Spanish Bread

Spanish Bread and Pandecoco. A local Filipina makes this stuff. In fact she makes a range of such breads in her oven at home. It's quite sweet and heavy. But tasty.

It's difficult talking when your mouth is full of "pan", Jim

It really looks good! It would be nice if she shares her secret as I am practicing baking myself.

You got a very nice avatar @aposhark

Here you go, Anne, recipes for Pan de Coco and Spanish Bread

Thanks Anne,

Sometimes our kids have loving moments in between the fights

Well, we don't know the recipe. And the Filipina that cooked them isn't going to release her trade secrets too readily, however my wife's friend bakes her own and hopefully my wife will get around to baking some herself. Mrs Ash says that although they aren't completely and utterly the same as back home, they are quite close.

We bought 20 of each and have worked our way through quite a few, culminating in bloated stomachs. My wife is going to give some away to her friends. I gather they keep quite well, presumably the sugar preserves them.

Will probably make my own version then. And thanks to @Markham for the link.

You are welcome, Anne. You may have noticed that our supermarkets often have two distinctly different types of wheat flour available. Here I'm not talking about brown and white flour or plain and self-raising flour, I talking about bread and cake flour. Most wheat flour - brown, white, plain or self-raising - is milled from wheat harvested in late summer and it is a soft flour ideal for cakes but less good for bread. Bread flour - sometimes labelled "strong" or "hard" flour - is milled from winter wheat and much comes from the Ukraine and Russia. This is a flour that is ideal for baking into bread and is used to make much of the bread you buy in the shops (but not all!).

love it

I know that technically speaking this stuff is called "bread" but to me they are cakes!
I guess its the amount of sugar they add!
Not for me.

Thanks for the tip Markham

I got what I thought was cakes from Julies bakeshop, purely due to the sweetness. I was later informed it was bread

We still have a few left. Amazingly they have kept well. Apart from initially stuffing my face with them when they were just out of the oven, I have had few since. Thats because I have to keep my blood sugar levels down.

I have had to ask the wife not to put sugar in the spaghetti bolognese for the same reason.

Do you know that a known fast food chain in the Philippines puts condensed milk in their spaghetti?

I like freshly chopped chillies in my spaghetti.

I eat very hot small chillies with many things......