Pandesal (Spanish: pan de sal, “salt bread”) is a bread roll made of flour, eggs, yeast, sugar, and salt.
When in Manila, it’s impossible for you not to get access to these, as it is a common food item in the Philippines. Filipinos love to eat pandesal especially in the morning! We buy it almost daily from our favorite bakeries, but have you ever wondered how it’s made?
Today, I’d like to share with you the pandesal recipe which I learned from my Baking Class at the Center for Asian Culinary Studies in Subic Bay. It sure is wonderful to be back in the kitchen and I can’t wait to share with you what I learned. I believe as Filipinos, we should of course know how to make pandesal! This recipe is so easy that you can make it at home if you have an oven.
Imagine serving your family with homemade pandesal made with love? You can even invite the kids to help out in the kitchen and turn it into a nice family bonding! Lovely right?
Here’s the recipe….
Ingredients:
2 1/2 tsps. instant yeast
1 1/2 tsps. sugar
1 1/4 cups lukewarm water
1/4 cup salted butter, softened
1/3 cup sugar
1 tsp salt
3-4 cups all-purpose flour
1/4 cup bread crumbs for rolling
Procedure:
1. Preheat oven at 350 degrees Fahrenheit
2. In bowl, put yeast, sugar and lukewarm water. Cover and set aside for 10 minutes.
3. Mix sugar, salt and 3 cups of flour, rub in butter. Add in yeast mixture. Slowly add additional flour until desired consistency.
Our teacher said that in bread making, the end product greatly reflects the baker’s mood so be sure to bake with a good mood =)
Knead until smooth about 10 minutes. Form into a ball and transfer into a well oiled mixing bowl.
Cover and set aside until the size doubles.
Punch down the dough to release carbon dioxide then divide into two portions and roll in bread crumbs. Allow to rest for five minutes.
Slice into 16 equal portions…..
and roll again in bread crumbs. Let rise again for 30-45 minutes.
Bake at 350 degrees Fahrenheit for 18-20 minutes or until golden brown.
right before it was done, we even took it out, brushed it with butter then placed it back into the oven again…
tadah!!!
I believe the most challenging part was the kneading process as you really have to be skilled in it in order for the bread to rise well. Practice of course is key. You also have to be patient and wait fervently until your dough is ready. Patience, patience. Do it with LOVE! =)
I hope you enjoyed this and hopefully you can also make this in your home!
Next time, I’ll be sharing a nice and juicy burger recipe which you can also make at home! Stay tuned! Happy Cooking!
If you live in or near Olongapo and would like to start a career in culinary as well, I highly recommend you enroll here at CACS Subic!
Center for Asian Culinary Studies in Subic Bay
Corner Manila and Dewey Avenue CBD, SBFZ2222 Subic, Philippines
Contact no: 0906 488 5023
email: cacssubicbay@gmail.com
https://www.facebook.com/cacssubicbayofficial
I tried this procedure (with the exact measure as given) and it turned out okay, in fact the bread is soft and almost perfect! I used instant dry yeast.
You can check it here > https://www.mitchteryosa.com/homemade-pandesal/
i can see your pandesal didnt rise well before you put it in the oven and it looks dry…if you dont rise your dough before baking it will become dense for the next few hours… and it doesnt look presentable i think its better if you put less yeast and proof it for 2 hrs and proof it again for 2 hours after you cut it in pandesal shape and less yeast it taste better… thats only my preference or you can add water roux to keep it soft for atleast 3 days