Inside Pinoy bakeries: Spanish bread

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

I was bloghopping yesterday and stumbled upon Toni’s entry on breads sold in neighborhood bakeries. It dawned on me that many of the local breads, with their unique names, are really a part of Filipino tradition. In neighborhood bakeries, or panaderia, one won’t find much trace of American influence except perhaps for the loaf bread and the egg pie. There is very strong evidence of Spanish influence though.

This is the first in a series of entries that will feature breads commonly found in small neighborhood bakeries in the Philippines.

Spanish breadThe bread in the photo is called Spanish bread. Why the name, I don’t know. But ask for Spanish bread in local bakeries and you will get the same thing–a yellow bread with a sweet filling. There are variations though in the texture of the bread and the garnish. Some Spanish breads are really soft (just the way I like them) and some are sprinkled with white sugar on top. They go very well with coffee or tea, for breakfast, or mid-morning or mid-afternoon snacks. I tried to search the web for recipes but found none. If this bread is known by other names in different regions in the Philippines, that might yield better search results. Would you know any other name for it?

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