Pandesal Recipe

Pandesal or Bread of Salt (which is also the title of a popular short story written by NVM Gonzales) is probably the most popular bread in the Philippines. Pandesal is the favorite “agahan or almusal” (breakfast food) of most Filipinos.

Pandesal with Coffee

Pandesal can eaten plain or with filling. It is best to have it while freshly hot from the oven. Common fillings or palaman for pandesal are: Cheese pimiento, CheezWhiz, a slice of cheese, coco jam, butter, and liver spread.

In the Philippines, most bake shops and bakeries sell Pandesal. Sometimes, this is sold in rolling stores (usually a honking bicycle with a big box on the back). When purchasing from a neighborhood bakery, be sure to be there before 8 in the morning because the supply runs out after that time.

Pandesal_

Pandesal can also be eaten as it is. I like having pandesal along with hot coffee. I am one of those people who loves to dip it in hot black coffee. How do you eat pandesal?

Try this easy Pandesal recipe and let me know what you think.

Pandesal Recipe
 
Author: 
Nutrition Information
  • Serves: 8
  • Serving size: 8
Cuisine: Filipino Recipe
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 cups all purpose flour
  • 2 cups bread flour
  • ½ cup white sugar
  • 5 tbsp butter, melted
  • 1 tsp baking powder
  • 1¼ cup fresh milk, warm
  • 1 pouch rapid rise yeast
  • 1 tsp salt
  • 1 cup bread crumbs
  • 1 piece raw egg
  • 1 tbsp cooking oil
Instructions
  1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved
  2. In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
  3. Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
  4. In a flat surface, knead the dough until the texture becomes fine. For faster and easier kneading, you may use a Stand Mixer with dough hook.
  5. Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
  6. Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
  7. Roll each part until it forms a cylindrical shape
  8. Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
  9. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between dough as this will rise later on)
  10. Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
  11. Pre-heat the oven at 375 degrees Fahrenheit for 10 minutes
  12. Put the tray with dough in the oven and bake for 15 minutes
  13. Turn off the oven and remove the freshly baked pandesal.
  14. Serve hot. Share and enjoy!

 

Watch the cooking video:

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Comments

  1. Can You Make Pandesal With The “Baking Powder”?

  2. Karen says:

    Hi po kuya…i just wanna ask if i can use 4 cups of bread flour insted of using two cups of all purpose flour, is the texture will be the same?…ty

  3. Thanks for sharing this recipe! tried it just now. I followed your procedure step by step and for the very first time I got a perfect batch of homemade bread. my kids will love this. I can’t wait til they get home. I made some yesterday from a recipe I found at another site. Unfortunately they came out tasteless and hard as stones. Your video helped me a lot too. I’ll be trying your other recipes. More power!

  4. bkit naging putok ung tinapay 5 beses ku ng ng try…anu ba dapat kung gawin?

  5. jenny says:

    Hi po, ang nakita ko na active dry yeast e isang lata, ilan po ba dapat ang measurement nun? pls help excited na kasi ko gumawa pandesal

  6. evelyn cualing says:

    sa wakas nkakuha narin ako ng recipe ng pandesal.maraming sa slamat po sa panlasang pinoy.

  7. kevin cruz says:

    Hi there. I’m a student researching on the Nutribun. I was wondering if you have the basic recipe of it, just to give me an idea. We’re going to try and recreate it, and if a success, start a program in schools. Or maybe if you know anyonw who knows the recipe. Thanks!

  8. Laicah says:

    hi I tried making this for the first time, its really good. Everyone in my family & friends love it. Thank you. More power to you!

  9. Laicah says:

    Hi thanx for sharing this delicious pandesal recipe,I made it today it came out really good. I appreciate all your efforts and hardowrk. More power to you from TX,USA.

  10. Hi,
    Thanks for this recipe. I just made it today and got a 89% approval from my kids.
    your video is very helpful and easy to follow.

    More power to you!!

  11. i would like to thank you and your website for sharing your skills.. i tried your recipe and it works… suggestion ko lang dun sa mga naka try then matigas yung result is either make sure tama yung init ng milk before adding the yeast… and i try doubled the yeast 2 pouches and it came out sympre 4x then hindi sya matigas kahit malamig na sya.. more power to you and your website..
    request lang pls.from my wife would you post how to Ube Cake.. thanks

  12. Lily Baltzer says:

    I tried your pandesal recipe and it was a success! I live here in South Dakota and dont get to buy the pandesal and now I can make my own. Thanks for the recipe.

  13. hi poh i just want to ask something what if i dont have a fresh milk what i will use? pd po bang buttermilk na lang ang gamitin

  14. Janie says:

    I tried this recipe earlier tonight…it turned out very good. Thanks for sharing this recipe.

  15. camille says:

    hello po may request sana ako sana makapg post ka ng recipe ng deep fried donut… thanks

  16. I’m so happy to be able to bake pandesal, it is my dream really! i love pandesal. Thank you! PP keep posting videos ;)

  17. hi po..actually this is my first time to post a comment in your site but I’ve been an avid fan of yours. I’d like to request for a simple recipe of focaccia bread. I want it soft and tastes like pizza.. hehe..I actually have tried one here in the Bacolod City so I’m curious how it’s cooked. I will surely appreciate if you can show us how to cook it. Thanks in advance.

  18. cielo says:

    nung nasa elementary pa ako, may naalala ako na tinapay na gawa mismo sa paaralan namin, at binebenta sa mga estudyante sa halagang 20 centimos bawat isang nutri-bun.

  19. Janine says:

    Hello Po! I’d like to thank you for sharing your amazing recipe! My first time to bake pandesal, spanish bread and ensaymada and I even tried baking cheese bread…and the result was perfect, so yummy! My family and friends love it! Feels like nasa pinas pag kumain kmi nito. Credit to you Sir!

  20. hi po, we dont havve a rapid rise yeast here, but we have a different kind of yeast just wanna know the exact measurement for the yeast. thanks po. looking forward for your reply, thanks once again.

  21. jude gamboa says:

    hello! To Panlasang Pinoy, im here in middle east, ask ko lang kung ano b un bread flour? Kc ang nki2ta ko lang s groceries are self raising flour,wheat,and all purpose flour..pls help me naman..

  22. Jelly Macandog says:

    your rapid rise yeast is instant yeast? how much is 1 pouch, please specify the unit of measure. thank you.

  23. Jelly Macandog says:

    Thank you so much! Panlasang Pinoy.com has helped me a lot in my cooking lessons. I recommended your site to the teachers in my department. They love it.

  24. laking tulong sa akin ang panlasang pinoy na web site…marami ako natutunan about cooking…thanks a lot talaga…God bless and more power…

  25. pano po gumawa ng monay?

  26. Halley says:

    Thank you po sa recipe, tuwang-tuwa ang husband ko everytime gagawa ako nito kasi feeling nya nasa Pilipinas sya lalo na pag bagong bake ang pandesal. Ise-share ko sa iba kong friends ang site na ito.

  27. Rachel says:

    hope you can also post a recipe for monay, yung tasty bread natin na semi-circle ang slices. here in the u.s., its taste is similar to the potato bread, but i’m really hoping i could make my own :)

  28. Hello po just wanna ask, i dont have any damp cloth here can i use softer tissue to cover the dough for a while?? hope that will work thank u. im planning to cook pandesal on weekends thank u Kuya

  29. Dennis alcantara says:

    where can I buy the cookbook?

  30. Lourdes says:

    Hi. I made the recipe exactly, but the dough did not rise as it should have. What do you mean by “Knead until the texture is fine.” Also, how long did you wait for the yeast and the sugar/milk to activate?
    Thanks!

    • PandesalCritic says:

      Make sure that the yeast/milk have “foamed” bago mo sya gamitin. Another tip is to make sure that the sugar has completely dissolved into the liquid (water or milk) before adding the yeast. The yeast will feed on the sugar and will ‘proof’ (or foam). Dapat tama lang ang temperature ng liquid before adding the yeast. If liquid is too hot, it will kill the yeast. Hope that helps.

  31. lito r.garcia says:

    if i can only have my own oven and food processor, sigurado may bakeshop na ko

  32. analyn says:

    kuya thank you very much sa lahat ng mga recipe dito sa web site mo, I do really appreciated, lalo na ang pandesal mo its really good all my friends love it thank you ulit.

  33. Winnie says:

    I made Pandesal yesterday and it comes out very good .. my husband love it,,Thank you very much..And Merry Christmas and happy New Year.

  34. meron me plain flour dito sa kitchen ko..ok po ba yun? what’s the difference? tnx!

  35. Ip Cruz says:

    great pandesal, family loves it, they say it taste better than what the local Filipino store is selling, looks as if I have to do this on a regular basis. Thanks you for letting my kids think that I am a great baker . . . .

  36. Ip Cruz says:

    Pandesal came out perfect!!! my sons say it taste better than what the local Filipino store is baking . . . thanks a lot . . now I have to do this more often . . .

  37. bigyan nyo po ako recipe na mura lng po capital at madaling gawin….i need ur reply .

  38. SIR…THANKS FOR THIS RECIPE… I LOVE PANDESAL SO MUCH……

  39. junet says:

    Thanks for sharing this recipe, a bit too sweet for pandesal but it was nice, I halved the sugar required the second time I made it and it was perfect.

  40. roselle says:

    ganyan din po ang nangyari sa dough ko ang ginawa ko po habang knead ko yung dough binubudbudan ko ulit sya ng arina unti unti lang po ang pag bud bod pag d na sticky ang dough mo its means na oks na.kasi pag marami kang nilagany na arina titigay ang pandesal mo

  41. I tried this pandesal using wheat flour…because that’s what available at home…it taste really Great and made me miss home…thanks for this

  42. benben says:

    was just wonderin if the the pandesal would taste different if i use all purpose flour and no added bread flour?

  43. tnx for this recipe,i tried already and it’s really really fantastic.

  44. grateful says:

    Do you have the pan de sal meat roll recipe? I’ve been searching it everywhere but couldn’t find it. I would so appreciate it very much if you can publish one…good to see it in the panlasangpinoy you tube as well.
    Thanks so much and more power to you!

  45. I’d like to try this Pandesal recipe.
    Im carving for this already.

    Thanks.

    Jack -

  46. chung says:

    Hi.ask ko lng po if there is any alternative for yeast?coz I couldn’t fine one here in england or perhaps they’re just using a different names/brand and packaging?thnx

    • cynthia says:

      Sa TESCO meron silang own brand, pero wala akong nakitang bread flour

  47. tomilinda says:

    Hi
    Thanks again..Mr.PP can u tell me if i can do baking on an electric oven ,i dont have gas oven yet..can you please give me the exact baking temperature using the electric oven?thanks always !God bless your daily routines..

  48. Calvin Poe says:

    Grabeeeeeee!!!!my first pandesal is click na click sa aking family and friends…weekly na nga po ako gumagawa and some said that i could put up a bakery and i just smile….dito kasi walang pandesal, so miss na miss namin eto….A big Thank you po and more power…..GOD bless… i will wait for more recipe …

  49. Kuya, why my yeast is not bubbling?

  50. Hello po, I just made siopa asado and pandesal from your own recipe and it came out really good,very delicious. Thank you sooo much for the recipe.

  51. jhoanne says:

    hello just want to ask if can I use active dry yeast instead of the rapid rise yeast?

  52. missy says:

    hi, ask ko lang how small is the pouch of rapid rise yeast? kase what i have is the big one, mga 250 grms, or how many grams did you put in your recipe?

  53. kuya, pag hindi po b nagamit lahat o nabake ang dough… pde bng istore ang natirang dough sa ref? how long po pde sa ref? pde bng ilagay ko s isang plastic bag? thanks po ulit. more power and Godbless.

  54. elena a. schulze says:

    Thanks a lot…i can bake pandesal with your help from now on. More success to your team.

  55. bianca says:

    what kind of cooking oil did you use? is it vegtable oil?

  56. carina says:

    thanks for the recipe, i miss our pinoy pandesal so im excited to try this,kaya lang mine was sticky, as of now im waiting for it to rise, so i’ll check it in an hour…as i watched the video, your dough is beautiful…hmmm, what went wrong with mine, did i add too much milk? my cup is 250 ml, is it the same with yours? thanks once again…

  57. Melissa says:

    Hi!
    I made pandesal with another recipe and it tasted liked monay instead…haha I tried this recipe and it turned out great! Everyone loved them and it tasted like pandesal! Thanks!

  58. Lolo Pitoy says:

    Meron akong ilang katanungan … i dont have gas oven, can i use turbo broiler instead of an oven ?? it can get hot also up to 250C. About flour, pede din ba yung flour na kalimitang nabibili dito sa pinas, either by weight or by sack …di ba yun din ang ginagamit sa mga bakery sa pinas ???

  59. Sure Aileen, but there will be a slight difference in the quality.

  60. Carolyn Manlulu says:

    Thanks for the pandesal recipe it is really good. esp my husband is impressed. Thanks and more power to you. God Bless

  61. Haeja Min says:

    how come in some recipes I’ve searched online don’t use milk and eggs?

  62. janice says:

    just wanna say that ur recipes r easy to understand,d ingredients r not that complicated…i juz made a pandesal and d result was satisfying..thanks a lot!!!

  63. HI!!! may i ask, can i use margarine intsead of butter??? may effect ba sa quality? thank you!

  64. First Time Baker says:

    Hi Panlasang Pinoy!

    I am sooo glad I came across your site. I tried my first batch and it turned out so perfect, I thought I bought the pandesal from our corner bakery in the Phils! =) Needless to say, my family are soo impressed, because cooking nor baking was never my forte. A lot of people been asking for the recipe, I have directed them to your wonderful site.

    Thanks again for sharing your knowledge. Mabuhay ka! =)

  65. Emma B. Mitchell says:

    all purpose flour and bread flour are the same. I’m confuse about this.Thanks

    • Emma, they are different. Bread flour has high gluten content compared to all purpose flour. It also contains small amounts of barley flour which helps the yeast and adds elasticity to the dough.

  66. Dimples Madrid says:

    Thank you for this recipe. I enjoy watching your step by step video. Hope you could feature how to make Special Bibingka made of Rice flour/galapong with cheese and salted eggs toppings (yung pag Christmas lang natitikman). God Bless you!

    Dimples of Baguio City

  67. lorna says:

    Do you sell DVD for your recipes?I need to buy one! You’re great!Thanks.

  68. Glenelyn says:

    Wow,may recipe din po kayo ng pandesal. Now I can make this lovely bread in our own kitchen. :D

  69. the baking demo is very exciting to see. I have one question po. Can i use coupon bond in lining my baking tray instead of wax paper since I don’t have it at home. thanks po.

  70. carminana says:

    kuya, what if I don’t have cheesecloth? is it okay?

  71. mavie says:

    hi, just want to ask kung ganu kadami if ung saf instant yeast ang ilalagay ko? and need pa ba ilagay sa milk ang i-set aside if ung instant yeast ang ilalagay ko?

  72. shanes says:

    hi,what is the measurement or the amount of the yeast,coz i will use different brand of yeast,rapid rise yeast is not available here in oman…thanks

  73. All units are in teaspoon. Its two and a quarter teaspoon, toni.

  74. carmela says:

    Hello I am in Australia and use metric, is your tablespoon measure = to 20ml ?

    and I cup of flour is 125 gram?

    I made some yesterday and my mix was too runny and I had to adjust but still turned out Yum.

    Thanks

  75. kuya, do you have the recepi of ginataang kamote..yung my banana etch..you can send 2 my inbox!?tnx..

  76. Edgardo Mejia says:

    Thanks to Panlasang Pinoy I can now cook Pinoy food in touch of a keyboard, very proud and confident to share it with my Family and Friends.

  77. Edgardo Mejia says:

    im using my breadmaker to prepare the dough to avoid the hassle i hope this help.

  78. TONI, GEORGIA says:

    f you are in USA u can get the bread flour in walmart or publix.Thanks

  79. kuya magandang araw po. pg isang kilo ang all purpose flour ilang cups ang puede q ilagay n bread flour? kuya san po aq pude makabili ng bread machine pg gwa ng dough? ganun din po b ang processing? tnx po have a nice day kuya

  80. ikabod says:

    kuya,

    i am no cook and i believe i don’t have the “cooking gene”. because of your videos, i’ve learned a lot and gaining some confidence in cooking. thank you po sa recipe. iba talaga ang pandesal kaysa sa ibang tinapay. it brings back good memories of home for me.

    my question is that you used cheesecloth or “katsa” to cover the dough. does it need to be moist or just dry? do i have to spray the bowl with oil when i let the dough rise?

    more power to you and more video recipes…

    • Hi ikabod, I covered it with cheese cloth to maintain the temperature. No need to spray the bowl with oil, just follow everything in the recipe and video and you are good to go. Hope this helps.

  81. please i need to know how to make a cheese cupcake..(chewy)thanks…

  82. rochelle says:

    hi guys,

    thanks sa mga recipes nyo dito, ang dmi ko ring ntutunan,,i just want to add more about pandesal,,mula kasi nung nakita ung paggawa ng pandesal dito,,hindi n ako tumigil para mkuha ung airy texture ng authentic pandesal s atin,,and happy to make suggestions or ibahagi ang isa pang recipe ng pandesal,,sna d magalit c kuya s akin,,

    INGREDIENTS ARE:
    2 cups warm water
    2 teaspoon active dry yeast
    1/4 cup white sugar
    1/4 cup vegetable oil
    1 1/2 TEASPOONS salt
    6 cups all purpose flour

    about the sugar you can actually taste the dough while kneeding to come up with the sweet taste you want; and if the dough is to sticky feel free to add more flour. nasubukan ko n ito ng ilang beses and it was really soft. kc when i use milk parang hindi siya yung talagang pandesal s atin. i hope it helps,, pro mas importante pa rin n mag rise yung dough.

    THANKS AND GOODLUCK

  83. eleanor says:

    hi. i just wanted to tell you how much i loved ur pandesal recipe. i just made them and it is now 11:32pm and i’m having freshly baked pandesal. YUM! thanx a bunch. my next attempt will be the siopao recipe =)

  84. sorbet says:

    Dapat room temperature ang cooked pandesal bago i-freeze. Dapat ay tightly sealed ang plastic bag. Bago kainin ay itransfer mo muna from freezer to fridge ng at least 24 hours. Tapos, painitin sa toaster oven. (based on experience.)

  85. jcldehart says:

    the best pandesal ever.

  86. jcldehart says:

    Hi, Panlasang Pinoy thank you so very much for all the recipe. its 10:08 p.m here in Washington State Im making Pandesal its really really good I alread ate two. Thank you.

  87. Mariden, you can use all-purpose flour if you can’t find bread flour.

  88. Judy, dapat soft ang end result nitong pandesal. Pinapaalsa ko ng mabuti yung dough before baking para maging hollow yung loob.

  89. Hi kuya. Just wanted to thank you for this recipe. I made this the yesterday at 5 am in the morning and it came out really good! The only difference was I just used all purpose flour 4 cups. Thank you kuya for this awesome recipe. I love your site and I really enjoy cooking food so the recipes help me a great deal.

  90. I do like very much panlasangpinoy.com please continue.
    thank you!!
    Aline, from France.

  91. Bread Flour is not available here, but what I see in the shelf is “Pastry Flour”, can we use this as a substitute to Bread Flour?

    • Edgardo Mejia says:

      you can use strong white flour as what i use here in u.k. thanks from Edgar

  92. bhiebe, kamusta na? Ito ba yung meat roll na pandesal? I have not tried that yet using this recipe kaya di kita masasabihan agad na gawin mo itong recipe na ito then add corned beef sa loob – although we can do the ordinary meat roll if you want.

    Don’t worry, I’ll try to figure that out as soon as possible and will gladly post a video on that for the benefit of everyone.

  93. You may use active dry yeast April though it does not react right away compared to the other. Bubbles might be produced a little longer when added to warm milk. Make sure that the mixture is bubbly enough before moving on.

    • how many pieces does this make? when you cut in diagonal how thik should each one be?

      thanks

  94. meron ba kayong recipe for sansrival cake?

  95. jen_ong says:

    wow very well said and done..galing mo naman,and anyway thank you for the receipe..ill try it..

  96. chie, what the breadmaker does is mix and knead the dough so that you wont do it manually. Use the bread maker for steps 2, 3 and 4 only. Please note that step 1 needs to be done as it is since we are trying to activate the yeast. Hope this helps.

  97. Mary,may I suggest about oven…pareho kasi tayo so set ko sa 180 in 20 minutes…about yeast naman home made dry yeast red ang color ng box nasubukan ko na lahat ng brand but easy to rise this home made product..God bless u friend…

    • Well said vanie. Glad to have some hand here.

    • mary morikawa says:

      thanks vanie…sensya na ngaun ko lang nkita naglipat kc kami.wla akong internet ng 1month.san mo nabili ang yeast mo?kc sa AMICA ko nabii ang yeast.dry iizuto ang nabili ko.san ka dito sa japan?sensya na ha…kc ang oven ko para syang bread toaster lang na malaki.arigatou ne onegaishimas

  98. just want to know kung ano yun bread flour kc it seems its not popular to some other countries, ive been trying to find in the grocery but i cant find one, is it ok not to put breadflour? and all purpose flour na lang does this will do?? one thing is how to measure them kc konti lang sana yun gagawin ko muna around 50 for the first time.

    • Jho, bread flour is a special type of flour best used in making bread (as the name connotes). You may always use all-purpose flour though may mapapansin kalang na small difference sa texture but its tolerable.

  99. bread lover says:

    kua is it okay kung i will not use bread crumbs…

  100. bread lover says:

    tres (3) lang naman d2 ung yeast na isang pouch.. bsta medyo kakulay ng karton na brown ung bilin mo..

  101. I was wondering about the sugar. it’s say 1/2 cup. But in the recipe it says to add sugar with the yeast and another step says to add sugar with the dry ingredients. How much sugar do we use? I’m confused. thanks.

    • In step 1 (combine yeast and sugar etc), you need to scoop about a tablespoon of sugar (this will come from the 1/2 cup of sugar that was stated in the ingredient list) and combine it to the yeast and milk .

      In step 2, you need to add the remaining sugar ( this is still the same sugar less a tablespoon since you already used it in the first step).

      To summarize, you just need 1/2 cup sugar for both steps. Hope this helps.

  102. Mary, the unit of measure that I’m using is Fahrenheit. I’m not sure if your oven is in Celsius. If that’s the case then you just need to set it to 190 degrees Celsius.

  103. Where can we get bread flour?

  104. homhalko says:

    1 pouch = 1/4 oz

  105. Kuya madaling sundan ang recipes mo,may bunos pang video… kaya walang palpak basta sundin lang kong anong measurements and how to prepare,feeling ko nasa pinas kami every morning,kasi mga kids lagi kanin sa umaga but now b4 go to bed…saying b4 goodnight…” mama pandesal wasurenaide ne”..meaning dont forget pandesal”thanks talaga!naway bigyan ka pa ng knowledge to share with us what u have in ur mind and heart,advance merry christmas to all,God bless.

  106. RHOSE says:

    HI KUYA VAN.
    ask ko lang po wala kse bread flour dito sa lugar nmin so pede po ba puro all purpose n lng gamitin ko?
    thanks

  107. Thanks Vanie.

  108. pwd bng kht wala ng baking powder? kc ang yeast dito at baking poder ay d same lang…

    • Kailangan natin ng baking powder. Hmmm, magkaiba ang yeast and baking powder brix. Malalaman mo naman yun from the label, paki double check po dun sa pinagbilhan mong store. Hope this helps.

  109. Good to know that. I’m glad to know na nag try ka mag experiment. I’ved been encouraging everyone to do the same para naman may bago tayong idea na matutunan. Have a good day!

  110. WE never get this variety here in Australia. Only the round soft kind. Thanks for this, I’ll be making it soon. Nothing beats home cooking right!?

  111. kuya,may tanong lng po bago ko ito gawin ngayon.ung bread flour na nabili ko kasi,with yeast na.ano gagawin ko ngaun?kailangan pba mag-add ng extra yeast or di na?pls let me knw,thank you!

    • Marie, is that the self rising flour? You can use that too and add the same yeast measurement. Di naman masyadong malayo ang difference nya compared to an ordinary bread flour.

  112. Walang anuman aleks. Glad you liked it.

  113. tolits says:

    jokainen maali/paamaara jauhot (all purpose flour)

  114. I use shortening instead of oil so your pandesal will be soft and will stay soft for several days. I also use UNBLEACHED all purpose flour. Kuya, thank you for this website, it is so great to find all these recipes! The only bad thing is it made me homesick! :-). Keep up the great work! xoxoox

  115. ellaine says:

    kuya anong klaseng bread fluor ang ginamit niyo? at fluor? susubukan kong gawin. Thank you

  116. kuya kindly post naman kung pano gumawa ng monay

  117. Thank u for a recipe!now iknow how to cook.thanks u very much.mabuhay panlasang pinoy.say u again………………..

  118. Jnhet says:

    i baked the pandesal yesterday and it was really good. we ate it with butter. my hubby, mom, daughter and i liked it very much. its easy to do :)

  119. Diday says:

    I think in pouch there’s 7 grams so it’s like 1/4 ounces or 1.5 teaspoon, i just made some today of this pandesal and they are so good….

  120. i wanna try this recipe but may I please know the exact
    measurement of that yeast in a pouch. cause where i am right now i haven’t seen yeast in a pouch, they sell in in bulk or in jars or little cans. so please can i get the right amount of that ingredients.
    thank you!!!! mabuhay!!

  121. It’s possible na may kinalaman ang flour pero its just normal since di naman tayo pareho ng ginamit na ingredients. If that’s the case, you can just place additional flour until the texture is not so sticky (sticky texture is normal but if it is so sticky then this will apply). Please make sure na di sosobra yung flour dahil baka mahirapan ka sa pag knead at tumigas yung bread. Hope this helps.

  122. Thanks for this recipe. I’ll try this out today. I really miss eating pandesal and I’ve tried other recipes but yours has so many compliments. Lucky for me here in Oz we have all the ingredients. I would just like to know if the left over dough is suitable for freezing/refrigeration for later or do I need to use it all in one sitting?

    Thanks in advance

    Josh

  123. chriscel, I would still suggest using bread flour if you cannot find all-purpose flour. The taste and texture might be different if you use other types of flour. The following (in my opinion) should NOT be used unless you want to make another variation: wheat flour, corn flour, peasemeal, rice flour, buck wheat, peanut flour, and rye flour.

  124. Ella, you can add a little flour in the mixing bowl or sprinkle more when kneading. It is normal to be little sticky at first until after kneading. Hope this helps.

  125. chriscel15 says:

    usually kasama ng mga flour section sa grocery ang yeast….pede ba n hindi all purpose flour?wala kc akong mabilhan…kahit sa pinoy store wala din…corn starch ang meron sila…huhuhu…pede b kahit anong flour?….tnx..

  126. hello po, i tired pero masyadong malagkit, how to neutralize it, do i need to add flour or milk :)

  127. rochelle says:

    can we use fresh yeast instead of rapid yeast? and is the butter salted or unsalted?

  128. wow! this recipe is a wish come true, its 12mn here in KL , we just saw the recipe 2 hrs ago and the pandesal is baking in our oven now, im pretty sure our pinoy officemates would be surprised and indulged eating a pandesal tomorrow morning :-)

    keep up the good work flooding your website with the great meals we’ve grown to enjoy. This is something we can really say, proudly pinoy!

  129. Gko, yung temperature ba ng milk di nakakapaso? May tendency kasi na mamatay ang yeast agad kapag sobrang init ng milk (since living organism ang yeast). Next time try mo uli pero make sure na di nakakapaso ang temp ng milk. You may also add more time para bumula ang yeast. Hope this helps.

  130. inday, make sure na warm yung water at di nakakapaso before you put-in the yeast. Give it ample time to activate (about 10 minutes or more)

  131. inday upay says:

    hi kuya, pano po ba ang technique ng paggawa ng yeast? kasi palagi po akong palpak eh…hindi siya bumubula so i have to repeat several times…

    • make sure the milk isn’t too hot or cold. if you have a candy thermometer use it, 100 degrees fahrenheit is the ideal temperature for the yeast. u have to make sure too that your yeast is not expired or the yeast has been stocked in your cabinet for so long. hope that helps.. =)

  132. Sharmayne says:

    im going to try this!!!!!!!!!!!!!

  133. You are welcome Lanie, we are always working hand-in-hand to provide you with more interesting recipes.

  134. fhaye, kailangan natin ng yeast para umalsa yung pandesal. There is no alternative for yeast in Pandesal that I know of. Though buttermilk is sometimes used as an alternative for other breads, di ko pa nasusubukan ito sa pandesal kaya di ko marecommend sayo.

  135. Hi digna, its 2 1/4 tsp yeast.

  136. Hi Fhaye,

    We were able to buy yeast in Mercato Grocery (inside the Pavilion Mall).

    Hope this helps.

    Ciao, Noemi

  137. fhaye says:

    Hi Noemi,

    Thanks for the info.,

    terimakasi :) fhaye

  138. walang anuman! patikim din kame kapag nakapag-bake ka na :-)

  139. Shey, di aalsa yung dough and this will make the bread real hard after baking.

  140. kuya fresh yeast lang meron dito,,, 25 grams ang isa.. so ilang grams ang illgy q????

  141. sheila says:

    brix, makakabili ka ng rapid rise yeast dito sa Italy. Panangeli Mastro Fornaio ang pangalan, mabibili mo sa grocery kasama ng mga ingredients for baking, ginagamit siya to make piadina, focaccia o pizza. hope this helps.

  142. hello, sheila thank you for telling that Panangeli Mastro Fornaio is the equivalent rapid rise yeast here in italy. I just made my pandesal and it reminds of pugon in the P.I, real good! :D thanks a lot to PP too. Keep posting videos and we are always waiting. ;)