Chef RV Spanish Bread

What is Spanish Bread?

Spanish Bread traces its origins back to the Philippines during the Spanish colonial period, which lasted for over 300 years. The influence of Spanish cuisine on Filipino dishes is unmistakable, and Spanish Bread is no exception. While its name might suggest a direct connection to Spain, the recipe has evolved and adapted to the unique flavors and ingredients available in the Philippines, making it a true Filipino favorite.

This scrumptious treat, also known as "Pan de Español" or "Pan de Horno," boasts a soft, pillowy texture and a rich, buttery filling, making it an irresistible snack or dessert.

Ingredients for Spanish Bread

For the Dough

600g bread flour 240g water (1 cup) 2 whole eggs 67g brown sugar (⅓ cup) 1 tbsp. instant dry yeast (9g) ½ tsp. fine salt (3g) 60g butter (¼ cup)

For the filling

250g margarine or butter 100g white sugar 100g brown sugar 100g fine bread crumbs (1 cup)

For the topping

200g fine bread crumbs (2 cups)

Hints and Substitutions

If you're unable to find some ingredients, fear not! There are a few substitutions you can try:

• Use all-purpose flour in place of bread flour. Just remember, it might affect the texture slightly.
• Can't find instant dry yeast? Active dry yeast will work, but you'll need to activate it in warm water first.

Baking the Perfect Spanish Bread: Tips and Tricks

• Be patient when mixing the dough. Overmixing could lead to a dense and chewy texture.
• Make sure to let the dough rise until it doubles in size. This will ensure a fluffy, airy texture.
• When rolling out the dough, use a light touch to avoid compressing it too much.
• Be generous with the filling! It's the star of the show, after all.
• Don't forget to brush the dough with melted butter before rolling it in breadcrumbs. This will give your Spanish Bread a gorgeous golden crust.

The Nutritional Lowdown

This recipe yields 20 servings, with each serving weighing approximately 75g. Here's the nutritional information per serving:

• Calories: 330
• Total Fat: 16g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 260mg
• Total Carbohydrates: 42g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 5g

A Healthier Twist

For a healthier take on Chef RV's Spanish Bread, consider these modifications:

• Use whole wheat flour instead of bread flour for added fiber.
• Reduce the sugar content in the filling by using a natural sweetener like stevia or erythritol.
• Swap out the margarine for butter to decrease the trans fat content.

FAQs: All You Need to Know About Chef RV's Spanish Bread

What makes Spanish Bread "Spanish"?

Despite its name, Spanish Bread has its roots in the Philippines. The name likely stems from the Spanish influence on Filipino cuisine during the colonial period.

Can I make Spanish Bread vegan?

Absolutely! Replace the eggs with flaxseed or chia seed "eggs," and use a plant-based butter or margarine.

How should I store leftover Spanish Bread?

Keep your Spanish Bread in an airtight container at room temperature for up to three days, or freeze for up to a month.

Can I make the dough ahead of time?

Yes! You can prepare the dough ahead of time and refrigerate it overnight. Make sure to cover it tightly with plastic wrap to prevent it from drying out. When you're ready to bake, remove the dough from the refrigerator and let it come to room temperature before shaping and filling the rolls.

What's the best way to reheat Spanish Bread?

To enjoy that fresh-from-the-oven taste, reheat your Spanish Bread in a preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through. You can also use a microwave for 15-20 seconds at a time, but this method may slightly alter the texture.