For the dough:
2 tsp or 1 pack instant yeast
1/4 cup tepid water
1 teaspoon sugar
3-1/2 cups gluten-free all-purpose flour
1/3 cup sugar
1 teaspoon salt
1/2 cup milk
1/2 cup unsalted butter, melted
For the assembly:
1/4 cup unsalted butter, melted
1/2 cup breadcrumbs
1/2 cup sugar
1. Dissolve yeast in tepid water, which is water with a temperature anywhere between 100 and 110 degrees F. To proof yeast, add 1 teaspoon sugar and let stand for 10 minutes. If the mixture doubles in volume then yeast is active.
2. In a large bowl, whisk together the flour, sugar and salt. Add the milk, melted butter, eggs, and yeast and combine well. On a clean surface dusted with flour, knead the mixture into a smooth elastic dough. Add more flour, if necessary.
3. Let the dough rest in a bowl greased lightly with canola oil. Cover the bowl with plastic wrap and let the dough rise until the size doubles, about three hours.
4. Divide the dough into two equal parts. Shape each part into a log and divide into eight equal parts with each piece weighing about 2-1/2 ounces. Roll each piece into a 3- by 5-inch rectangular sheet. Brush with melted butter, sprinkle with breadcrumbs and sugar, and roll the sheet like you would a jelly roll. Start from one corner and roll towards the opposite corner. Then sprinkle the rolled dough with more breadcrumbs and sugar. Place the pieces with the seam-side down on a greased baking sheet.
5. Preheat the oven to 375 degrees F. Let the rolls rise for another 30 minutes. Bake until golden brown, about 15 minutes.
Spanish bread freezes very well. Toss a frozen roll in the microwave and reheat for 30 seconds.
8 thoughts on “Foodstyles: Senorita Bread Copy-Cat Recipe of Filipino Star Bread Bakery”
Is the gluten-free flour required? Could you substitute with normal flour?
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Of course not … you can use regular all-purpose flour
Great! Just wanted to check. Thank you, I miss this bread now I’ve moved out of state.
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If you want to use a gluten free flour that tastes great, use Bob Red Mill 1to 1 all purpose.
Are they supposed to be soft, just like the ones from Starbread? I followed this recipe but my bread turned out quite dense. I used bread flour instead is all-purpose flour. Also, I forgot to sprinkle breadcrumbs and sugar on the dough after I rolled them. Could that be it?
bread flour will create a more glutinous bread, so that might be the consideration.
How many does this recipe make?
What are the breadcrumbs made from?