How to make SOFT and BUTTERY Spanish Bread at home!!!

[Music]hi friends so I asked you earlier thisweek if you’d be interested in a videotutorial on how I make filipino pastriesthat I’ve been posting and a lot of youactually said yes so I’m going to starta series of videos showing how I bakefind it’s a Spanish bread kinda cool forSilvana’s and just otherpastries that I can think of and I’veactually made the door so yeah so todayI’m going to show you how to makeSpanish bread it’s really simple even ifyou’ve never made better before ifyou’ve never baked before just relax andjust it’s important to followinstructions and follow my guidelines[Music][Music]first things first are the ingredientsnow there are just a couple of thingsthat you need to keep in mind in termsof the ingredients they’re pretty easyto find in your leading supermarketsthere is no special ingredient in makingSpanish bread but you just have to keepin mind a few things for example yeastthere is something called instant yeastand active dry yeast the recipe that I’mgoing to be showing you calls for activedry yeast now the difference between thetwo is that instant yeast you can justput it directly together with your dryingredients there is no need to activateit and then it’s just it will be finewhereas an active dry you see how to putit in lukewarm water and activate it fora few minutes before you actually use itso I personally have never usedinsolentlyI’ve always used dry yeast and I usuallycome in make packets like this when it’susually a just in a one packet cause forone recipe so yeah so this thedifference between the two but some saythat there’s actually no differencebetween the two in terms of you know youcan also activate instant yeast but yeahpersonally I’ve never used instant easeand activated it in lukewarm water butif that’s the only use that you haveavailable feel free to use it and justlet me know how you go the second thingthat I want to share with you guys islukewarm water when it sayslukewarm it means that temperature isjust a little bit warmer than your bodytemperature so that would be around 30to 40 degrees Celsius so yeah so prettymuch like when you touch the water it’snot too hot so can you come up a Paso sothe bill of thumb is that if it feels ifit feels comfortable to touch then yeastwould probably feel comfortable too inthat temperature because if water is toocold the yeast won’t activate like itjust won’t do anything so meaning yourdough won’t rise if it’s too hot thenyou’re going to kill me East so againyour dough is not going to rise so youdon’t want those things to happen youjust want just right temperature so justluke 1 same goes with lukewarm milk sohow do I do how I do it with milk if Ijust put a note in a cup and then put itto about 30 seconds in the microwave andyeah I usually does the trick and then Ijust kind of feel it with my fingers Ipersonally don’t use kitchen thermometerjust because I don’t have a thermometerso yeah if you don’t have a motor that’sokayandnext thing I want to discuss is theflower that you going to use now therecipe that I’m going to use calls for abread flour and all-purpose flour orplain flour now you can actuallysubstitute one together just once to oneratio so if you don’t have bread flourthat’s fine you can just use all-purposeflour or if you don’t have all-purposeflour you can just use bread flour sothat’s that’s fine it’s umeveryone stopped you from making theSpanish bread or any bread but that’swith bread with cakes it’s a bitdifferent you can’t make cake with breadflour so yeah that’s pretty much it I’mjust going to start with baking[Music][Music][Music]hey guys so I’m just showing you what anactivated piece looks like so it doeslook bubbly it’s been around fiveminutes or so so yeah it usually takesabout five to ten minutes depending onthe temperature of the room the ear inso usually when it’s warmer the yeastgets activated faster so yeah that’s howit looks like so make sure it does thatif it’s not bubbly like sometimes itwould just look like you know smooth atthe top and everything’s you’re settlingat the bottom and that’s probably notright so you have to redo the step ofactivate of activating with the eastokay guys so this is the fun part whereyou’re mixing everything together so therecipe that I was following actuallyusing the stand mixer but I’m going toshow you guys it it’s very possible touse it with just your bare hands andyeah it’s kind of fun so like in thebowl where all your flour and orbasically up where your dry ingredientsare just put the wet ingredients in sothat’s[Music]I usually just use a wooden spoon to mixeverything together[Music]so it looks like that so I’m justthinking a wooden board or for me justput a little bit of flour and then thisis where the fun part starts the actualmeeting[Music]so Finch is with the dullest write thatand I’m just going to start kneadinguntil it becomes smooth and just alittle bit and you’ll see me probablyadd a little bit of flour but make surethat you don’t add too much flourthe thing about Spanish bread dough isthat it is a little bit sticky but nottoo sticky to the point of life justreally sticking on the board so you wantit smooth and a little bit sticky okaydon’t overdo adding[Music]so I’m not sure if you can see it butthe dough is actually really wet andthat’s fineand if you have a little bit of a holepieces of butter that’s fine kind ofjust melts from the from the heat ofyour something of your handsand don’t be afraid if it’s too stickyit’s meant to be like that and as you goand knead it it’s going to change it’sjust going to change texture[Music][Music][Music]okay okay so needy is almost done it islike all incorporated together and it isa bit sticky and also I just found thatwhile I wasn’t eating the bread or thedough there were just like bits of flourlike small like flour that didn’t breakup like that so anyway before you wantto be able to encounter that problem foryou not to carry that problem just siftset the flour if you can so that thismight be like lumps of flour in yourselfso I just want to finish this off justput it back here and kind of like finishthe meeting inside the whole Hughes oilto kind of wipe this the the inner partof[Music]so that’s how it looks like and thenjust cover it with know if you’re makingthis overnight you can do that just putit in the fridge and yeah in full ofliesor double in size slower than if you putit in a warmer place so you can also dothat but I’m just going to leave it likeon the kitchen bench and the rule ofthumb is to just stop proofing the doughonce you see it double in size becauseif you proof it too long then it’s goingto taste like yeast and we don’t wantthat you just want it to be like alittle bit buttery and sweet so yeahwe’ll be back when the dough has doubledin size[Music]all the ingredients for the filling inthis bowl so now we’re ready to simpleour Spanish bread at this stage youdon’t need to preheat the oven just yetbecause once we form them into a roll ora log we’re going to let sit and poop 14minutes – okay so I said earlier that wedon’t really need any special equipmentand baking the fish and bread withSpanish bread but this is probably justone equipment that I choose to have it’sa digital weighing scale only because Iwant my mode rolls to be evenly evenlysized so yeah if you can invest on agood digital weighing scale that wasgreat but if you don’t want that thenagain you can just eyeball it and thenjustcut it into pieces as evenly as you canbut yeah just it’s just handy for mebecause it’s just it helps the bread[Music][Music]okay so I don’t have a rolling pin butthat’s okay just kind of um like pressit down until it becomes this shape andthen basically just put that much offeeling and then just spread it then Ikind of just like pleaseabout an inch at the top so that when Iroll it it will stick to theother parts of it though so it’s justlike that that’s probably just put it inRed Cross okay so now that all the rollsor logs have been formed we can startflipping them for another 14 minutes toan hour and while they’re while thereproofing it’s good to have any cloththat you have and then just play it overhey I just and at 30 minutes you canstart preheating your oven at 200degrees Celsius and just put these forabout 12 minutes 12 to 15 minutes makesure that you check on them all the timemake sure that once it’s a bit goldenbrown we can take them out of the ovenand that’s it you can just let it sitlet it cool down for a little bit andyou can enjoy your Spanish[Music][Music]