Pan De Leche: Filipino Milk Bread

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 289.6
  • Total Fat: 14.2 g
  • Cholesterol: 93.4 mg
  • Sodium: 351.2 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 6.1 g

View full nutritional breakdown of Pan De Leche: Filipino Milk Bread calories by ingredient
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A fluffy bread that's great with everything. Not the healthiest. A fluffy bread that's great with everything. Not the healthiest.
Number of Servings: 15


    1 cup milk, scalded and cooled
    1 ounce active yeast
    4 cups white flour
    1/2 pound butter or margarine
    1/2 cup sugar
    1/2 tablespoon salt
    4 eggs, beaten
    1 teaspoon vanilla extract
    Egg wash


Preheat oven to 375*F.
In a bowl, combine the milk, yeast and 2 cups of the flour and mix into a soft dough. Place in a large greased bowl, cover with a towel and set aside in a warm place. Allow to double in size, about 30-40 minutes. This forms the sponge.
In a mixer, cream the butter, the 1/2 cup of sugar and the salt until well blended. Mix in the 4 eggs and vanilla extract.
When the sponge has risen, add it to the butter and egg mixture and mix well to break it up.
Add the remaining 2 cups of flour. The dough should feel smooth and elastic. Add more flour or milk to achieve this consistency.
Place the dough on a greased cookie sheet. Using a rolling pin, shape and flatten the dough into a rectangle 1 inch thick. Allow to rise again for 30-40 minutes. In a bowl, combine the ingredients for the egg wash.
Just before baking, score the dough lightly with a knife to make a checkerboard pattern of rectangles 1 1/2 inches by 3 inches. Brush the top of the dough with the egg wash.
Bake for 35-40 minutes or until golden brown.

Number of Servings: 15

Recipe submitted by SparkPeople user AVELANCH.

TAGS:  Side Items |

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