"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Tuesday, September 11, 2007

Spanish Bread

Spanish bread
I managed to take photos the last time I made spanish bread, so here goes the step-by-step how-to's. For some reason, my computers (both PC with Windows XP and laptop with Linux) do not currently work well with slide.com. I have not had the gumption to make a new account with Flickr to attempt making slide shows, so I resorted to posting a series of photos here instead.

This is another kid-favorite rolls, they like these more than they do ensaymada, although I made both using the same dough (see my posts on Ensaymada).

(Update on 3/17/2012: I also brought several pieces to work and all my co-workers at the time liked these spanish breads/rolls. Well, the non-diabetics and those not gluten-sensitive ones, that is.)

RECIPE: I used the BM ensaymada recipe for the dough. If you have a bread machine, make sure you use the recipe that your BM bucket can accommodate.  Check your BM manual for instructions. Mine says to place room temp liquid ingredients first then the dry ingredients, then run on dough cycle. Once the dough cycle is over, proceed to the instructions below for making the spanish bread.

Ingredients (3-lb dough):
1 cup milk
3/4 cup water
1 egg
4 egg yolks
1/2 cup (1 stick) butter
2 tsp salt
6-3/4 cups bread flour (plus some more; see note above)
3/4 cup sugar
2 tsp BM yeast

(2-lb dough) - [This yielded 9 ensaymadas and 12 pcs spanish bread]
2/3 c milk
1/2 c water
1 egg
2 egg yolks
6 tbsp butter
1-1/2 tsp salt
4-1/2 c bread flour
1/2 c sugar
1-1/2 tsp BM yeast

For the filling of butter-sugar mixture: 1 stick of softened butter (1/2 lb) + 1 cup white sugar. Adding 1/4 cup breadcrumbs to this mixture somehow aids in keeping them inside the rolls and minimizing the oozing when they melt. Some also prefer brown sugar.



Instructions:

Prepare the dough. Divide into portions the size of a golf ball. Mix sugar (your choice: brown or white. I prefer white.) and softened butter/margarine (I can't specify the proportions because I approximated. I just kept adding sugar and mixing until I got a consistency that was gritty yet spreadable.)

Flatten each piece
Flatten each piece with a rolling pin as shown. Go ahead, don't be afraid...Start from the middle outward up and down, especially adding pressure at the ends so they stick to the table/countertop. That way, they don't roll back or spring up.

Spread filling
Spread a good layer of sugar-butter mixture. Avoid the ends so you can seal properly.

Roll tightly
Roll tightly. Make sure end seals.

Coat with bread crumbs
Roll in breadcrumbs to coat.

Place on baking pain SEAM side DOWN
Place on baking pans with seam side down. (Note: Either you grease your pan with a thick coat of shortening or better yet, use parchment paper.)  Cover with plastic (to avoid drying up). Let rise for 15-30 minutes (depending on what yeast you used and the humidity/temperature of environment). Alternatively, you can place the pan uncovered inside the oven which is warmed up for one minute.

Bake at 350 deg F for 12-15 minutes or until golden brown.  (If you have too much for one-time serving and want to reheat these in the future, bake only for about 10 minutes initially, so when you reheat they won't look burnt. I reheat 2-3 pieces for merienda in an oven toaster at 350 deg F for about 3 minutes or so.).

(If you want them really mestisahin, bake at 325ºF for 15 minutes.)

You may want to let these stay on the pan so that their bottoms soak up the melted caramel until the caramel solidifies into sort of candy. Then transfer to the cooling rack to cool completely before you store in ziploc bags.

STORING: When you cannot eat all freshly baked spanish bread, after cooling in the wire rack for about 30 minutes, they should be warm (not hot) or almost room temp. That is the perfect timing to place them in ziploc bags and close. Observe after several minutes if they sweat. If they do, open the bag and let the excess moisture evaporate some more, wipe the sweat inside the bag with paper towel. Whey they do not sweat anymore, close bag tightly. When done at the right timing, your spanish bread will remain soft for 3 days without having to reheat them. But then, I myself prefer heating them up in oven toaster for about 3 minutes. And these do not last more than 3 days (or even a day!) for my family.










66 comments:

  1. Hello Manang byuti!
    kainis naman! ilang taon ko na kayo kilala (online) nila tita stelita, Jmom at CeliaK, hanggang ngayon d pa rin ako mag dare mag bake...

    kaya pahingi na lang? :D

    PS.
    Manang look mo yung comment ko sa Face behind The Blog entry mo, k?

    ReplyDelete
  2. you're back! good to know!!! how have you been? good thing i was at thess' and i saw you dropped by...

    ReplyDelete
  3. Hi, Manang: welcome back! It's been ages since we've heard from you!

    Spanish bread is always good, but it's one of those recipes I've been hesitant about trying. After your attempt, though, I'm inspired to go try it myself.

    ReplyDelete
  4. hi ces and midge,
    yes, back for now, and God knows when I will update again. I am so behind my blogging, esp with the houseblog. Summers are really the busiest and craziest, esp now with a 32-hr/wk (plus some OT)work. And now, with thess having lead me to online karaoke, I got addicted again! So now less time for blogging and bloghopping!

    thess,
    Thanks for the tips! Addict na naman ako sa karaoke, but I am so thankful for leading me to that online karaoke (I did not know they existed until I saw your recording!) I had fun last Friday with other Pinays.

    ReplyDelete
  5. Hi Manang,I tried to make your spanish bread yesterday,They are good ,and soft from the oven.Next day hindi na sila masyadong malambot I have to warm them into microwave oven .Please
    advice.What did I do wrong?Thanks.

    ReplyDelete
  6. Hi Luz,
    First off, these homemade rolls have no preservatives, so that is expected they will not be as soft as when freshly baked.
    Other things to check:
    If your air is very dry, you might want to place the spanish bread in zip loc bags as soon as they are warm (without sweating inside). That helps retain moisture (keep in dark cool place so they do not sweat, or they will get moldy faster).
    Did you allow for enough rising time to make them airy/fluffy enough? If they are too solid, the more they tend to be tough/hard when colder.
    But don't worry, heating them in microwave for 10-15 secs is OK. I prefer to use the oven toaster to reheat them, but reheat only once (because that dries them up as well, and if you try to reheat another time, they would be like toasted bread already).
    Hope this helps!

    ReplyDelete
  7. Hi Manang,I think you are right,I was in a hurry I did not allow enough rising time to make them airy/fluffy,next time I will do it,Kasi gusto ko na kasing matikman
    I'm so excited hehehe.I tried your pandesal recipe too before it's good too,kaya I always check your website kung may bago kang recipe.I tried your fried doughnut
    too.Thank you for sharing your recipe.

    ReplyDelete
  8. hi manang... just visiting at your website.. i've recently tried your spanish bread recipe (using manual ensaymada for the dough) .. it's pretty delicious pero nagbukahan ung first batch ko.. kasi pala dapat "seam side down" paglagay sa baking sheet (i missed that instruction of yours) ... thanks! my son & husband loves them.. and i love them too .. it's my first attempt to bread baking (i usually do those recipes that do not require kneading)

    ReplyDelete
  9. Hi anonymous,
    Glad you, your son and your hubby love them spanish bread! I particularly like the caramelized butter-sugar that comes out and spreads on the pan. Pag tumigas-tigaas, parang candy.

    ReplyDelete
  10. Hi Manang! Just want to congratulate and thank you sa website mo, really inspiring and helpful sa mga katulad kong love to cook but walang hilig ang cooking, hi hi. Everytime I have free time and feel like cooking, I go to ur website to check, but sometimes hanggagng tingin lang eh. Well, I tried ur ensaymada and spanish bread. ensaymada turned out hard and spanish bread is good but i used the same dough, I really dont understand. Well the best is the pichi pichi, its perfect!I will try ur siopao asado next time. Anyway, thank you po ulit and looking forward for ur new delicious recipe.

    ReplyDelete
  11. hi khaizze,
    thanks for the kind words.
    I suggest you prolong the rising time for ensaymada. Sometimes the temperature/humidity in the environment affects the rising time a lot. So, medyo kapain mo na lang muna...make them reach double in size, and try to disregard my suggested time on my ensaymada post...

    ReplyDelete
  12. hello po!!! I'm from Sasebo,Japan makiki-view po ako sa mga recipes nyo,first time ko po gumawa ng pandesal tanong ko lang po,gusto ko i try yung spanish bread,yung po bang dough same ingredients sa pandesal dough?pasensya na wala po kasi masyado pandesal and spanish bread dito lahat homemade,and nakabili pa po ako ng breadmachine sa Guam,salamat po!!!

    ReplyDelete
  13. hi jackie,

    You can use the pandesal or ensaymada or pandelimon recipes as your master dough for almost any rolled/shaped bread you want to bake.

    Goodluck!

    ReplyDelete
  14. Magandang Araw sa iyo manang (kahit matanda ako sa iyo hehehe). Sa kaibuturan ng aking fusu, nais kitang pasalamatan. Ng dahil sa iyong recipe, natuto akong mag bake ng Spanish Bread. Nung unang matikman ng isa kong anak ang Spanish Bread na gawa ng isang kaibigan, ang nasabi niya ay, "Mum this is so nice, it's like I died and went to heaven", akala mo naman alam niya ang buhay sa heaven. Magmula noon, nag trial and error na ako sa recipe ng spanish bread, pero ang recipe mo pa lang ang tagumpay with a capital T. Kaya, maraming maraming salamat. Mabuhay ka!

    Lory from down under.

    ReplyDelete
  15. Hi Lory tukayo (pareho spelling pati!)
    Thanks for the inspiring words! Buti at hindi ka natakot sa trial and error. Ilang months din ang binilang after I baked my first bread sa BM bago ako naglakas loob uli (di ko kasi nagustuhan yung una). Ngayon, every time I want to bake, I look for BM recipes.
    Try mo din yung pandelimon de patatas. Super lambot sila!

    ReplyDelete
  16. hello tuks (short for tukayo).

    Sige, try ko ang pandelimon de patatas mo. Kasalukuyang nakasalang ang spanish bread sa breadmaker niyan. May darating akong kaibigan mamaya at gusto kong matikman niya. Pangatlong beses ko ng pag gawa niyan, so far, di pa naman nagsasawa ang aking mga kalabaw (may anak akong kambal). Nagdala nga kahapon sa skul yung isa, at pinatikman sa isang kaibigan. Ang sarap daw, akala nga croissant e.Syempre, kinorek ng anak ko. Di yata alam ng mga aussie ang spanish bread e.

    ReplyDelete
  17. hmmm sarap naman...pahingi..hehehe...ang humingi lyn..lol..

    ReplyDelete
  18. hi (uli!) lyn,

    Kaaliw ka ha! Try mo bake! Sarap yung caramel eh!

    ReplyDelete
  19. Hi Manang,
    Thank you po sa spanish bread recipe mo. I baked it today using instant dry yeast and i did it rise for 3 1/2 hours..wow very yummy talaga..taste like its from bakery...nagustuhan ng mga anak ko..thank you po talaga..

    ReplyDelete
  20. Can you share the recipe for this?

    ReplyDelete
  21. Hi anonymous,

    Like I said above, I used the dough for ensaymada and the recipe for that dough ishere.

    ReplyDelete
  22. Bonggitz of Corona, Ca3/18/2009 8:01 AM

    Hi Manang, I just finished baking my spanish bread. It really looks good and my dough is very soft, but I observed my filling melted down to the pan. However it is till a success. Thanks for the recipe. More Power.

    ReplyDelete
  23. Hi Bonggitz,
    That's normal..;the caramelized butter-sugar. I love to scoop that out when it has cooled down a bit. Yummy! I just hope you had enough sugar there.

    ReplyDelete
  24. Hello ulit manang. I shared this recipe of yours sa kaibigan ko nung magpunta ako sa Melbourne. It was a success. Dinala namin sa BBQ at naubos agad. Kinain yung iba at hinakot naman ang iba. Nag bake siya ulit para dalhin sa isang function, and with the same success. Mayroon ngang gustong mag order e. Ganun siya kapopular. Salamat talaga sa walang sawa mong pagluluto. God Bless. Ang iyong kapangalan .. ;-)
    Lory

    ReplyDelete
  25. Hi tukayo! Long time no hear! Glad to hear again from you!
    What a nice feeling your story elicits! haha!
    Try mo yung sweet potato cinnamon rolls...damihan mo yung cinnamon-sugar, sarrrrap din!

    ReplyDelete
  26. Can the dough be made in advance? I was thinking of making a lot for a gathering kasi eh.

    ReplyDelete
  27. Oh and how do you make it not stick to the board or the rolling pin? I am excited to try this.

    ReplyDelete
  28. I came across your blog and I used your recipe for the filling. The dough, I got from another source. It came out really good! Thank you! :)

    ReplyDelete
  29. thanks for sharing this recipe. I used this recipe to share the bread with my family and fellow foodies. You can check out my version here http://bit.ly/exMWUD

    thanks :)

    ReplyDelete
  30. I'm really excited to try this out! just a dumb question... tatanggalin po ang plastic before ilagay sa oven di ba? :P

    ReplyDelete
  31. Hi Yenski,
    I agree that is a dumb question...do I have to answer??? :D

    The plastic was to prevent the dough from drying up while rising and from possible effects of draft (which can flatten the dough).

    ReplyDelete
  32. Thanks, Manang, really appreciate your blog, was able to make the Spanish bread and the pandesal, really really yummy! So happy to discover that I can bake! After almost 5 years overseas, di ko na natiis, I miss eating the miryenda back home, so I decided to make them myself! Lots of other breads that I miss, di ko lang alam ang mga pangalan haha. Will try your other recipes, too!

    ReplyDelete
  33. Yenski,
    That's the spirit! Daig mo pa ate ko. I demonstrated to her in person how to make ensaymada...di matinag...takot pa rin mag-try...

    ReplyDelete
    Replies
    1. Hi Manang,
      I too have a sister who is like you, an (practicing) MD in the Phils who also actively bakes, as a matter of fact she owns (with a partner) a popular breadshop south of Manila that has franchises in Luzon. I, on the other hand, is like your sister, who knows nothing about baking. Its not from lack of trying, mind you.
      like.... My first attempt at baking in the US (my youngest daughter's 3rd birthday), I almost burned the whole apartment building! Instead of turning the oven off, I accidentally placed it in broil... sad to say, the top of my cake turned black and our apartment's smoke alarm screamed mad, I just waited for the sprinkler system to finish me off... Well, luckily, that didn't happen and I was able to save the cake by covering it with tons of frosting.. which the kids love anyway, so panalo pdin!
      Anyway, that's just one of the countless of times I tried... Wla lang ata talagang patience and beauty ko... Actually, my sister makes a mean ensaymada also. She sends it to me frozen from the Phils! Eto ang nakakatawa, she is here with me now visiting. And like you, she tried to show me how to do it too... ayun awa ng juice, e bake nya ng wala ako... hahaha. she is leaving tomorrow and I still have to learn how to do it... my excuse? wlang time...
      So, this might be a good time for me to learn how to make it, on my own. I might just surprise her when she visits me again next year... wish me luck.

      Sarah Mezger - from Mt. Rushmore/The Black Hills country

      PS. can I use the same dough if I want to make cheese roll? That is my kids fav... Kudos to you, my dear! You will be hearing from me again... hopefully with photos to show.

      Delete
    2. Hi Sarah,
      thanks for your message!
      That was a pretty amusing escapade you had with your first attempt at baking. LOL! But you probably know by now, if you made it, your kids are very forgiving and they will love whatever you made for them.
      Well, I do use this dough for ensaymada as well, but my most popular one is the supersoft ensaymada, because it rivals the likes of Goldilocks' and Red Ribbon's. When you have enough experience with dough and enough courage to try the kitchen aid version (no kneading naman eh), then proceed to the supersoft ensaymada making. You might then really surprise her when she visits you again. So GOOD LUCK!
      I have no idea was cheese roll is (is that a stick of cheese with dough around?). So maybe you can use this dough. This dough is more like pastry type due to the hint of sweetness.

      Delete
  34. Hi Manang,

    I tried the spanish bread last night. Bakit nagsabaw ang pan. nagmelt ang sugar at margarine filling. bakit para saan ang itlog at milk. gradual ko lang dinagdag, nagsabas so kailangan kong habulin by adding more bread flour.

    Sana mas step by step, para siguro makuha ko, But i tried the cheesecake recipe, it was a success though..
    --Beginner

    ReplyDelete
  35. Hi Beginner,
    Nagsabaw ang pan dahil natunaw ang butter. If you added enough sugar to the butter, magca-caramelize yan paglamig, and that's what makes spanish bread so addicting.
    Yung itlog at milk ay kasama sa liquid ingredients. I am not sure why you had to ask that. Masyado ba malabo ang instructions ko? It's as simple as you put the (room temp) liquid ingredients into the bread machine pan, add the dry ingredients and r un on dough cycle. Once over, proceed with the above instructions. Did you use a bread machine? I hope you see my questions as trying to clarify what makes this hard for you to follow, because my instructions and photos were meant to fully explain the how-to's. I cannot imagine how else I can improve the instructions here that I already posted. Most of what the beginners can do is to try to review what they did to troubleshoot where they went wrong.Then try again. Baking gets better with experience. The reason I use a lot of bread machine recipes is to let the non-baking readers learn from the bread machine what dough feels like when it is ready for first rising, and for shaping.

    ReplyDelete
  36. Hi Manang,

    I do not have BM, so manual lang. Is that ok?
    I will try it again. I am just reviewing your ingredients, Did you mean 6 and 3/4 cups when you said 6-3/4 cups? kasi anim na 3/4 cups lang ang nilagay ko. Kaya siguro nagsabaw.Please help..

    I am looking forward to doing it again..Kahit palpak, nagustuhan pa rin nila. Maybe if i get this right MAs magugustuhan pa nila
    --Beginner

    ReplyDelete
  37. Hi Beginner,
    Sorry I thought I had answered this earlier. Don't know what happened to that. Anyway, yes, it is 6 cups and 3/4. not 6 x 3/4.

    ReplyDelete
  38. Hi Manang,

    Can I use all purpose flour instead of bread flour? If so, what is the difference between the two? I'd like to try and bake this on the weekend, eventhough I don't have a bread machine.

    thank you!

    Hannah

    ReplyDelete
  39. hi manang, my name is ruth, i was reading your sapin-sapin recipe a while ago, and i just to know how much cup of rice flour are we suppose to put in it because it is not included in the ingredients but it showed on your slide show. thanks, ruth

    ReplyDelete
  40. Hi ruth,
    I'm not sure what exactly you were looking at that you did not see rice flour in the ingredients (maybe you were looking only at the slideshow?). If you look at my post on sapin-sapin, glutinous rice flour is the first ingredient on the list.

    ReplyDelete
  41. Thank you Manang for sharing. I always love your recipes and the step-by-step instructions. Once I get to making it, I will show you some photos of mine as well.

    Adin B

    ReplyDelete
  42. Hi Inday Adin,
    Thanks for your comment. I would have wanted to add more videos instead of photos, but it is such a busy time of the year and video making is time-consuming for a non-expert like me.
    I look forward to receiving your photos of spanish bread so I can feature them in my Reader's photo gallery.

    ReplyDelete
  43. Hello Manang

    I am one of your avid fan and follower.
    Love your blogs as well as the recipies..
    Anyhow... I just made this spanish bread and it is successful as my first attempt. Very yummy and caramelized filling indeed is the best. But i prolonged the dough for the size by 3 hrs and it did well..

    My 2 yr old son loves this spanish bread!

    Cant stop eating while watching movie too! LoL

    Thank you for sharing all your recipies. Keep us posted.

    ReplyDelete
  44. HI Anj, thanks for your feedback on Spanish bread. :)

    ReplyDelete
  45. Hi manang,bakit po matigas ang kinalabasan ng bread?wla po akong bread machine,i knead it myself.Ilang minutes po ba sya kelangan i-knead?at pno po ung step by step na procedure ng pgcombine ng ingredients?sa warm milk po ba o warm water i dissolve ang yeast?

    ReplyDelete
  46. hi po manang,matanong q lang po kung pano gawin ung ginawang matamis sa spanish bread kc 3 bisis na akng gumagawa ng spanish bread lumalabas ung butter.tnx...

    ReplyDelete
  47. Hi Anonymous,
    You will have to make sure you got plenty of sugar. If you find that 1 stick of butter with 1 cup of sugar still is too thin for you, you can add more sugar. The thing is, as butter melts, it caramelizes that butter. It may leak out, but as it cools down, that hardens and you will have that layer of caramel in the spanish bread.You can try to pack them more in a pan, then let them cool down a bit so that the caramel that leaks out will caramelize at the bottom of the bread.

    ReplyDelete
  48. You can try adding bread crumbs to the butter-sugar mixture and see if that will absorb the caramel as the sugar dissolved in butter during baking. Maybe that will work. I have not tried that, but its just a thought. I have always been satisfied with the caramel that forms with mine once they cool down a bit.

    ReplyDelete
  49. This comment has been removed by a blog administrator.

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  50. Hi Manang,

    We are having a "wellness day" sa office next month and i am planning on bringing muffins. However, checking your website, change plan ako, Will try to bake the ensaymada and spanish roll para serve with coffee before we start. Wish me luck and will let u know my colleagues' feedback.

    by the way, thanks for the recipe of mamon, sarap, guston ng hubby ko and my 6 yr old son. Also, my officemates love them.

    more power to you Manang!
    dipag2001

    ReplyDelete
  51. Hello Manang,

    Salamat sa Recipe..nagustuhan ng Grandparents ng asawa ko..Pihikan pa naman sa food lalo na pag di nya kilala..Maraming salamat ulit!;-))The best ka talaga!

    ReplyDelete
  52. hi manang,thank you so much for your spanish bread recipe using breadmaker...it went perfectly....was so glad i stumbled upon your website, i will definately check on your other recipes....my family and friends loved it, maraming salamat po ulit...regards from New Zealand

    ReplyDelete
  53. To kiki-Deutschland and Anonymous, Thanks for leaving your comments and for your feedback! May you enjoy my other recipes here. :)

    ReplyDelete
  54. Hi manang, thank you po sa spanish bread recipe nyo... it turn out so perfect po.. more recipe pa po.. from swift current canada,

    ReplyDelete
    Replies
    1. Hi Swift, sorry for this delayed response. Thanks for your feedback on the spanish bread! :)

      Delete
  55. hi Manang, i have tried most of your recipe , so far so good specially yung soft ensaymada my family and friends loved it kase the taste is so original. pero they always bitin sa gawa ko limited offer lang kase . hehehe anyway i just want to say thank you for sharing your recipes to us. I also tried this recipe with spanish bread it turned out fine as well, pero im still looking for a different taste di ko alam kung ano ang hinahanap ko. but you know i think this one of the best recipe I ever had so far...thank you so much !!! :)

    ReplyDelete
    Replies
    1. Hi Anonymous, thanks for your feedback! Try using brown sugar sa spanish bread mo (some tried using coconut with brown sugar parang pan de coco). Maybe that was what you were used to. The white sugar for me was what the bakers in my father's bakery used, so I am used to that taste.

      Delete
  56. Hi, I'd like to know if this is the same type of bread that are sold in a Filipino bakery in Northern California called senorita bread. They are delicious, so delicious that the bakery has become famous because of it. Starbread is the name of the company. Thanks!

    ReplyDelete
    Replies
    1. Hi Edward, Sorry but I haven't been to California and I have no idea what senorita bread is. However, googling photos of it shows it does appear pretty much like spanish bread. I just did not present here photos of the gooey caramelized butter after baking these goodies.

      Delete
  57. I baked this today and it tasted sooo good, THANK YOU so much for sharing the recipe...

    ReplyDelete
  58. Hi Manang, Salamat sa mga recipes mo. I've been following your recipes for about 4 yrs. now, i learned so much when baking bread and now it is my side job baking bread and selling it to my fellow pinay here in Alabama. Mabenta yung ensaymada,pandesal,pan de coco at spanish bread. Thank you so much again! God Bless :)

    ReplyDelete
  59. Hi Manang, plan to make this tomorrow. Tanong ko lng kung pwede ko bang eh frozen ang dough. Ako lng kasi ang kakain. Salamat po sa pag share nyo sa recipe. God bless!

    ReplyDelete
  60. how can i make the dough without the dough machine?

    ReplyDelete
    Replies
    1. Anonymous, check out this post: http://kusinanimanang.blogspot.com/2012/02/manual-prep-of-bread-machine-dough.html

      Delete

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