Pandesal is one of Filipinos’ staple foods, a favorite to have with (or dunked in) their coffee either for breakfast or snack. It is a semi-sweet mini bun (despite its name meaning “bread of salt”) covered in bread crumbs. Bakeries would be open as early as 5:00 in the morning to serve their neighbours with “fresh hot pandesal“. It is delicious on its own, or with cheese, ham, corned beef, or whatever your favorite palaman is.

Today, I did my very first attempt at baking. I baked pandesal! I had all the ingredients except for the bread crumbs (pregnant lady too lazy to go out and walk to the store). The smell of home-baked bread filled the kitchen that hubby was asking me every 10 minutes if it’s already done. It was a bit crunchy though, I guess from lack of kneading or too much flour. But the taste was good! For a first-timer, I think I did well.

Here’s the recipe, thanks to Connie of Casa Veneracion:


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


  1. Pour the water into a large mixing bowl. Sprinkle the yeast over it. Leave for 10 minutes.
  2. Add the salt, sugar and vegetable oil to the yeast mixture. Stir. Add 3/4 c. of all purpose flour and 3/4 c. of bread flour. Mix.
  3. The dough will be wet and sticky at this point. Add the rest of the flour. Mix.
  4. The texture of the dough will be uneven at this point but it will start to come together. Dump the dough onto a lightly floured surface.
  5. Gather into a ball and start kneading. If the dough is too sticky, sprinkle with some flour but do so sparingly as adding too much flour will result in a hard and very dense bread.
  6. Knead the dough for about 10 minutes until the dough feels elastic.
  7. Brush the inside of the bowl lightly with oil. Put the dough in the bowl, turning it around to coat the entire surface with oil.
  8. Cover the bowl and place in a dark place, away from draft and direct light, to make the dough rise. You can do this inside the oven with the temperature off. Leave the dough for 1-2 hours to rise.
  9. 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.
  10. 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.
  11. 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.
  12. About 10 minutes before the dough is done rising, preheat the oven to 325F.
  13. 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.

Practice makes perfect, so I will be doing this again. I want to achieve the authentic Filipino pandesal that we have at home.

Another idea popped into my mind. I want to make Pizza Pandesal! But let’s save that for another post.

Thanks for dropping by!



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