I’m not so sure if the Philippines has a national bread but if it does, it would be pandesal. What is pandesal exactly? It is a small bun characterized by the coating of fine bread crumbs. Despite its name (pan de sal is Spanish for salt bread), pandesal is sweet. Next to rice, it’s everyone’s favorite breakfast. Speedy likes dunking his pandesal in his coffee, I cringe at the practice because I don’t like eating wet bread. Makes me feel like a fish because it reminds me of how we threw pieces of stale bread in the fish pond when we were kids.
For us who live in the Philippines, we have easy access to pandesal anytime of the day. Even in the dead of night, in fact, as there are bakeries that are open 24 hours a day. But for many Filipinos who grew up here but have immigrated elsewhere, the craving for pandesal is hard to satisfy because it is not a staple in bakeries abroad. The most logical solution, of course, is to bake pandesal at home. It’s a daunting project for many but, take it from someone who knew next to nothing about baking until a couple of years ago, it’s not that hard. As with anything else, it takes practice but pandesal is not something delicate like souffle so perfecting the art of pandesal baking can be more easily learned.
- 1 c. of lukewarm water
1 tsp. of instant dry yeast
1 tsp. of salt
1/4 c. of sugar
1/4 c. of vegetable oil
1-1/2 c. of all-purpose flour
1-1/2 c. of bread flour
additional flour for dusting
additional vegetable oil for greasing the bowl
1/4 c. of fine bread crumbs
- Prepare the dough following the instructions for the basic bread recipe.
After the dough has risen, transfer to a lightly floured working surface. Roll into a log then cut into four equal pieces. This is for convenience and easier handling.
Take one portion of dough and roll again into a log. Cut into six pieces. Do the same for the other three portions of the dough. You now have 24 pieces of dough.
Roll each piece of dough in bread crumbs. Arrange on a baking tray at least an inch apart. Leave to rise for 30 to 45 minutes.
About 10 minutes before the dough is done rising, preheat the oven to 325F.
Bake the pandesal for 25 to 30 minutes or until nicely browned outside.
The pandesal should be lightly crusty outside but soft inside. Serve warm. With butter or cheese. Or split and fill with all your favorite fillings.
As an aside, I was experimenting with ham-making, the pork was supposed to sit in the brine for ten days but, the other night, there was nothing else to cook so I was obliged to bake it after brining for only four days. It still turned out great and you can see it in the first and last photos in this entry. I’ll post the recipe and photos for that baked pork next.
Cooking time (duration): about 4 hours, including rising time
Number of servings (yield): 24 pieces
Meal type: snack / breakfast