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Pandesal Recipe

pandesal recipe

Pandesal is probably the most popular bread in the Philippines. It is a favorite breakfast food among Filipinos that can be eaten on its own, dunked in coffee or with filling like coconut jam, peanut butter, cheese, cheese spread, corned beef, egg, hotdogs or practically anything you can think of or whatever leftovers you have laying in your fridge.  One of my faves is mushed spicy sardines…yup! But I remembered a time when we were just small kids, my Kuya Norman’s and I would have ketchup with sugar as filling…eeewww right? But that tasted so good to us at that time! Haha!Yeah, I have to admit I tried a lot of weird stuff just because my big brother thinks it is good or cool. Hehe! how to make pandesal

It is called Pandesal or Pan de Sal (Spanish) that translate to salted bread although it is actually sweeter than salty. It is soft and a bit fluffy and covered with bread crumbs. Traditionally a breakfast food, they used to be sold only in early hours at bakeries or on the streets by vendors on bicycles with loud air horns. They would put the Pandesals in a big insulated box to keep them warm. But, nowadays, some bakeries make them available the entire day.

pandesal

When we were growing up, we used to live next to a bakery and I can remember waking up (and feeling hungry) in the middle of the night (around 3 am) to the wonderful smell of Pandesal being baked. Although we lived next to them, we had to buy our Pandesal early or before 9 a.m. at the latest, because they are always sold out by then. Getting them directly out from the oven was the best and I loved cutting them into halves and spreading my Pandesal with salted butter while they are still hot.filipino pandesal

Being in Germany, surrounded with all really good breads, I still crave for Pandesal from time to time. So I thought I would give it a try, making my own Pandesal…and I am glad I did.

Pandesal Recipe
Author: Bebs
Prep time:
Cook time:
Total time:
Serves: 12
Make your own homemade Pandesal with this easy and simple Pandesal Recipe. Soft and fluffy, covered with breadcrumbs best serve while hot!
Ingredients
  • 3 cups flour
  • 1 1/2 tsp instant dry yeast
  • 1/4 cup + 1 Tbsp sugar
  • 1 tsp salt
  • 3/4 cup milk
  • 3 Tbsp melted margarine or butter
  • 1 egg
  • 1/2 cup breadcrumbs
Instructions
  1. In a big bowl, mix together flour and yeast. In a smaller bowl, combine sugar, salt, milk and margarine or butter. Warm liquids in the microwave for 1 minute on high power. Remove from microwave and add the egg and beat several times until well blended.
  2. Pour the liquid mixture over the flour mixture and fold until dough forms. Knead the dough on a clean surface dusted with flour until it becomes smooth and elastic, about 5-10 minutes.
  3. Form the dough into a ball and place the dough in a greased bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Depending how warm it is, could take 30 minutes to an hour.
  4. Punch down the dough and divide into 2 equal parts using a knife of dough slicer. Roll each into a log. Cover each log with breadcrumbs. Cut the log sideways into smaller pieces. (about 6 pieces each log). Roll each piece <g class=”gr_ gr_295 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”295″ data-gr-id=”295″>with</g> <g class=”gr_ gr_297 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling” id=”297″ data-gr-id=”297″>breadcrumbs</g> again.
  5. Arrange the pieces <g class=”gr_ gr_294 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”294″ data-gr-id=”294″>in</g> a baking sheet living some gaps in between (at least an inch). Leave them to rise for another 10-15 minutes.
  6. While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides <g class=”gr_ gr_296 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”296″ data-gr-id=”296″>are</g> a bit browned.
  7. Remove from oven and serve while hot!

 

pandesal

Updated May 3, 2017

The video is now available! You may now watch how to make these soft, yummy Filipino favorite breakfast, the Pandesal! Enjoy! 

Make your own with this easy Pandesal recipe. So soft and stays soft longer. | wordpress-152313-459899.cloudwaysapps.com

 

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 16 Comments
      1. okay thank you!! i’ve tried your siopao recipe and my family loved it! i only asked because im using the same instant dried yeast i used when i made siopao, and i remember from your video that i had to wait 5mins before combining the yeast mixture with the flour mixture.

        1. I can see how this might confuse you. Instant dry yeast usually does not need proofing but sometimes I still do it just to make sure that my yeast is still good, just to be sure that I will not waste all the other ingredients (and work) because of bad yeast. But if you are absolutely sure that your instant dry yeast is good then just skip the proo fing.

        2. I can see how this might confuse you. Instant dry yeast usually does not need proofing but sometimes I still do it just to make sure that my yeast is still good, just to be sure that I will not waste all the other ingredients (and work) because of bad yeast. But if you are absolutely sure that your instant dry yeast is good then just skip the proofing.

  1. Hi Bebs, here is April a Filipina, also living in Germany. May question lang ako, ano ang gamit mo na Flour sa Pandesal or Spanish Bread, ito ba ay Weizen Mehl Typ 405? Thank You.

    LG

    1. Hi April, you can use either Typ 405 or 550 Weizen Mehl. 405 is almost the same as the cake flour and 550 is like all-purpose flour but they are both ok to use for Pandesal.

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