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Filipino SPANISH BREAD BY BREAD THINGS 

₱100 per DOZEN

In the Philippines, Spanish bread is a staple in every bakery and a favorite mid-day snack paired with hot cocoa or coffee by Filipinos. It is fairly simple to make and the ingredients are probably in your pantry or refrigerator already. It does take some time to make but it is worthwhile because it is so yummy especially freshly baked from the oven. Slightly sweet and soft buttery bread is simply delicious.

STEP BY STEP 

STEP 1

For the DOUGH:

2 teaspoons of instant yeast

1 teaspoons of white sugar

1/4 cup of warm water

4 cups of bread flour or plain flour

1/3 cup of white sugar

1 teaspoon of salt

1/2 cup of milk

2 eggs lightly beaten

1/2 cup of melted unsalted butter

For the FILLING:

softened unsalted butter

breadcrumbs

brown sugar

Proof the yeast by combining the first 3 ingredients in a bowl and leave it for 5 minutes. You will see in the photo above that it will become foamy.

STEP 2

In a large bowl, whisk the flour, salt and sugar until combined.

Make a well in the center of the flour mixture and add in the milk, butter, eggs and yeast mixture. Stir with a spatula or wooden spoon until mixed. (Have your milk and eggs in room temperature. I microwaved the butter every 20 seconds until it melted. Make sure the butter is not too hot when you mix it in. We don't want to kill the yeast.)

Spread some flour on your surface and knead the dough for 10 minutes until smooth. This is the step where my little helper had fun.

STEP 3

Place the dough back to the bowl that is lightly greased with vegetable oil. Cover it with saran wrap and a kitchen towel.

Let it rest for 3 hours. After which, you can see it has doubled in size.

STEP 4

Divide the dough to 16 pieces with a knife.

Roll out the dough to flat oblong shape and spread a 1/2 teaspoon of butter. Sprinkle some brown sugar and bread crumbs and roll it up. Cover the dough with bread crumbs and place it seam side down on a parchment covered oven tray.

Let it rest again for 30 minutes.

STEP 5

Bake at 160 degrees celsius for 12 to 15 minutes until golden brown. I'm using a convection oven. I was able to fit 8 pieces in the oven tray.

You can also change the filling of your choice. I recommend filling it in with grated cheese or nutella. SHARING IS CARING ENJOY <3 

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BREAD THINGS UBE CHEESE PANDESAL  ₱ 180 per Dozen  Step by step Step 1: Prepare Purple Yam

If using frozen grated ube, thaw completely and remove from package. Wrap the thawed ube in aluminum foil, leaving a little opening on top, and place in a steamer basket. Steam for about 10 to 15 minutes, or until soft. Allow to cool slightly and mash until smooth, if needed. Use 1/2 cup.

If using fresh ube, place one medium purple yam and enough water to cover in a saucepan and cook over medium heat until fork-tender. Drain and allow to cool to touch. Peel the yam and mash with a fork or potato masher until smooth. Use 1/2 cup.

If using prepared ube halaya, use 1/2 cup jam and decrease sugar to 4 tablespoons.

If using ube powder, reconstitute 1/4 cup 0f the powder with 3/4 cup hot water and stir until smooth.

Step 2: Make The Dough

In a mixing bowl, add the warm water at 105 to 115 F in temperature and sprinkle the active dry yeast and one tablespoon of the sugar. Stir the mixture and let stand for about 5 minutes, or until foamy.

Add the softened butter, the eggs, the remaining sugar, warm milk, the mashed purple yam, and salt. With a wooden spoon, stir the ingredients until well combined.

Add 3 cups of the flour, one cup at a time, stirring well each addition. By this time, the dough is starting to form a shaggy mass. Add just enough of the remaining flour to manage stickiness and stir until the dough comes together in the center of bowl.

Lightly grease a kneading board, and turn the dough out.

Step 3: Knead, Proof, And Assemble

The dough will be sticky. To make kneading easier while keeping the bread texture soft, use oil and a little amount of flour. Grease work surface and your hands as needed and sprinkle the dough with flour, but do so sparingly as over-saturating the dough with oil will keep it from rising and adding too much flour will make it dry.

The dough will gradually lose its stickiness as you knead, but it will remain somewhat tacky. To check if the dough is well-kneaded, do the windowpane test. Take a small portion of the dough and with your fingers, stretch it out to form a square. A translucent film should form in the center without breaking easily. The dough should be smooth and elastic.

Place the kneaded dough in a lightly oiled bowl and cover with a kitchen towel. Let rise for about 1 1/2 to 2 hours or until double in size.

Gently deflate the risen dough and form into a 20 to 22-inch log. Cut the log vertically in half and then cut each half into seven smaller portions to yield 14 portions.

Using the palm of hands, flatten each dough portion and place a piece of cheese in the center. Fold the dough around the cheese and form it into a smooth ball, tucking the ends under to seal.

Roll the dough in bread crumbs and arrange in a single layer on a parchment-lined baking sheet.

Cover loosely with a clean kitchen towel and let rise for about 40 to 60 minutes or until puffy and have doubled in size.

Bake in a preheated 350 F oven for about 20-23 minutes. Remove from the oven and allow to slightly cool as the filling will be hot!

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BREAD THINGS BANANA BREAD ₱140 per pcs. Ingredients: 3 overripe/black bananas, fresh or freeze-thawed 1 cup sugar 1/2 cup butter (1 stick) - save wrapper to grease pans 2 eggs 3 Tablespoons milk 2 cups flour 1 teaspoon baking soda 2 Tablespoons each add-in Tools: Kitchen Aid mixer (or a bowl, and electric beaters or a spoon and strong arm) rubber spatula 1 or 2 loaf pans STEP 1: Freezing your ridiculously ripe bananas, preferably in groups of 3, means you're always ready for banana bread.  You can thaw the bananas in your bowl on the counter, or microwave them.  Don't worry about the pool of liquid they drop - the freeze-thawed bananas will actually taste better than the same bananas that haven't gone through the process.  Just remember to peel your bananas before freezing them. STEP 2: Cream the stick of room-temperature butter and 1 cup sugar together with the 3 overripe bananas. I typically dump all three into my Kitchen Aid mixer, hit go, and wander off for a bit.  Be sure to scrape the sides at least once, then mix a bit more. STEP 3 and STEP 4: Add in the 2 eggs and 3 Tablespoons milk, and mix until they're thoroughly incorporated.  Again, scrape sides as needed between bouts of stirring.   Add 2 cups flour and 1 teaspoon baking soda, and stir in gently until mixed.  Scrape sides and mix again.  The resulting batter will be a thin pudding consistency. STEP 5: If you're going to add nuts, coconut, chocolate chunks/chips, or any other extra bits, now is the time.  I generally figure about 2-3 Tablespoons is the right amount to add in.  If you're using big chunks of nuts or chocolate chips instead of more finely chopped, make them heaping tablespoons.  There's really no way to go wrong -  just add things you think taste good with bananas. Some things that go well in banana bread: - dark chocolate - milk chocolate - macadamia nuts - hazelnuts - walnuts - coconut shavings STEP 6: - Grease two loaf pans with the left-over butter wrapper. - Scoop half of batter into each loaf pan, and remove any drips from the edge. You may add any extras before or after filling the pans.  Since I tend to leave one plain, I just dump the bits on top of the second pan and mix them in with a fork.  It's a bit tidier to add them in earlier, but I'm lazy. You can also make this in muffin pans, or an 8x8 square pan if you prefer.  Just adjust the timing a bit, and pay close attention because you'll be using the "cook it till it's done" method. STEP 7: Bake in 350F oven for 50-55 minutes until golden brown on top and a test poke from a toothpick or skewer comes out clean. Let the pans cool slightly, then while still warm (but no longer dangerously hot) use a silicone spatula or other flexible implement to separate the bread from the edge of the pan, and gently turn the loaf out onto a wire rack to cool. STEP 8:

Slice the bread and serve warm or room-temperature.  To store, let the loaf come to room temperature then wrap in aluminum foil. I'm particularly fond of toasting the leftover banana bread and smearing it with high-quality butter, honey cream cheese, or Nutella.

Let me know how your banana bread turns out - post a picture in the comments if you can!

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Every ingredients are affordable. Try it now and start your own small business.

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