Kasher's Kitchen: PANDESAL (Filipino Bread Roll)

PANDESAL (Filipino Bread Roll)

Pandesal or pan de sal is a Spanish word for “salt bread” but this bread is no way salty at all but rather than sweet, it is made of flour, milk, egg, yeast, butter or oil and sugar, then rolled in breadcrumbs. This is popular Filipino breakfast bread it is served hot and normally consumed by dipping in hot coffee or with margarine, butter or any other types of spread.

I grew up with this bread, almost every morning we have this for breakfast, since it is the easiest to prepare, just buying the freshly baked from the nearby bakery shop. I love to eat it with scrambled eggs and with our famous margarine brands in the Philippines, “Dari-Creme” or “Star Margarine” they really complement each other. It is really nice when it still hot. Some like it to be eaten with sautéed corn beef or dip it on sardines. Actually, this bread can be eaten as it is or any type of spread you want; peanut butter, jams and etc.

This is my kids’ all-time favorite bread besides Adobo Roll. I would bake this every weekend for their breakfast and the left overs they will eat for afternoon snacks or whenever they feel hungry they will just grab one and eat. The bread is very soft even after few days. I love the smell of this bread when baking, the sweet and bread aroma would fill the house. My son will always grab few pieces right after it came out from oven and ate them while it’s hot.

Due to my busy schedules I only baked this bread once in a blue moon. My kids missed this bread and have been requesting me to bake for them. Another request granted and baked this bread for breakfast. Below is the recipe I have been using since I started baking this bread. Hope you will like it.

PANDESAL Recipe

Ingredients:

1/2 cup water
1/4 cup evaporated milk
1/2 cup milk or fresh milk
1 egg (in room temperature)
1/2 cup sugar
3/4 teaspoon salt
5 tablespoons softened butter (72g)
1 to 2 tablespoon oil
4 cups bread flour (4 1/2 cups if using plain flour)
3 teaspoons dry yeast or instant yeast
breadcrumbs

Instructions:

1. Combine water, evaporated milk and milk and heat in the microwave for 35 seconds.

Note: *The liquid mixture must be lukewarm only and not hot. Besides, you also have to use dry yeast and not the fresh one or else your Pandesal will get that sour smell.*

2. Mix and Knead:

If you are using Stand Mixer: Pour lukewarm liquid mixture and add all ingredients (except the bread crumbs) according to list order as above. Mix at medium speed for 15 to 20 minutes or till the dough is elastic (window pane test). The dough is supposed to be somewhat sticky. So be careful not to add to much flour.

If you are using Bread Maker: Select "Dough" cycle; Pour lukewarm liquid mixture and add all ingredients (except the bread crumbs) according to list order as above. When the machine is done kneading, the dough will be sticky (gooey dough means moist pan de sal).

3. Let the dough rest. You can leave the dough in stand mixer bowl or
bread maker for proofing till it doubled the size. (Like I did)

Note: If want to transfer to another bowl for proofing. Cover the bowl top loosely with a damp, clean cloth or plastic wrap sprayed with nonstick cooking spray. Set the dough in a warm, draft-free place. Or in a 50°C (122°F) pre-heated oven. Keep dough covered until it doubles in size.

4. When the dough is ready, deflate the dough and scooped out a small amount (about the size of an ice-cream scoop or 40grams each) or depends on the size you want. And shape it either oval or round. Dust your hand with flour when do the shaping as the dough is sticky.