Pandesal is the most popular yeast-raised bread in the Philippines. Individual loaves are shaped like garrison caps due to its unique method of forming. The dough is rolled into long logs (bastón) which are rolled in fine bread crumbs. These are then cut into portions with a dull dough cutter, are allowed to rise on sheet pans and baked.
Its taste and texture closely resemble those of the Puerto Rican bread pan de agua and Mexican bolillos. These breads all use a lean type of dough and follow similar techniques learnt from Spaniards or Spanish-trained bakers early in their history. As with most commercially-produced food items, pan de sal vary in quality to meet the taste requirements and economic standards of various communities. - Wikipedia
Here's the ingredients of my version of pandesal:
1 package active or instant yeast, about 2-1/4 teaspoon
1/4 cup milk
1 teaspoon sugar
5-1/2 cups flour, more for dusting
1/2 cup sugar
1-1/2 cups warm water
1 teaspoon salt
1/2 cup melted butter
1 cup breadcrumbs
Dissolve yeast in warm milk. Add sugar and let stand for 10 minutes. If the mixture doubles in volume then yeast is active.
Combine flour, sugar, warm water, salt, and butter in a large bowl and mix until well combined. Add yeast. If the mixture is too wet, add more flour and mix until well combined.
On a clean surface dusted with flour, knead the mixture into a smooth elastic dough, for about 10 minutes. Place the dough in the bowl, cover the bowl with plastic wrap or dump paper towel and let the dough rise to about twice its size.
Punch the dough and knead again to redistribute the yeast, and divide the dough into two pieces. Roll the dough into a log, about 20 inches long and 2 inches in diameter.
Using a dough cutter or a flat knife, cut the log into 1-inch thick pieces. Roll each piece in breadcrumbs, place on a baking tray with the cut side up. Make sure there is enough space, about two inches, between pieces. Preheat the oven to 350 degrees F.
Bake the bread for 15-20 minutes or until the pan de sal becomes lightly toasted.
Its taste and texture closely resemble those of the Puerto Rican bread pan de agua and Mexican bolillos. These breads all use a lean type of dough and follow similar techniques learnt from Spaniards or Spanish-trained bakers early in their history. As with most commercially-produced food items, pan de sal vary in quality to meet the taste requirements and economic standards of various communities. - Wikipedia
Here's the ingredients of my version of pandesal:
1 package active or instant yeast, about 2-1/4 teaspoon
1/4 cup milk
1 teaspoon sugar
5-1/2 cups flour, more for dusting
1/2 cup sugar
1-1/2 cups warm water
1 teaspoon salt
1/2 cup melted butter
1 cup breadcrumbs
Dissolve yeast in warm milk. Add sugar and let stand for 10 minutes. If the mixture doubles in volume then yeast is active.
Combine flour, sugar, warm water, salt, and butter in a large bowl and mix until well combined. Add yeast. If the mixture is too wet, add more flour and mix until well combined.
On a clean surface dusted with flour, knead the mixture into a smooth elastic dough, for about 10 minutes. Place the dough in the bowl, cover the bowl with plastic wrap or dump paper towel and let the dough rise to about twice its size.
Punch the dough and knead again to redistribute the yeast, and divide the dough into two pieces. Roll the dough into a log, about 20 inches long and 2 inches in diameter.
Using a dough cutter or a flat knife, cut the log into 1-inch thick pieces. Roll each piece in breadcrumbs, place on a baking tray with the cut side up. Make sure there is enough space, about two inches, between pieces. Preheat the oven to 350 degrees F.
Bake the bread for 15-20 minutes or until the pan de sal becomes lightly toasted.