Philippine-style biscocho is a super crunchy twice-baked yeast bread.
There are 2 kinds of Filipino biscocho, the plain ones and the sugared
variety which I prefer specially with thick chocolate drink or with
coffee. I made sweet biscocho 5 years ago with regular white bread. This
time I used pumpkin brioche shaped into loaf and they came out really really really good.
slices of pumpkin brioche loaf bread
melted salted butter
sugar
- Remove bread crust and cut into 2 or 3 long sticks. Brush both sides with butter and sprinkle with ½ teaspoon sugar on each side.
- Place on wire rack and bake in a 275°F oven for 20 minutes. Flip the bread sticks and continue baking for 20 minutes until crispy. Do not let the biscocho get brown.
- Let cool completely before storing in air-tight jar.
specially yummy with hot Milo drink
2 comments:
How wonderful these look!
Very easy-to-make, but I think it's even easier to eat everything at once :)
yummmm love this! so true, sarap yan siguro with hot tsokolate! :)
thank you so much for sharing and linking over at Food Friday, Ms. Oggi
happy holidays!
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