Recipe: Balintawak Bread, Pan de Pula or Regla, Kalihim, or Kabukiran, Filipino - 3

BALINTAWAK BREAD, PAN DE PULA OR REGLA, KALIHIM, OR KABUKIRAN

FOR THE PUDDING FILLING:
Stale bread, cut into pieces (I used white bread)
2 cups milk
3 eggs
1/3 cup sugar
1/2 tsp salt
1 tsp vanilla
Red food coloring (or whatever color you prefer or none at all)

FOR THE DOUGH:
1 1/2 to 2 cups all-purpose flour, divided use
1 envelope FLEISCHMANN'S RapidRise Yeast
3/4 teaspoon salt
2/3 cup very warm water (120 to 130 degrees F)
1 tbsp oil

EGG GLAZE:
1 egg white, beaten plus 1 tbsp water

PREPARE THE PUDDING FILLING FIRST:
Place the cut up stale bread in a loaf pan up to 2/3 full.

Mix the milk, 3 eggs, sugar, 1/2 teaspoon salt and vanilla. Press the stale bread pieces then pour the mixture and let soak. Press some more with fork to make sure you release gas and bread pieces absorb the mixture. You may let this sit in the fridge for several hours or overnight.

Puree the pudding in a food processor. Add food coloring and cook in a saucepan on medium heat, stirring frequently to avoid scorching. Stop when it is thick. Let cool down, then form into a log using a cling wrap. Chill when cool enough to place in the fridge.

TO PREPARE THE DOUGH:
In a large bowl, combine 1 cup flour, undissolved yeast, and 3/4 teaspoon salt. Gradually add 2/3 cup very warm water and oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12x10-inch rectangle. Place the pudding log onto it and wrap with the dough. Pinch seams to seal. Place on a greased baking sheet seam side down. Flatten a bit. Brush with egg glaze. Pierce with fork tines on several spots for vents. Place in a draft-free moist and warm place to rise for about 30 minutes.

Bake at 400 degrees F for about 20 minutes. Let cool for about 10 minutes before slicing. Cool completely before placing in ziploc bags.

Adapted from source: Thorn Club, 6/14/12

Q. When I went to Honolulu, Hawaii, i ate this bread and its called " Balintawak" It's a Filipino food type of bread from Jesse's Bakery, Inc. If anybody know, can you please post any website or any recipe that i can follow to make.

A. Finally found a blog in which the author used several other names that Balintawak bread is known by. Pan de Pula, Pan de Regla, Kalihim, and Kabukiran. Basically the inside is a bread pudding made out of stale bread and dyed red, and then it's wrapped in another layer of bread dough.

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PAN DE REGLA
Adapted from source: Tummy Journey
Pictures: http://downeystummyjourney.blogspot.com/2012/06/pan-de-regla.html

FOR THE BASIC BREAD DOUGH: (breadworld.com)
1 1/2 to 2 cups all-purpose flour, divided use
1 envelope yeast
2 teaspoons herb seasoning
3/4 teaspoon salt
2/3 cup very warm water (120 to 130 degrees F)
1 tablespoon olive oil

FOR THE FILLING:
7 pieces stale bread (edges removed)
1 1/2 cups fresh milk
2 or 3 eggs
1/2 cup white granulated sugar
2 tsp vanilla
Food color

FOR THE GLAZE:
1 egg beaten

TO PREPARE THE DOUGH:
In a large bowl, combine 1 cup flour, undissolved yeast, herb seasoning, and salt. Gradually add very warm water and oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12x10-inch rectangle. Place on greased baking sheet. Layer filling ingredients lengthwise over center third of dough. With sharp knife, make cuts from filling to dough edges at 1-inch intervals along sides of filling. Alternating sides, fold strips at an angle across the filling. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour.

WHILE THE DOUGH IS SET ASIDE, START PREPARING THE FILLING:
Pour in the milk in a bowl. Add in the rest of the ingredients for the filling (except bread and food color) and mix. Add in the bread (just shred using your hands) and make sure that they absorbed the liquid. If you have a food processor, puree the filling. (If you're using a blender, you need to use a colander with bigger holes to remove the tough bread. Or, you can use your electric mixer and then use colander afterwards.)

Transfer into a non-stick pot and add the food color (half a teaspoon will do or you can add more if you want). Put the stove on a low fire and keep stirring the filling mixture until it becomes thick. Let it cool for a bit, then ransfer the filling in a cling wrap (length size of a ruler or a foot). Roll the filling and seal the cling wrap. Refrigerate for until it sets.

ASSEMBLY:
Roll out the dough about 2-inches longer than the rolled filling. Place the rolled filling in the middle of the flattened dough. Fold the shorter sides of the dough. Fold the longer sides of the dough towards the top covering the filling. Seal with beaten egg. Use a fork in making holes in the dough. Brush with the beaten egg on both sides. Place in a pan with the folded sides on the bottom.

Bake for 35 minutes in 180C (350 degree F) oven.

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PAN DE PULA / PAN DE REGLA / KALIHIM
Photos and recipe: http://kusinanimanang.blogspot.com/2009/09/pan-de-pulapan-de-reglakalihimkabukiran.html