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
- Pour the water into a large mixing bowl. Sprinkle the yeast over it. Leave for 10 minutes.
- 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.
- The dough will be wet and sticky at this point. Add the rest of the flour. Mix.
- 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.
- 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.
- Knead the dough for about 10 minutes until the dough feels elastic.
- 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.
- 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.
- 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.
- 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.
- 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.
- About 10 minutes before the dough is done rising, preheat the oven to 325F.
- 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!