SPANISH COCA BREAD

Food is one great ways to travel to other countries through your tongue and imagination. I’ve never been to Spain before, but it’s great that I get to try this Spanish Coca Bread. This sweet Spanish yeast bread is a local favorite. Another recipe collection from Martha Stewart Living cookbook.

When I first got them out from the oven, I’m not really sure if I was going to like it. The recipe said it supposed to be golden and crispy. Well, they were golden and crispy at the edges. The middle was not as crispy as how the recipe described it. It is a bit chewy. I ate one, then two, then three and yeah….they are gone in two days. I ate them all. uh oh!
I don’t know how to describe it. It is rather chewy, but something is addicting about this bread that I kept on going back for more. I like the sweetness from the honey soaked in this bread. Maybe I just like chewy bread ?

SPANISH COCA BREAD (2 loaves)

2 1/4 oz packaes (1 Tablespoon plus 1 tsp) active dry yeast
1/3 cup warm water (110F)
1 1/4 cup sugar
5 to 6 cups all-purpose flour
1 tsp kosher salt
1 cup milk (room temperature)
4 large eggs
1/2 cup (1 stick) plus 3 Tbsp unsalted butter, melted, plus more for bowl
1/4 cup honey, plus more for dizzling

COOKING METHOD:

1. In a small bowl, combine yeast and warm water; let stand until foamy, about 10 minutes. In a bowl, combine 1 cup sugar, 4 cups flour, and salt. With a wooden spoon, stir in yeast mixture, milk, 3 eggs, and 1/2 cup melted butter until combined. Using your hands, work remaining flour into dough, 1/4 cup at a time, until dough is no longer sticky

2. On a lightly floured surface, knead the dough until it develops a smooth satiny texture and springs back when you poke it with your finger, about 5 minutes. Form the dough into a ball, and place in a lightly buttered bowl, rotating the dough in the bowl to coat with the butter. Cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour

3. Preheat the oven to 400 F. Generously grease two baking sheets with some of the melted butter. Turn the dough to a clean work surface, and cut in half. Place half of the dough on each prepared baking sheet, and press into two 8×17-inch rectangles. Allow the dough to proof for 15 minutes. In a small bowl, whisk the remaining egg with 1 Tbsp water, and brush onto the dough

4. Generously sprinkle the dough with the remaining 1/4 cup sugar, and drizzle with the honey. Bake until golden and crispy, about 18 minutes (maybe longer depending on your oven). Transfer breads to wire racks to cool

5. Slice the bread in long, thin rectangles, and drizzle it with more honey before serving