| Bread Flour | 100% | 1000g | 300g |
| Sugar | 21% | 210g | 63g |
| Salt | 1.75% | 17.5g | 5.25g |
| Shortening (butter / Margarine) | 5% | 50g | 15g |
| Yeast | 1.5% | 15g | 4.5g |
| Water | 58% | 580g | 17.4g |
| Milk Powder | 5% | 50g | 15g |
| | | 1922.5g
(30g/ 64pcs) | 576.75
(30 g/ 18pcs) |
Filling for Spanish Bread: 1/2 cup butter1 cup Brown Sugar1 cup Bread Crumbs
Notes: - Knead till dough feels tacky, windowpane should show less "veins", at least 10 - 15 minutes kneading with 2 minute rest. - Bulk Fermentation 1 hour - Dough is ready when it feels taut and leave small impression - Scale, and Preshape into small balls, Rest for 30 min or until it doubles in size -With a rolling pin flatten the dough into a rectangle - at least cover the middle of dough with a lot of filling, then Roll. - Cover the dough with Bread Crumbs - Ferment: 1 hour - Bake at 365 f for 20 minutes or until golden brown, Rotate pan. - The bread is soft and slightly sweet - Filling wasn't enough so I added a lot more above -Don't use dark trays
This picture keeps grabbing my attention. It isn't the kind of thing I would tend to bake, but it is attractive.
olive oil that would be perfect with this bread. Well done and
Happy baking