Pandesal
Ingredients
- ¼ cup warm water
- 1 package active dry yeast ¼ ounce
- 1 cup lukewarm milk
- 2 ounces butter room temperature
- 2 eggs beaten
- ½ cup sugar
- 1 ½ teaspoons salt
- 4 ¼ cups flour plus ¼ to ½ cup more for kneading
- ½ cup fine breadcrumbs
Instructions
- In a stand mixer bowl, combine water and yeast. Allow it to sit for 10 minutes or until the mixture becomes bubbly. Stir well.
- In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together until incorporated.
- Add the milk mixture and 2 cups of flour to the yeast mixture. Using a dough hook, beat to combine.
- Gradually add the remaining 2 ¼ cups flour in ½ cup increments and continue to combine all ingredients.
- On a lightly floured surface, turn over the dough and knead, sparingly adding the remaining ¼ cup flour as necessary, for about 10 minutes or until smooth, supple, and elastic.
- In a lightly oiled large bowl, place the dough. Cover it with film and allow it to rise for about 1 to 1 ½ hours or until double in size.
- On a lightly floured surface, transfer the dough and divide it into 24 pieces. Shape each piece into a ball and roll it in breadcrumbs to coat.
- Arrange the balls about 1-inch apart on a lightly greased baking sheet. Cover with a cloth and allow them to rise for about 1 to 1 ½ hours or until double in size.
- Meanwhile, preheat the oven to 350 F.
- Bake in the preheated oven for about 15 to 20 minutes or until golden brown. Serve hot and enjoy.
Details Behind My Pandesal Recipe
Pandesal Recipe – Pandesal can be easily described as a Filipino bread roll, but there is more to it. Pandesal, or Pan de sal, is a popular breakfast bread in the Philippines. Despite its name suggesting saltiness, it has a subtle sweetness. It is made from basic ingredients like flour, yeast, sugar, oil, and salt. The dough is shaped into logs, coated with bread crumbs, left to rise, and then baked.
This yeast-raised bread is commonly enjoyed hot and can be eaten plain or with various toppings such as butter, margarine, cheese, jam, peanut butter, chocolate spread, eggs, sardines, or meat. With a taste and texture similar to Puerto Rican pan de agua, French croissants, and Mexican bolillos, pandesal is a favorite throughout the day, and bakeries produce it continuously to meet demand.
Additional Notes Behind My Pandesal Recipe
Like any bread recipe, it’s important to get the dough just right before baking it. To ensure proper kneading of the bread dough, follow these steps. First, the dough should shift from a shaggy to a smooth consistency, losing stickiness and becoming tacky to the touch. Second, test its elasticity with the windowpane test.
This involves stretching a small dough portion with your fingers and forming a thin, translucent window without breaking. Alternatively, use the dimple test—poke a finger into the dough, and it should create a dimple that springs back up. For a traditional cylindrical shape, divide the dough into two parts, shape each into a long baton with a 4 to 5-inch diameter, and then cut each baton horizontally into 12 portions.
Variations of Pandesal
Pandesal boasts a diverse history with various versions catering to changing tastes. Supermarkets and bakeries now actively offer lighter-colored variants with a sweeter taste alongside the traditional option. On Siargao Island, renowned for surfing, artisans craft an oval-shaped “pan de surf” in makeshift ovens fueled by coconut husks, mimicking a surfboard and commonly paired with pan de coco.
For nutrition-conscious consumers, “malunggay pandesal” incorporates dried malunggay or moringa leaves. The ube cheese pandesal, highlighting a purple yam and cheese filling, remains a popular contemporary choice alongside modern flavors such as chocolate, matcha, strawberry, and blueberry. Additionally, Señorita bread stands out with its sweet fillings, enriched with eggs, milk, and butter or margarine, setting it apart from traditional pandesal.
Other Bread Dishes
There are many classic bread dishes in Filipino cuisine you can explore. One example of this is putok. Putok, or star bread, is a popular bread roll crafted from simple ingredients like all-purpose flour, milk, and salt. Its standout feature is the crown or star-shaped top, achieved by cutting a cross shape into the dough before baking. After baking, the bread undergoes a light dusting with coarse white sugar. The name “putok,” translating to “explosion” or “fissure” in Tagalog, aptly describes the unique appearance of this delightful bread.
Another option is monay. Monay is a classic Filipino bread known for its dense texture and a distinctive slit in the top middle. Its milky, slightly sweet flavor pairs well with hot coffee or chocolate. You can enjoy monay on its own or with spreads like butter, coco jam, or cheese. The name “monay” comes from the Spanish “pan de monja,” meaning “nun’s bread,” and evolved to “pan de monay” before simplifying to just monay.
Other Baked Dishes
If you want to explore other baked dishes in Filipino cuisine, one option to try is kababayan. Named after the Tagalog term for “fellow countrymen,” Kababayan is a delightful Filipino muffin renowned for its soft, sweet, and moist texture. What distinguishes Kababayan is its unique salakot shape, resembling the traditional cone-shaped headgear worn by locals. These muffins feature a bright golden color, and although they are simpler compared to other muffin types, they serve as a delightful snack, particularly when enjoyed with coffee or tea.
Overall, there are plenty of baked goods for you to enjoy in Filipino cuisine. Whether it be a simple bread roll or a stuffed bun, there are several options to explore.
