Milk Cheese Spanish Bread

Ingredients

• 0.25 cup sugar (for filling)
• 0.125 cup margarine (for filling; 1/8 cup)
• 15 g cheese (grated, for filling)
• 0.25 cup 3rd class flour (for filling)
• 1 tbsp milk powder (for filling)
• 1.75 cup bread flour (approx. 1/4 kilo)
• 2 tsp instant dry yeast
• 2 tbsp sugar (for dough)
• 0.5 tsp salt
• yellow food coloring (a small amount; optional)
• 0.5 cup water (plus 1 tbsp)
• 2 tbsp margarine (for dough)
• 1 tsp vanilla
• breadcrumbs (for coating)

Steps

1. 1

   Prepare the filling: In a bowl, combine 1/4 cup sugar, 1/8 cup margarine, and 15g cheese. Mix until well combined and the mixture starts to stick together.

2. 2

   Add 1/4 cup 3rd class flour and 1 tbsp milk powder to the filling mixture. Mix by hand until a cohesive paste forms. Set aside.

3. 3

   Prepare the dough: In a large mixing bowl, combine 1 3/4 cups bread flour and 2 tsp instant dry yeast. Mix well.

4. 4

   Add 2 tbsp sugar, 1/2 tsp salt, and a small amount of yellow food coloring (if using) to the flour mixture.

5. 5

   Pour in 1/2 cup plus 1 tbsp water, 2 tbsp margarine, and 1 tsp vanilla.

6. 6

   Mix the dough by hand for about 4 minutes until smooth and elastic.

7. 7

   Shape the dough into a ball, place it in a bowl, and cover it. Let it rise until doubled in size (about 45-60 minutes).

8. 8

   Deflate the dough to release air. Divide the dough into equal portions (the size is up to your preference). Divide the filling into the same number of portions.

9. 9

   Flatten a piece of dough, place a portion of filling in the center, and roll it up into the classic Spanish bread shape.

10. 10

    Roll the shaped dough in breadcrumbs until evenly coated.

11. 11

    Arrange the bread on a tray, cover, and let them rise for 1 hour.

12. 12

    Prepare the 'kaldero' (pot) for baking: Place a wire rack or steamer stand at the bottom of a large, dry pot to act as a spacer. Preheat the pot over medium heat.

13. 13

    Place the bread inside the pot (on a tray or plate that fits) and cover tightly. Cook for 15 to 20 minutes over medium heat until done.

14. 14

    Alternatively, if using an oven, bake at 180°C to 200°C (350°F to 400°F) for 15 to 20 minutes.

Notes

3rd class flour is often used in Filipino bakeries for fillings; if unavailable, all-purpose flour can be substituted. The yellow food coloring is traditional for Spanish bread but purely aesthetic.

Nutrition per serving

• bread
• snack
• Filipino
• stovetop baking
• sweet bread
• merienda