Spanish Bread Recipe

What is Spanish bread?

Notes and substitutions

• Bread flour: This type of flour is high in protein, which gives the bread its chewy texture and stable structure. You can use all-purpose flour, but the bread won't be as chewy or stretchy.
• Active dry yeast: Yeast helps the dough rise. This kind needs to be dissolved in water with sugar to activate it. You can use the same amount of instant yeast instead and mix it directly into the dry ingredients since it doesn't need to be activated. Always check the expiration date to make sure it's still good.
• Condensed milk: It adds sweetness, flavor, and helps create a softer texture with a golden crust. If you don't have it, just skip it. Instead, replace the 1 cup of water in the recipe with 1 cup of regular milk (like whole or evaporated milk) and add 6 extra tablespoons of sugar.
• Breadcrumbs: I used fine, plain packaged breadcrumbs.

How to make this recipe

Note: For the best results, measure your ingredients carefully. If you have a kitchen scale, use it! If not, lightly spoon the flour into your measuring cup and level it off with a knife. Don't scoop straight from the bag, or you might end up with too much flour.

Step 4: Mix the dry and wet ingredients

Pour the wet ingredients into the flour mixture. Stir everything together until it forms a dough. The dough will be sticky at this point.

Step 5: Knead the dough

If you're using a stand mixer with the dough hook, knead the dough on medium speed for 12-15 minutes. At first, the dough will stick to the sides of the bowl, but keep mixing.

As it kneads, the dough will slowly start to pull away from the sides and form a smooth, stretchy ball. When it forms a ball on its own, it's ready. It should feel a little sticky, but not too much.

If you're kneading by hand, place the dough on a clean surface with a little bit of flour on it so it doesn't stick to the surface. Knead it for 20-25 minutes by pushing the dough away with the heel of your hand, then folding it back over itself.

After each fold, give the dough a little turn. Keep going until the dough is smooth and stretchy. If the dough is too sticky, sprinkle a little flour while you knead.

Step 6: The windowpane test (to check if dough is ready)

Take a small piece of dough and gently stretch it between your fingers. If it stretches without tearing and you can see light through it, the dough is ready and perfectly kneaded!

If the dough tears before you can stretch it, it means the gluten (which makes the dough stretchy and gives bread its chewy texture) hasn't developed enough, so it needs more kneading.

On the other hand, if it's tough and hard to stretch, it might be over-kneaded. In that case, cover it and let it rest for about 30 minutes to relax and become easier to work with.

Step 7: First rise (Proof the dough)

Form the dough into a ball and place it in a bowl lightly coated with oil so it doesn't stick. Cover with a clean kitchen towel or plastic wrap and place it in a warm place, away from cold air. Let it sit for 1 to 2 hours, or until it doubles in size.

Step 8: Prepare the filling

In a bowl, mix together 1 cup breadcrumbs, ½ cup softened butter, ¾ cup brown sugar, 1 teaspoon vanilla extract (optional), and a pinch of salt (if you're using unsalted butter). Stir everything until it's well combined.

Step 9: Divide the dough and add the filling

Gently press down on the risen dough to let out the extra air, but don't flatten it all the way. Cut the dough in half, then cut each half into 8 equal pieces using a knife or dough scraper.

Use your hands or a rolling pin to flatten the dough into a rectangle or oval, about 6 inches by 3 inches. Spread 2 tablespoons of the sugar mixture evenly over the dough, leaving a little space around the edges.

Step 10: Shape the dough

Carefully roll the dough into a log shape, making sure the filling stays inside. Tuck the edge at the bottom to keep it from opening or puffing up while baking. Then, coat the log evenly with breadcrumbs.

Step 11: Second rise (Proof the dough)

Place the rolls on a baking sheet lined with parchment paper, leaving some space between each roll for the second rise. Cover them and let them rise until they look puffy, about 30 to 45 minutes.

Step 12: Bake

Preheat your oven to 400°F (205°C). Once the oven is heated, bake the rolls for 5 minutes. After that, lower the temperature to 350°F (175°C) and keep baking for 13-15 more minutes, or until the rolls are golden brown.

If you're not ready to bake right away, you can store the dough in the fridge or freezer. You can choose one of these options:

• Refrigerate before the first rise: Once the dough is properly kneaded (Step 6), cover it with plastic wrap and refrigerate for a few hours or overnight. When you're ready to bake, take it out and let it rise at room temperature until it doubles in size, then continue with the recipe.
• Refrigerate after shaping: After shaping the dough into rolls and coating them with breadcrumbs (Step 10), place them on a baking sheet. Cover with plastic wrap and refrigerate for a few hours or overnight. When ready to bake, take them out and let them rise at room temperature until they're puffy, then bake as usual.
• Freeze after shaping: Shape the dough into individual pieces without adding breadcrumbs (Step 10), place them on a tray to freeze until solid, then store them in a freezer bag. When you're ready to bake, coat with breadcrumbs, let them rise, and bake as usual.

Enjoy your freshly baked Spanish bread while it's warm - it's always best right out of the oven!

If you have leftovers, keep them in an airtight container at room temperature for up to 2 days, but make sure it's completely cooled before storing so it doesn't get soggy. If you want to keep it for longer, you can put it in the fridge for up to 1 week. You can also freeze the bread for up to 3 months-just make sure it's wrapped well to keep it fresh!