Chris: 1 revision

2013-07-25T08:45:23Z

1 revision

10.1.1.1 at 01:11, 29 September 2012

2012-09-29T01:11:47Z

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===For the dough===
<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3">
*2 tsp or 1 pack instant yeast
*1/4 cup tepid water
*1 teaspoon sugar
*3-1/2 cups all-purpose flour
*1/3 cup sugar
*1 teaspoon salt
*1/2 cup milk
*1/2 cup unsalted butter, melted
*2 eggs
</div>
===For the assembly===
*1/4 cup unsalted butter, melted
*1/2 cup breadcrumbs
*1/2 cup sugar
===Directions===
#Dissolve yeast in tepid water, which is water with a temperature anywhere between 100 and 110 degrees F. To proof yeast, add 1 teaspoon sugar and let stand for 10 minutes. If the mixture doubles in volume then yeast is active.
#In a large bowl, whisk together the flour, sugar and salt. Add the milk, melted butter, eggs, and yeast and combine well. On a clean surface dusted with flour, knead the mixture into a smooth elastic dough. Add more flour, if necessary.
#Let the dough rest in a bowl greased lightly with canola oil. Cover the bowl with plastic wrap and let the dough rise until the size doubles, about three hours.
#Divide the dough into two equal parts. Shape each part into a log and divide into eight equal parts with each piece weighing about 2-1/2 ounces. Roll each piece into a 3- by 5-inch rectangular sheet. Brush with melted butter, sprinkle with breadcrumbs and sugar, and roll the sheet like you would a jelly roll. Start from one corner and roll towards the opposite corner. Then sprinkle the rolled dough with more breadcrumbs and sugar. Place the pieces with the seam-side down on a greased baking sheet.
#Preheat the oven to 375 degrees F/ 190 C. Let the rolls rise for another 30 minutes. Bake until golden brown, about 15 minutes.
*Spanish bread freezes very well. Toss a frozen roll in the microwave and reheat for 30 seconds.

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Spanish Bread - Revision history

Chris: 1 revision

10.1.1.1 at 01:11, 29 September 2012