Pandesal is a Filipino bread roll that is sweet and has breadcrumbs on top. This is delicious! Got this recipe from my sister.
· ½ cup skim milk (110-115 deg. F)
· ½ cup water microwaved for 30 seconds
· 5 tablespoons unsalted butter (do not use "spreads")
· 1 egg, lightly beaten
· 1 teaspoon salt
· 2/3 cup sugar ( use ½ c if you want it less sweet)
· 3 ¾ cups bread flour (4 cups weigh 18 oz) Important..do not use regular flour or bread will be dry
· 3 teaspoons bread machine yeast or 1 packet hodgson’s mill active dry yeast (regular kind, not necessarily the bread machine one)
· 1/2 cup breadcrumbs (to make your own: use a few day old bread, bake in toaster oven (low) until hard not burnt; then put in a blender)
Directions:
1. Microwave milk on High for 30 seconds; Warm uncracked egg to room temperature by placing in hot water for 60 seconds, then beat lightly; Melt or soften butter to room temperature.
2. For bread maker: Select "Dough" cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires.
3.If you do not have bread maker: Proof yeast by dissolving in ½ cup warm water. Make sure the water is hot enough but not boiling. In 5 minutes, the yeast should bubble up. If not, discard and try another packet. Add flour, sugar, salt together. Make a well in the middle and add milk, dissolved yeast, egg and butter. Mix all together until it forms a ball. Knead for 10 minutes until smooth and not sticky.
4.First Rise: When the machine is done kneading, the dough will be sticky (gooey dough means moist pan de sal); Place dough in a bowl greased with Pam spray and spray top of dough with more Pam; Cover and let rise in a warm place for 45 minutes, or until doubled in volume (To test: gently poke dough with two fingers; if it leaves an impression without springing back, it is doubled).
5.Second Rise: Gently deflate dough with your fist, roll into a two feet long log. then use a plastic spatula to divide dough into 24 ovals and roll them in the breadcrumbs. The side where you cut the log will be the top of the roll and just shape into an oval. This cut side makes the pan desal look authentic.
6.Line up ovals in a 9x13" ungreased cake pan with the rolls touching; that way, the pan de sal use each other for height support and not spread out like ciabatta; Let rise a second time for 30 minutes; Meanwhile, preheat oven to 375 deg. F. Or you can use two smaller square or rectangular pans. Make sure the rolls are touching each other so it rises up.
7.Bake for 15 to 20 minutes, or until tops are golden brown.
· ½ cup skim milk (110-115 deg. F)
· ½ cup water microwaved for 30 seconds
· 5 tablespoons unsalted butter (do not use "spreads")
· 1 egg, lightly beaten
· 1 teaspoon salt
· 2/3 cup sugar ( use ½ c if you want it less sweet)
· 3 ¾ cups bread flour (4 cups weigh 18 oz) Important..do not use regular flour or bread will be dry
· 3 teaspoons bread machine yeast or 1 packet hodgson’s mill active dry yeast (regular kind, not necessarily the bread machine one)
· 1/2 cup breadcrumbs (to make your own: use a few day old bread, bake in toaster oven (low) until hard not burnt; then put in a blender)
Directions:
1. Microwave milk on High for 30 seconds; Warm uncracked egg to room temperature by placing in hot water for 60 seconds, then beat lightly; Melt or soften butter to room temperature.
2. For bread maker: Select "Dough" cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires.
3.If you do not have bread maker: Proof yeast by dissolving in ½ cup warm water. Make sure the water is hot enough but not boiling. In 5 minutes, the yeast should bubble up. If not, discard and try another packet. Add flour, sugar, salt together. Make a well in the middle and add milk, dissolved yeast, egg and butter. Mix all together until it forms a ball. Knead for 10 minutes until smooth and not sticky.
4.First Rise: When the machine is done kneading, the dough will be sticky (gooey dough means moist pan de sal); Place dough in a bowl greased with Pam spray and spray top of dough with more Pam; Cover and let rise in a warm place for 45 minutes, or until doubled in volume (To test: gently poke dough with two fingers; if it leaves an impression without springing back, it is doubled).
5.Second Rise: Gently deflate dough with your fist, roll into a two feet long log. then use a plastic spatula to divide dough into 24 ovals and roll them in the breadcrumbs. The side where you cut the log will be the top of the roll and just shape into an oval. This cut side makes the pan desal look authentic.
6.Line up ovals in a 9x13" ungreased cake pan with the rolls touching; that way, the pan de sal use each other for height support and not spread out like ciabatta; Let rise a second time for 30 minutes; Meanwhile, preheat oven to 375 deg. F. Or you can use two smaller square or rectangular pans. Make sure the rolls are touching each other so it rises up.
7.Bake for 15 to 20 minutes, or until tops are golden brown.
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