When we had a vacation back in our 'lupang sinilangan' (my homeland), me and my husband would have to wake up before six in the morning just to buy the famous pandesal in one of the bakeries in town. Pandesal is a common bread roll in the Philippines, the name is a Spanish word "Pan de Sal" which means bread of salt. The soft, fluffy and hot bread is perfect to dip in coffee or eat it with butter spread. Coming back to Calgary, I decided to make the same soft fluffy bread in my own oven.
It was not as easy as 1-2-3 but my recipe hunting and adventure turn out to be really good and loved by those who tried it, that is, my family of course.
First step: Activate the yeast. In doing so you need the following:
1 cup warm water (I used the hottest I can get from tap water)
1/4 cup milk - straight from the fridge, mixed with the hot water I get the right temperature (~110 F for the liquids.)
1 tbsp yeast ( quick rise preferably)
3 tbsp sugar.
Mix the four ingredients and let the yeast activate for about 5-7 minutes or until it forms a beer like bubbles like the picture below. Take note that if the yeast is not activated properly, the dough will not rise and the bread will not be soft and fluffy. I find that this is a very important step in making Pandesal.
In a mixer with attached kneading spatula, mix the following:
2 cups all-purpose flour
1/2 cup sugar
1 tsp salt
Then add the yeast mixture. Mix it for 1 minute.
Slowly incorporate 1 egg (has to be room temperature) and 1/4 cup vegetable oil and finally the remaining 2 cups bread flour (add it gradually)
Let the mixer knead it for the next 3-5 minutes. I know its ready when the dough is formed and well blended, and the spatula scrapes everything from the bottom of the mixer and just a a few seconds before the dough starts to stick back to the mixer (don't worry if it sticks a little bit).
Transfer the dough to a separate bowl greased with oil spray. Proof it for the next 2-3 hours or until it triples in size. Transfer and knead by hand on a lightly floured surface for about 2-3 minutes or up until the dough feels soft and stretches easily but not sticking to your hands. Divide into 36 balls. Top with breadcrumbs or egg wash. Add fillings as desired.
Let it rest again for 10 minutes before baking it at 350 F for 12-15 minutes.
Options fillings alternatives:
Cheesy Pandesal (our favorite)
Combine 1/2 cup soft cream cheese, 1/4 cup grated cheddar or mozzarella, 1/4 cup Parmesan, chopped parsley (dried), garlic powder, salt, and pepper. Brush with a combination of 1 egg, parsley, garlic powder and Parmesan.
Garlic Pandesal
No filling but the egg wash was mixed with parsley, parmesan and lots of garlic powder. Instead of salt, I used garlic salt (Johnny's Garlic Spread from Costco)
Adobo pandesal
Adobo flakes (pork adobo), brush with a combination of egg and milk.
Pizza Pandesal
Spaghetti sauce (Filipino Style), mozarella and pepperoni.
Pandesal with Flaxseed,
Multigrain, Whole Wheat
Substitute 1/4 cup of flour to ground flax-seed. or substitute flour to multi-grain blend flour or whole wheat flour.
Best for breakfast with butter, egg, bacon and hot coffee.
Serve with love. :-)
It was not as easy as 1-2-3 but my recipe hunting and adventure turn out to be really good and loved by those who tried it, that is, my family of course.
Yes, there are tons of recipes available in so many dot com, but I learn the hard way that it is not just the correct ingredients and exact measurements that are needed. Making pandesal requires a lot of patience and timing. It took me around 8 to 10 tries before I finally hit the right recipe and technique. It may be so basic but the trick is that some procedure needs to be done in a certain way otherwise you will not get the desired outcome of soft, fluffy and yummy bread. So here goes...
First step: Activate the yeast. In doing so you need the following:
1 cup warm water (I used the hottest I can get from tap water)
1/4 cup milk - straight from the fridge, mixed with the hot water I get the right temperature (~110 F for the liquids.)
1 tbsp yeast ( quick rise preferably)
3 tbsp sugar.
Mix the four ingredients and let the yeast activate for about 5-7 minutes or until it forms a beer like bubbles like the picture below. Take note that if the yeast is not activated properly, the dough will not rise and the bread will not be soft and fluffy. I find that this is a very important step in making Pandesal.
In a mixer with attached kneading spatula, mix the following:
2 cups all-purpose flour
1/2 cup sugar
1 tsp salt
Then add the yeast mixture. Mix it for 1 minute.
Slowly incorporate 1 egg (has to be room temperature) and 1/4 cup vegetable oil and finally the remaining 2 cups bread flour (add it gradually)
Let the mixer knead it for the next 3-5 minutes. I know its ready when the dough is formed and well blended, and the spatula scrapes everything from the bottom of the mixer and just a a few seconds before the dough starts to stick back to the mixer (don't worry if it sticks a little bit).
Transfer the dough to a separate bowl greased with oil spray. Proof it for the next 2-3 hours or until it triples in size. Transfer and knead by hand on a lightly floured surface for about 2-3 minutes or up until the dough feels soft and stretches easily but not sticking to your hands. Divide into 36 balls. Top with breadcrumbs or egg wash. Add fillings as desired.
Let it rest again for 10 minutes before baking it at 350 F for 12-15 minutes.
Options fillings alternatives:
Cheesy Pandesal (our favorite)
Combine 1/2 cup soft cream cheese, 1/4 cup grated cheddar or mozzarella, 1/4 cup Parmesan, chopped parsley (dried), garlic powder, salt, and pepper. Brush with a combination of 1 egg, parsley, garlic powder and Parmesan.
Garlic Pandesal
No filling but the egg wash was mixed with parsley, parmesan and lots of garlic powder. Instead of salt, I used garlic salt (Johnny's Garlic Spread from Costco)
Adobo pandesal
Adobo flakes (pork adobo), brush with a combination of egg and milk.
Pizza Pandesal
Spaghetti sauce (Filipino Style), mozarella and pepperoni.
Pandesal with Flaxseed, Multigrain, Whole Wheat
Substitute 1/4 cup of flour to ground flax-seed. or substitute flour to multi-grain blend flour or whole wheat flour.
Best for breakfast with butter, egg, bacon and hot coffee.
Serve with love. :-)
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