Spanish bread is our daily merienda when I was a child. Young boys will be peddling newly baked bread kept in a brown box every afternoon. It is a bread roll filled with breadcrumbs normally from left over unsold bread, margarine and sugar.
I put a twist into the filling by using half breadcrumbs and half toasted almond meal. I experimented a healthy version of it last week by using wholemeal flour, canola oil into the bread and low fat butter for the filling. Obviously, I craved for a more tastier Spanish bread. I used a combination of bread and plain flour because I want a softer finished product. It passed the discriminating taste of my kids and husband so I guess it's worth posting.
Happy baking!
Ingredients:
2 cups bread flour
1 cup plain flour or all purpose flour
1 sachet of dry instant yeast (7 g per sachet)
1/4 c sugar
1/2 t bread improver
2 t salt
2 T butter or margarine
1 pc. beaten egg added to 3/4 c to 1 c warm water (if weather is hot, regular tap water is fine)
Filling:
Equal parts of bread crumbs and toasted almond meal (1/2 c each)
approximately 1/2 c butter or less, as desired
1/2 c brown sugar
Procedure:
1.For the dough, refer to the mixing procedure of
Pan de Sal, my previous post.
2. After step 5, roll each dough into a ball and rest for few minutes.
3. Flatten each ball with a rolling pin and spread around 1 Tbsp. of the filling evenly.
4. Roll with the tapered part at the bottom. Lay each piece in a tray and let rise for approximately 30 minutes.
5. Bake in pre-heated oven (200degC or 400degF) for 10 minutes or until golden brown.
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