Pan de regla

Ingredients:
Pudding Filling --
stale bread, cut into pieces (I used white bread, and filled a loaf pan 2/3 up)
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)

Dough --
1-1 / 2 to 2 cups all-purpose flour
1 envelope FLEISCHMANNS RapidRise Yeast
3 / 4 teaspoon salt
2 / 3 cup very warm water (120o to 130oF)
1 tbsp oil
egg glaze (beaten 1 egg white plus 1 tbsp water

Instructions

Prepare the filling first. Place the cut up stale bread in a loaf pan up to 2/3 full. Mix all
other ingredients in a bowl. 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.

Prepare the dough. In a large bowl, combine 1 cup flour, undissolved yeast, 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 12 x 10-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
warmed oven (or a draft-free moist and warm place) to rise for about 30 minutes.

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