Pan de sal (Filipino salt bread)

Pan de sal

There are two reasons for this post: first is I love and incredibly miss having pandesal every morning, and second is I booked a flight to the Philippines this September!  I am very excited to visit home and I could only think of nothing but Filipino foods (and my family and friends of course!) ever since I made that reservation.  Pandesal (or pan de sal) is the most common Filipino bread roll.  Known for it’s softness and it is not salty at all.  Every morning, my dad would buy a bag of pandesals – fresh from the bakery’s oven – and I would eat it with peanut butter, spam or eggs.  As I got older, and allowed to drink caffeine, I would just dip it into my cup of coffee and my morning is complete.  I miss that!! So when I was craving for a pandesal and the filipino store is an hour away, I went online and looked for a pandesal recipe.  If you are looking for filipino recipes I suggest you visit Panlasang Pinoy; I have used a lot of recipes from him.

Pan de sal

Pan de sal

Pan de sal
 
Author: Panlasang pinoy
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 warm milk
  • 1 pouch rapid rise yeast
  • 1 tsp salt
  • 1 cup bread crumbs
  • 1 piece raw egg
  • 1 tbsp cooking oil
Instructions
  1. Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved
  2. In the mixing bowl, combine the dry ingredients 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!

 

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Comments

  1. Grace says

    Were they a bit too hard? My mom tried this recipe countless times, and it ended up being close to rock hard. Not like the pan de sal that they sell in Valerios or other Filipino bakeries.

    • says

      these were a little hard but not too hard in my opinion. The ones that they sell in Valerios are hands down better and awesome. There are too many factors resulting to tough breads and I’m no expert :D

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