Low Sodium Spanish Bread

Discover the irresistible charm of Low Sodium Spanish Bread, a heart-healthy twist on the beloved Filipino bakery classic. With its soft, pillowy dough and a buttery, caramelized filling made from panko breadcrumbs and brown sugar, this bread delivers all the flavor without the excess salt. Perfect for baking enthusiasts seeking low-sodium alternatives, this recipe uses simple pantry staples like all-purpose flour, unsalted butter, and warm low-fat milk to create a tender, golden roll with a delightful crunch on top. Whether served as a snack, breakfast treat, or paired with your favorite coffee or tea, this wholesome, approachable bread is as satisfying as it is indulgently delicious.

Nutriscore Rating: 63/100

Prep Time:120 mins

Cook Time:18 mins

Total Time:138 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 2.25 teaspoons Instant yeast
• 0.25 cup Granulated sugar
• 3 tablespoons Unsalted butter (softened)
• 1 piece Egg (large)
• 0.75 cup Warm milk (low-fat or non-fat)
• 0.5 cup Panko breadcrumbs
• 0.25 cup Brown sugar
• 2 tablespoons Unsalted butter (melted, for filling)
• 2 tablespoons Milk (for brushing)
• 2 tablespoons All-purpose flour (for dusting)

Directions

Step 1

In a large mixing bowl, combine the warm milk, sugar, and instant yeast. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is activated.

Step 2

Add the egg, softened butter, and 2 3/4 cups of the flour into the yeast mixture. Mix until a sticky dough comes together.

Step 3

Transfer the dough to a floured surface and knead for about 8-10 minutes, gradually adding the remaining 1/4 cup of flour as needed, until the dough is smooth and elastic.

Step 4

Shape the kneaded dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 hour, or until doubled in size.

Step 5

While the dough is rising, prepare the filling. In a small bowl, combine the panko breadcrumbs, brown sugar, and melted butter. Mix until the texture resembles damp sand. Set aside.

Step 6

Once risen, punch down the dough and divide it into 12 equal portions. Roll each portion into a ball.

Step 7

Working one piece at a time, use a rolling pin to flatten a dough ball into an oval shape. Spread about 1/2 tablespoon of the filling onto the surface, leaving a border around the edges.

Step 8

Roll the dough tightly from the shorter end into a log shape, tucking in the edges to seal. Place the finished roll seam-side down on a parchment-lined baking sheet.

Step 9

Repeat with the remaining dough and filling. Once all rolls are shaped, cover them with a clean towel and let them rise again for 30 minutes, or until puffy.

Step 10

Preheat your oven to 350°F (175°C). Brush the tops of the rolls lightly with milk and sprinkle them with additional panko breadcrumbs for added texture.

Step 11

Bake the Spanish bread in the preheated oven for 15-18 minutes, or until golden brown.

Step 12

Remove from the oven and allow the bread to cool slightly before serving. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	(824.2g)

Amount per serving	% Daily Value*
Calories	2491.9

Total Fat 70.3g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat g
Cholesterol 353.4mg	0%
Sodium 371.1mg	0%
Total Carbohydrate 406.2g	0%
Dietary Fiber 13.1g	0%
Total Sugars 99.4g
Protein 59.3g	0%

Vitamin D 186.2IU	0%
Calcium 465.1mg	0%
Iron 20.1mg	0%
Potassium 987.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.4%

Protein: 9.5%

Carbs: 65.1%