Spanish Bread

8 g. instant dry yeast
½ c. lukewarm milk
¼ c. lukewarm water
375 g. all purpose flour
1 t. salt
100 g butter, melted
¼ c. caster sugar
Extra flour for kneading

Filling: mix ¼ c. breadcrumbs, ¼ c. softened butter and ¼ c. brown sugar

Dissolve yeast in milk and water and let stand for 10 minutes.
Gradually add flour, salt, butter and sugar.
Knead well and let to rise until double in size.
Knead again and scale to desired size and using a rolling pin roll each piece and put some filling in and roll into a cylinder form.
Dredge on breadcrumbs and leave to rise fro 5-10 minutes and bake at 150 deg. C for 30 – 40 minutes or until just when it turns into light brown.





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