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 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
- Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully disolved
- In the mixing bowl, combine the dry ingrdients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
- 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.
- In a flat surface, knead the dough until the texture becomes fine.
- 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
- Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
- Roll each part until it forms a cylindrical shape
- Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
- 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)
- Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
- Pre heat the oven at 375 degrees fahrenheit for 10 minutes
- Put the tray with dough in the oven and bake for 15 minutes
- Turn off the oven and remove the freshly baked pandesal.
- Serve hot. Share and enjoy!
Number of servings (yield): 8
Welcome to Panlasang Pinoy!
You are welcome Lanie, we are always working hand-in-hand to provide you with more interesting recipes.
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.
Hi digna, its 2 1/4 tsp yeast.
Hi Fhaye,
We were able to buy yeast in Mercato Grocery (inside the Pavilion Mall).
Hope this helps.
Ciao, Noemi
Hi Noemi,
Thanks for the info.,
terimakasi
fhaye
walang anuman! patikim din kame kapag nakapag-bake ka na
Shey, di aalsa yung dough and this will make the bread real hard after baking.
kuya fresh yeast lang meron dito,,, 25 grams ang isa.. so ilang grams ang illgy q????
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.
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!
thanks a lot to PP too. Keep posting videos and we are always waiting. 