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Spanish Sweet Milk Bread Recipe – Pan de Leche

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Spanish Sweet Milk Bread - Pan de Leche (c)

Spanish Sweet Milk Bread - Pan de Leche

Lisa Sierra (c) 2009 Licensed to About.com Inc.
Large sweet rolls are often served for breakfast or afternoon "merienda" in Spain. Sometimes the bread is split and topped with sugar while baking. It makes a good breakfast food, served with butter and marmalade or quince "membrillo." This easy bread recipe is perfect for beginning cooks and bread makers.

Prep Time: 1 hour, 45 minutes

Cook Time: 15 minutes

Total Time: 2 hours

Ingredients:

  • 3 oz (100 ml) lukewarm milk
  • 1 envelope (1/4 oz) dry yeast
  • 1 egg
  • 1/2 cube (50 gr) softened butter
  • 1/3 cup (70 gr) granulated sugar
  • 1 ½ cups (200 gr) unbleached white flour
  • 2-3 Tbsp vegetable oil

Preparation:

This Spanish Sweet Milk Bread Recipe makes 4 large rolls or 4 servings for breakfast.

Warm milk and pour into a glass measuring cup. Mix in the dried yeast until completely dissolved. Cover with a small kitchen towel and set in a warm place, away from drafts for 10 minutes.

Cream butter and sugar in a medium size mixing bowl. Beat egg into the butter-sugar mixture. Add yeast-milk mixture and mix thoroughly.

Add flour to mixing bowl, a 1/2 cup at a time. Mix in flour with a wooden spoon until dough forms a ball. If necessary, add additional flour 1 Tbsp at a time until soft dough is formed.

Dust dough with 1 Tbsp flour. Cover bowl with a wet kitchen towel and place in a warm spot, away from drafts. Allow to rise for 30 minutes.

After rising, dough will be soft, spongy and sticky. Coat hands with oil. Uncover and kneed dough 5-6 times. Separate dough into 4 pieces. Form into balls or rectangles and place on cookie sheet or baking stone. Allow to rise for 15 minutes.

Pre-heat oven to 400F (200C). Bake bread for 7 minutes. Remove and brush bread with vegetable oil. Return to oven and continue to bake for 7-10 minutes. Remove when bread begins to brown. Allow to cool for 5 minutes, then serve with butter or jam.

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