Filipino Spanish Bread - Easy No-Fail Recipe (2022)

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Spanish bread is a Filipino sweet bread roll with a buttery, sugary filling. It’s then rolled in bread crumbs and baked until golden brown and delicious!

(Fan of sweet bread rolls? Try this ube bread recipe — it’s packed with ube halaya and topped with toasted coconut! Pan de coco is also delicious – soft and fluffy rolls filled with sweet coconut.)

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The Philippines was under Spanish rule for more than 300 years (yes, that long) so Spain’s influence on Filipino culture runs deep and profound. The country itself is named after King Philip!

You can see obvious Spanish influence on Philippine cuisine, from champorado to leche flan.

Ironically, Spanish bread has nothing to do with Spain lol! Nobody knows for sure why it’s called “Spanish” bread but one thing’s for certain — it’s delicious.

And easier to make than you think.

What is it?

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But first, what exactly is it?

Spanish bread or Spanish rolls or Spanish sweet bread is a sweet, buttery bread roll. I find it difficult to find something similar to compare it to, to be honest; it’s certainly uniquely Pinoy.

My recipe starts with dough that’s very similar to my pandesal recipe, but softer.

After I divide the dough into equal pieces, I flatten it, spread a filling that consists of breadcrumbs, butter, sugar and milk, then roll it into a log.

Spanish bread is usually enjoyed as a snack or merienda but we eat it for breakfast too. It’s perfect with coffee or tea.

Ingredients

To make traditional Spanish bread, you’ll need:

The filling is made of:

  • Unsalted butter
  • Breadcrumbs
  • Brown sugar
  • Milk (I use skim milk, you can also use whole milk or evaporated milk)

Baking tools

When baking bread, I find the following very useful:

  • Kitchen scale – I always weigh my ingredients when baking for consistent results. And when dividing dough, I weigh it so each piece comes out the same size
  • French rolling pin – I find the french rolling pin easier to use than a regular rolling pin but that’s mostly personal preference
  • Bench scraper — I’d say this nifty little bench scraper is one of the most used gadget in my kitchen. Scrape, cut, scoop. It’s very handy

Other than these, you’ll need mixing bowls, measuring cups and spoons, and baking pans.

Recipe and procedure with step-by-step photos

Spanish bread has two components — the dough and the filling. First, let’s work on the dough.

How to make the dough

1 YEAST. In a small bowl or measuring cup, stir warm water, active dry yeast and granulated sugar until dissolved. Set aside and let stand until bubbly (about 10 minutes).

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Filipino Spanish Bread - Easy No-Fail Recipe (4)

2 COMBINE. In a large bowl, stir sugar and oil until fully combined. Add salt, your yeast mixture, warm water and flour. Stir until incorporated. If your dough is too wet or sticky, add more flour a little at a time until the dough becomes manageable.

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3 KNEAD. Once the dough starts pulling and sticking together in a ball, transfer it into a floured surface and knead until smooth and elastic (8-10 minutes). When in doubt, knead some more.

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4 FIRST RISE. Grease a large bowl with oil. Place your dough in the greased bowl and turn to ensure the whole dough is coated. Cover with a damp cloth and allow to rise in a dry warm place (about 90F) until it doubles in size (about 1.5 hours). This is when I usually prepare the filling (see next section).

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(Video) Best SPANISH BREAD | Extra SOFT | Video with TIPS

5 DIVIDE. Once the dough is ready, turn it into a lightly floured surface and knead slightly. Weigh the dough and divide into 18 pieces.

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7 FILL. Spread 1-2 heaping tablespoons of buttery filling on the dough, leaving a half inch border all around.

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8 ROLL. Roll the dough and pinch at the seams to seal. Roll in bread crumbs.

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9 SECOND RISE. Place on lightly greased baking pans (you’ll need 2) and cover with a damp cloth. Space evenly. Allow to rise a second time (about an hour).

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10 BAKE. Preheat your oven to 375F. Bake for 20-25 minutes or until a light golden brown.

How to make the filling

To make the filling, simply combine softened unsalted butter, breadcrumbs, brown sugar and milk in small bowl until combined.

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Filipino Spanish Bread - Easy No-Fail Recipe (20)

If your filling is too chunky, add more milk 1 teaspoon at a time until you get a spreadable — but still fairly thick — consistency.

Bread baking expert tips

New to bread baking? Wondering what makes bread soft and chewy? Check out these tips.

Working with yeast

You know that lovely freshly baked bread smell? That’s yeast! In addition to making dough rise, yeast also gives bread its “bready” smell.

There are two main kinds of yeast you’ll find in the supermarket — active dry or instant rise (sometimes also called quick rise or rapid rise).

Active dry yeastneeds to be bloomed in warm water; instant dry yeast can be added directly to dry ingredients such as flour.

I almost always use active dry yeast. For one, I like how by blooming it in water I can guarantee that the yeast is still alive.

Here’s more information about yeast that’s very helpful especially if you want to substitute one for the other.

Kneading the dough

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I know some bakers like to use the dough hook of their stand mixers to knead their bread dough and that’s fine.

I prefer to knead by hand because there’s less chance of over-kneading. And there’s really something very relaxing about it!

If you’re unsure what “kneading until smooth and elastic” actually means, here’s a great resource that talks all about it.

(Video) How to make SPANISH BREAD! The SECRET to a SOFT Spanish Bread

Soft and chewy bread is a combination of several factors, but properly proofing your yeast and not over-kneading your dough are key.

Filling and rolling bread

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Between you and me, I really don’t care all that much if bread and rolls are perfectly shaped. And so what if the filling flows over? They’re still delicious.

But you want perfect rolls, here are some things you can do:

  • Weigh your dough
  • Measure each piece with a baking ruler as you flatten it
  • Don’t flatten it too thinly (no thinner than 2mm)
  • And don’t get carried away with the filling

Also, remember that practice makes perfect so the more bread you bake, the better you’ll get at it.

Dough rise time and other questions

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A lot of recipes say to allow the dough to rise until “double in size”.

Depending on the recipe, this can range from 30 minutes to 2 hours. Just check in at the halfway mark so you can get an indication of how much longer you have to go.

For me, what’s important is finding the proper place to leave my dough.

It’s cold here most of the year so leaving my bowl on our not-so-warm counter is not exactly ideal.

So what I like to do is turn my oven on to its lowest setting for a few minutes, then turn it off so that it’ll be about 90F when I’m ready to put my dough in to rise.

Just remember to remove the dough from the oven when you’re ready to preheat for baking.

And do you really need a damp cloth to cover your dough while rising? I do but it’s not necessary. Sometimes I use plastic wrap. And other bakers I know use pot lids.

The key is covering the bowl with something because doing so helps the dough retain moisture and prevents it from drying out.

The best kind of flour to use when making bread

I’ve personally never used bread flour to bake bread. I always use all purpose flour because that’s what I always have on hand. And I’ve had great success with it.

So if you don’t have bread flour, no worries. You can use all purpose flour and make very tasty bread out of it.

I did read that the higher percentage ofgluten in bread flour (somewhere between 11-14%) makes it ideal for bread because it makes the dough moreelasticand easier to work, resulting to lighter textured breads.

So if you’re curious, you can substitute all-purpose flour for bread flour easily. It’s a 1:1 substitution. You can read all about it and the different kinds of flour here.

Storage and shelf life

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As with any kind of bread, the best way to store Spanish bread is freezing it.

Just place the completely cool bread in a large Ziploc bag and put the bag in the freezer. It should last at least 1 month.

To serve, thaw in the microwave for a few seconds then pop in the oven toaster until warm and toasty. Good as new.

Hope you enjoy this Spanish bread recipe. It’s a fairly long process but it’s a simple one and the results are more than worth it.

Want to try other Filipino bread recipes? Try this — the best ensaymada recipe that’s simple to follow so you can make soft, sweet, cheesy ensaymada at home any time.

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Soft Filipino Spanish Bread Rolls (The Best Easy Recipe)

Author: Jolina

Spanish bread is a Filipino sweet bread roll with a buttery, sugary filling. It’s then rolled in bread crumbs and baked until golden brown and delicious!

5 from 4 votes

Print Recipe Pin Recipe

(Video) Spanish Bread Recipe (Senorita Bread) | Filipino Recipes

Prep Time 30 mins

Cook Time 20 mins

Rise Time 2 hrs 30 mins

Total Time 3 hrs 20 mins

Course Breakfast, Snack

Cuisine Filipino

Servings 18 pieces

Calories 294 kcal

Ingredients

For the Spanish bread dough:

  • cup granulated sugar
  • ¼ cup canola oil + more for coating can substitute with vegetable oil
  • 1 cup warm water warm water from the tap is fine
  • 2 tsp salt
  • 6 cup all-purpose flour

For the Spanish bread buttery filling:

  • ½ cup unsalted butter softened
  • ¾ cup plain breadcrumbs + more for rolling
  • ½ cup brown sugar packed
  • 3 tbsp milk

Instructions

For the Spanish bread dough:

  • In a small bowl or measuring cup, stir 1 envelope active dry yeast and 1 tsp granulated sugar in warm water (about 110F) until dissolved. Set aside and let stand until bubbly (about 10 minutes).

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  • In a large bowl, stir ⅔ cup sugar and ¼ cup oil until fully combined.

    (Video) AUTHENTIC SPANISH BREAD | Filipino Bakery Bread ! Soft & Sweet Recipe ! MRBAKER

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  • Add 2 tsp salt, your yeast mixture, 1 cup warm water and 1 cup flour. Stir until incorporated. Proceed to add the rest of your flour ½ cup at a time combining well after each addition (see notes).

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  • Once the dough starts pulling and sticking together in a ball, transfer it into a floured surface and knead until smooth and elastic (8-10 minutes). When in doubt, knead some more.

    Filipino Spanish Bread - Easy No-Fail Recipe (29)

  • Grease a large bowl with oil. Place your dough in the greased bowl and turn to ensure the whole dough is coated. Cover with a damp cloth and allow to rise in a dry warm place (about 90F) until it doubles in size (about 1.5 hours).

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  • Once the dough is ready, turn it into a lightly floured surface and knead slightly. Weigh the dough and divide into 18 pieces.

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  • Flatten each piece into an oval/rectangle that's approximately 10 x 3 inches. Don’t flatten it too thin; go no thinner than 2mm.

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  • Spread 1-2 heaping tablespoons of buttery filling (instructions follow) on the dough, leaving a half inch border all around.

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  • Roll the dough and pinch at the seams to seal.

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  • Roll in bread crumbs until full covered.

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  • Place on lightly greased baking pans (you'll need 2) and cover with a damp cloth. Space evenly. Allow to rise a second time (about an hour).

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  • Preheat your oven to 375F. Bake for 20-25 minutes or until the bread turns a light golden brown.

For the Spanish bread filling:

  • In a small bowl, combine ½ cup softened unsalted butter, ¾ cup breadcrumbs, ½ cup brown sugar and 1-3 tbsp milk (see notes) until combined.

    Filipino Spanish Bread - Easy No-Fail Recipe (37)

Video

Notes

  1. If your dough is too wet or sticky, add more flour a little at a time until the dough becomes manageable.
  2. When making your filling, start with 1 tbsp milk and add more until you achieve spreadable consistency.
  3. Since you’re using 2 pans, it would be a good idea to rotate the pans halfway through baking especially if your oven has hot spots. Check in and see. I use 2 half sheet pans that’s 18×13 inches each.
  4. See the post for the complete step-by-step photos and bread baking tips.

Nutrition

Calories: 294kcalCarbohydrates: 49gProtein: 5gFat: 9gSaturated Fat: 4gCholesterol: 14mgSodium: 264mgPotassium: 60mgFiber: 1gSugar: 14gVitamin A: 162IUCalcium: 16mgIron: 2mg

Nutritional information are estimates only.

Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

Happy baking!

Did you make this recipe? What’s your favourite Filipino bread? I’d love to hear from you in the comments section below.

(Video) How to make Classic Spanish Bread | Easy Recipe | No Mixer | Instabake

FAQs

What is Spanish bread filling made of? ›

The filling of Spanish bread is made of sugar, breadcrumbs, and butter. Some recipes call for water or milk, flour, sugar, margarine, breadcrumbs, and a pinch of salt.

What makes bread so soft and fluffy? ›

Yeast ferments the sugar present in the dough into carbon dioxide. The CO2 released from the yeast fills the dough and increases its volume. Once, the bread has baked, the heat causes the bubbles to break and makes the bread light and fluffy.

Why is my pandesal not fluffy? ›

Why is my pandesal so hard? If your pandesal is hard out of the oven (and not burnt), it might not have proofed enough and the gluten did not develop properly. Try to test your yeast to make sure it's not expired by blooming it in warm milk before adding into your flour.

Is pandesal Filipino or Spanish? ›

Pandesal is the most popular local bread in the Philippines. It is the Spanish term for “salt bread,” since the name originated during the 16th century Spanish colonial era. Most bakeries all over the country, from small backyard establishments to industrial bakeries, produce and sell this bread.

What is Spanish bread called? ›

There are four types of loaves – the bolo or hogaza, a misshapen round loaf with small cracks on the upper part and often with a topknot; the rosca, an irregular and flat ring of bread; the bola or torta, which is round and flat; and the barra, a baguette-type loaf.

What is the name of Filipino bread? ›

Pandesal (Spanish: pan de sal, lit. "salt bread") is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt.

How do bakeries make bread so soft? ›

The most common response to making soft bread is to increase the hydration of the dough. A well-hydrated dough allows the gluten to properly extend and promotes a strong gluten network. A moist crumb will feel softer to the mouth. This means increasing the dough hydration of a recipe makes a softer crumb.

Which flour is best for soft bread? ›

For instance, unbleached all-purpose is most suitable for soft varieties such as white sandwich bread, while bread flour works best for rustic or hearth loaves. Butter and egg-rich breads (such as brioche) can benefit from bread flour in the lower range, such as Gold Medal's Better for bread flour.

How do you make bread lighter and softer? ›

Use a Dough Enhancer

Boost the fluffiness of your bread by using a dough enhancer like Vital Wheat Gluten. All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result.

How do you make bread rise higher? ›

Adding 2 tablespoons instant dry milk powder per loaf of bread will help your bread rise higher, stay soft, and hold the moisture longer. That means it won't get stale as quickly. Dry milk powder creates a more golden brown crust and improves nutrition, too. Add it with the flour.

What ingredient in bread causes it to rise? ›

Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda). Yeast also adds many of the distinctive flavors and aromas we associate with bread.

Can dough be over kneaded? ›

Over-kneaded dough can become very hard to work with and produce a more flat and chewy bread. It's vital to stop mixing at the first signs of over-kneading, as a fully over-kneaded dough cannot be fixed.

What is the most popular bread in the Philippines? ›

1. Pan de Sal or Pandesal. The most humble of Filipino breads is also the most popular: pandesal, which is made simply with eggs, flour, salt, sugar, and yeast. Created in the Philippines in the 16th century, pandesal has become a part of the traditional Filipino breakfast.

Why is my pandesal so dense? ›

Too much flour will dry out the dough. The resulting dough will be dense. For best results, use a scale to weigh out ingredients.

How do you soften pandesal? ›

Here's what you do:
  1. 1 Preheat oven to 375 degrees F or 190 degrees C. ...
  2. 2 Lightly brush water on the crust or outside of the bread.
  3. 3 Place in the preheated oven and "bake" for 2 to 5 minutes, depending on the size and quantity of the bread.
  4. 4 Remove when the crusts have become crisp again and the bread is heated through.
7 Sept 2021

What kind of bread do Spanish eat? ›

Since time immemorial, bread (pan in Spanish) is a staple food that accompanies all daily meals, all year round. In fact, the Iberian Peninsula is one of the European regions with the greatest diversity of breads. The simple barra (followed by baguette and ciabatta) is, by far, the most consumed variety of bread (75%).

What's a typical Spanish breakfast? ›

Typical Spanish breakfast includes coffee (cafe con leche or cafe cortado) with some pastries (churros and croissants are the most popular), cookies (Maria galletas), cakes (most typically bizocho), toasted bread (various tostadas), sandwiches (bocadillos), or potato omelet (Tortilla Espanola). RELATED: Spanish foods.

Why is Spanish bread called Spanish bread? ›

Some people ask why it is called Spanish bread? Yes, there is a connection. This is because Filipinos adopted bread making from Spanish kitchens, and we associated it with many of our meals. Because of our creative minds, we developed different varieties, shapes, and fillings of bread.

What is the best pastry in the Philippines? ›

Arguably the most famous of all Filipino treats, hopia can be found in international pastry shops around the world. It is a staple of Filipino celebrations and casual get-togethers, and is often given as a gift during special occasions. Hopia is essentially a round, bean filled pastry.

Is Monay white bread? ›

It is usually brushed with an egg wash on top before being baked. Monay is traditionally slightly yellow or yellow-brown in color, but modern commercial variants are paler brown.

Who introduced bread in the Philippines? ›

One school of thought is that Spanish missionaries introduced baking to the country. Wheat was often used in food, by missionaries, who introduced the diet, as well as the preparation and process to the locals.

How do you make bread more fluffy? ›

If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread. Vinegar has a very similar effect to the dough as the ascorbic acid. It helps hold the dough together and strengthens the bubbles so they won't pop.

Why do you add vinegar to bread dough? ›

Vinegar works wonders in bread dough. It helps the bread to rise better and creates a moister crumb and a delicious flavor.

How do you keep homemade bread from getting hard? ›

Store airtight with the two cut halves facing each other and pressed together. Wrapping bread to retain moisture keeps it soft, though it robs crusty artisan bread of its crispy crust. Wrapping in plastic (or foil) rather than cloth keeps bread soft longer.

What is the cheapest baking ingredient? ›

Flour – Flour is the basic building block of most baked goods – cookies, cakes, and breads. It's also one of the cheapest ingredients you'll buy.

Which bread yeast is best? ›

The best bread yeast is fresh compressed baker's yeast. It requires no activation and operates at cool temperatures well. It's not that popular in home baking though as it's hard to find in small quantities and has a short shelf life. For these reasons, instant yeast is the best yeast for most beginner bread bakers.

What happens if you make bread with all-purpose flour? ›

Breads made with all-purpose flour will rise just fine—but those made with bread flour will have more structure, so they'll hold their shape better and rise particularly well.

What does egg do in bread? ›

Eggs are a rich source of protein that supplements gluten and binds dough together. This helps the bread rise and makes soft and fluffy bread. When baking, the inclusion of eggs increases browning in the bread or pastry. They add a characteristic, rich flavour and extend the shelf life of any baked product.

What milk does to bread? ›

In the finished product, milk will make bread that has:
  1. Greater volume (improved capacity to retain gas)
  2. Darker crust (due to the lactose in the milk)
  3. Longer shelf life (due partly to the milk fat)
  4. Finer and more “cottony” grain.
  5. Better slicing due to the finer grain.

What happens if you put too much yeast in bread? ›

Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.

How do you make bread lighter and airy? ›

Bread Baking Tips : How to Make Soft Airy Bread - YouTube

How long should bread rise before baking? ›

The secret of successful rising

Most recipes call for the bread to double in size – this can take one to three hours, depending on the temperature, moisture in the dough, the development of the gluten, and the ingredients used.

What does adding oil to bread dough do? ›

It's common to know that oil contains fat and many calories, but what does oil do when baking bread? The oil enhances the texture, flavour, and moisture of bread. Vegetable oil contains many fatty acids and also lecithin which make the dough easier to handle and prevents it from being sticky.

What is the most important ingredient in bread? ›

Wheat flour is the key ingredient in most breads. Flour quality is particularly important in breadmaking as the quality of the flour will have a significant impact on the finished product. When flour is moistened and stirred, beaten or kneaded, gluten develops to give dough `stretch`.

What are the 4 main ingredients in bread? ›

There are only four yeast bread ingredients you really need: flour, yeast, water, and salt. All the other ingredients in a recipe are there to add flavor, nutrition, color, and to change the characteristics of the crumb.

What are the 5 main ingredients in bread? ›

The 5 bread ingredients are:
  • flour.
  • yeast.
  • sugar.
  • salt.
  • oil.
16 Sept 2022

How do I know if my dough is kneaded enough? ›

After kneading the dough for several minutes, press it with your finger. If the indentation stays, the dough still needs more work. If it springs back to its original shape, your dough is ready to rest.

How long should you knead bread? ›

Kneading for 10-12 minutes by hand or 8-10 minutes in a mixer are the general standards; if you've been massaging the dough for that length of time, you can be pretty confident that you've done your job.

What are the three steps to kneading? ›

How to Knead Dough in 3 Steps
  1. Use a folding motion. If you're new to kneading, keep in mind that most bread doughs respond well to the simple motion of folding a dough round in half, then pressing the dough with the heels of your hands.
  2. Slap your bread. ...
  3. Apply the windowpane test.
7 Jun 2021

Do Filipinos love bread? ›

CEBU, Philippines - Filipinos love to eat bread. Gardenia, the country's innovative and health conscious breadmaker,provides countless reasons for consumers to love bread in every possible way.

Is pandesal good for breakfast? ›

Pandesal is best when served hot and freshly baked from the oven. Many enjoy eating pandesal dipped into hot coffee in the morning for breakfast. It can also be enjoyed with butter, cheese, jam, or as a sandwich, and enjoyed as a snack any time of the day.

How much is pandesal in the Philippines? ›

What is this? Order: One regular (small) pandesal costs Php 3.25 each—we bought six pieces to share between two people for breakfast—and is a pretty decent representation of old-time pandesal.

What happens if you mix yeast and salt? ›

Salt can kill yeast, but only in significant amounts. Small amounts of salt will not kill yeast, but it will slow its growth, leading to a slower rise in the dough. Salt pulls moisture from yeast, so if it's left for too long it can cause stress on the yeast cells and cause them to break down.

Does kneading bread make it lighter? ›

Additionally, kneading increases the temperature of the dough which makes the yeast ferment quicker. The yeast consumes the sugar in the flour and releases gases. These gases make the bread airy and less dense. In general, it may take you 10-20 minutes to knead your bread dough.

Why is my homemade bread not light and fluffy? ›

Dense or heavy bread can be the result of not kneading the dough long enough. Mixing the salt and yeast together or Losing patience in the middle of molding your bread and there is not enough tension in your finished loaf before baking.

What makes a bread soft and fluffy? ›

Yeast ferments the sugar present in the dough into carbon dioxide. The CO2 released from the yeast fills the dough and increases its volume. Once, the bread has baked, the heat causes the bubbles to break and makes the bread light and fluffy.

Why is my pandesal not fluffy? ›

Why is my pandesal so hard? If your pandesal is hard out of the oven (and not burnt), it might not have proofed enough and the gluten did not develop properly. Try to test your yeast to make sure it's not expired by blooming it in warm milk before adding into your flour.

Why homemade bread is hard next day? ›

This crystallization process occurs as the bread loses moisture and heat. It's actually a good thing, because it's what helps piping hot, fresh bread firm up enough so you can slice it. But as more moisture is lost, more of those starch crystals form, and the bread starts to turn stale.

Why is it called Spanish bread? ›

Some people ask why it is called Spanish bread? Yes, there is a connection. This is because Filipinos adopted bread making from Spanish kitchens, and we associated it with many of our meals. Because of our creative minds, we developed different varieties, shapes, and fillings of bread.

What is the most popular bread in Spain? ›

Since time immemorial, bread (pan in Spanish) is a staple food that accompanies all daily meals, all year round. In fact, the Iberian Peninsula is one of the European regions with the greatest diversity of breads. The simple barra (followed by baguette and ciabatta) is, by far, the most consumed variety of bread (75%).

How many calories are in Filipino Spanish bread? ›

Other sizes: 1 serving - 171kcal, 100 g - 284kcal, more...

How many calories does Spanish bread have? ›

Spanish Bread (1 bun) contains 45g total carbs, 44g net carbs, 10g fat, 5g protein, and 290 calories.

Is pandesal healthy? ›

It is not an essential food

There is nothing in pandesal that spells "healthy", not even "okay". It does fill you up, making you feel full after chomping on five pieces (SIL Irene makes special orders for it to be toasted), but it gives your body practically nothing beneficial.

What is Senorita bread made of? ›

Senorita bread is often called Spanish bread in the Philippines. They are small, oblong rolls made of enriched bread dough slathered with butter, sugar and breadcrumbs. The dough is rolled up, sprinkled with more sugared breadcrumbs and baked. The finished bread has a base of buttery caramel that is hard to forget.

Which country has the most bread? ›

Here, bread literally sustains our culture. Germans have more bakeries and eat more varieties of bread than most other countries in the world (although we might not go toe-to-toe with France on the bakery count).

What's a typical Spanish breakfast? ›

Typical Spanish breakfast includes coffee (cafe con leche or cafe cortado) with some pastries (churros and croissants are the most popular), cookies (Maria galletas), cakes (most typically bizocho), toasted bread (various tostadas), sandwiches (bocadillos), or potato omelet (Tortilla Espanola). RELATED: Spanish foods.

What is Spanish flatbread called? ›

Tortilla is probably the most famous of all flatbreads. The Spanish word “tortilla” means “small cake”. Traditionally, it was made with corn flour, because corn is the most planted cereal in the Mexican region.

What bread is good with paella? ›

You could go with a classic white bread, or a more robust and flavorful option like a baguette. There are also many types of flatbreads that would go well with paella, such as naan or pita bread. What is this? Whatever type of bread you choose, it should be able to soak up the delicious sauce from the paella.

How many calories are in a Filipino Pandesal? ›

Overall Nutrition

A serving of pan de sal is one roll, which weighs 45 grams, or 1.6 ounces. It has 120 calories. The bread has 4 grams of protein, or 8 percent of the daily recommended intake for a healthy adult on a 2,000-calorie diet.

How many calories does Turon have? ›

Turon (1 piece) contains 25g total carbs, 24g net carbs, 0g fat, 2g protein, and 180 calories.

How many calories are there in 1 Pandesal? ›

138 calories

How many calories are in Ensaymada? ›

Ensaymada (1 serving) contains 28g total carbs, 26g net carbs, 12g fat, 6g protein, and 235 calories.

How many calories are in a pan de coco? ›

Julie's Bakeshop
Nutrition Facts
For a Serving Size of 1 serving (113g)
How many calories are in Pan De Coco? Amount of calories in Pan De Coco: Calories 230Calories from Fat 54 (23.5%)
% Daily Value *
How much fat is in Pan De Coco? Amount of fat in Pan De Coco: Total Fat 6g-
16 more rows

How many calories are in Ube cheese Pandesal? ›

Other sizes: 1 serving - 240kcal, 100 g - 342kcal, more...

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