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 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, Cheez Whiz, 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 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

Pandesal Recipe

Ingredients

  • 2 cups all purpose flour
  • 2 cups bread flour
  • 1/2 cup white sugar
  • 5 tbsp butter, melted
  • 1 tsp baking powder
  • 1 1/4 cup fresh milk, warm
  • 1 pouch rapid rise yeast
  • 1 tsp salt
  • 1 cup bread crumbs
  • 1 piece raw egg
  • 1 tbsp cooking oil

Watch the cooking video:

Cooking Procedure

  1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully disolved
  2. In the mixing bowl, combine the dry ingrdients 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.
  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 doughs 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!

Number of servings (yield): 8

  
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Comments

  1. 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.

  2. 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

  3. 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!!

  4. 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.

  5. 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!

  6. 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!

  7. evelyn cualing says:

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

  8. 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

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

  10. 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!

  11. 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

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

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

  14. 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.

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

  16. Hi Fhaye,

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

    Hope this helps.

    Ciao, Noemi

  17. Hi Noemi,

    Thanks for the info.,

    terimakasi :) fhaye

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

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

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

  21. 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.

  22. 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. ;)