.
• Knead the dough until it becomes firm and elastic.
• Grease the bowl and place the dough in it. Cover the bowl with a moist sheet and set in a warm place until the dough has doubled in volume.
• Once again, remove the dough and knead it again over a floured tabletop, to remove air pockets and until the dough feels smooth. Return the dough to a covered bowl and let it rest, 15 minutes should be sufficient.
• Cut the dough as desired to form bars, loafs or balls and place on greased pans.
• Cut slits in top of bread as desired.
• Let bread raise on pans 30 more minutes or until the tops of the bars begin to flatten.
• Place in a very hot oven (450 degrees F) for 30 o 50 minutes, or until the tops of the bars become toasted and they sound hollow when knocked on the bottom. Remove the bread from the pans and let cool.
• This recipe comes from a panadero.
• It may not come out exactly right the first time, but with practices the results are incredible.