When I was a kid, I remember eating spanish bread for merienda. I love the sweetness of this bread, and I’ve been craving on these for ages. Because I am nowhere near the vicinity of any panaderia, I finally resolved to bake my own spanish bread. When wrapping the filling, make sure that you don’t spread too much as it will leak and will make a mess while baking.
Ingredients
Dough
1 tbsp. yeast
1/4 cup warm water
1/2 cup milk
1/2 cup melted butter
1/3 cup sugar
2 eggs
1 tsp. salt
3 cups flour
melted butter for brushing
Filling
3/4 cup breadcrumbs
1/2 cup brown sugar
1 tablespoon flour
1/2 teaspoon baking powder
1 teaspoon vanilla
Directions
1) Dissolve yeast in warm water. In a bowl, combine milk, butter, sugar, eggs, and salt. Blend well then add the yeast mixture and enough flour to make a moderately stiff dough. Transfer dough to a floured surface and knead until smooth and elastic. Place dough on a greased bowl, cover and let it rise until double in bulk.
2) Punch down dough then divide into 16 equal portions. Combine all the ingredients for the filling. Roll out each dough into a small rectangle. Brush with butter then spread with some of the filling. Roll up as in a jelly roll. Placed on a greased baking sheets seam side down. Do the same for all the dough. Sprinkle the top of the rolled dough with more of the filling. Let it rise for about an hour then bake in a preheated 375-degree F oven for 20 minutes or until lightly browned.
A childhood favorite of mine, I remember buying this bread from the friendly Panaderia and eating this for merienda. We call it Lipstick, but I think it is more fondly called Pan De Regla. This has collected quite a number of unusual names, probably because of it’s bright red color.
