Pandesal from Pinay In Texas Cooking Corner

Yield 28 pcs.

  • 1 envelope active dry yeast (0.25 oz)
  • ¾ cup warm water
  • 1 Tbsp sugar (for activating the yeast)
  • 4 cups bread flour
  • ½ cup sugar
  • 1 tsp baking powder
  • 1 tsp salt
  • ¼ cup unsalted butter
  • ¾ cup evaporated milk
  • 1 egg
  • 1 tsp vegetable oil
  • ¾ cup bread crumbs
  • about ¾ cup all purpose flour for dusting

1. Dissolve yeast and sugar in warm water. Let stand for 10 minutes. Be sure to use just warm water. Too hot water kills the yeast. The mixture should increase in volume if the yeast is active.
2. In a large bowl, combine 4 cups bread flour, ½ cup sugar, baking powder, and salt. Mix well. Add the butter, milk, egg, vegetable oil and yeast mixture. Mix until well combined.
3. On a clean surface dusted with flour, knead the mixture into a smooth elastic dough. Shape into a ball and put back in the mixing bowl. Cover the bowl with plastic wrap and let the dough rise for 30 minutes. Knead the dough again, shape into a ball and put back in the mixing bowl and let it rise until it has doubled in size, which is about 45 minutes.
4. Punch the dough, knead again and divide the dough into three for easy rolling. Roll each piece of dough into a log about 2 inches in diameter. Using a dough cutter or a flat knife, cut the log diagonally into pieces of desired thickness. Mine is about 1½ inches.
5. You can put filling in the pandesal just like I did with 2/3 of my dough. The first time I made pan de sal, I used corned beef and viena sausage, then sardines and  sauted ground pork the second time. If you decide to do so, put your desired filling in the middle of the dough then let the edges meet. Seal and shape into oval. Roll over breadcrumbs and arrange on a cookie sheet covered with wax paper. If you don't like filling in it, just roll the dough pieces on breadcrumbs and  arrange on the wax paper covered cookie sheet.
6. In the Philippines, pandesal are baked in such a way that they stick to each other. I want that in my pandesal so I put the dough pieces on the cookie sheet with just 1 cm gap. If you don't want them sticking to each other, leave a larger gap between each piece, about 1 ½ inch. Let the dough rise for about 15 minutes, the last time before baking the bread.

7. Preheat the oven to 350 degrees F. Bake for 20 minutes or until the pandesal becomes light brown.
8. Pandesal is best enjoyed straight from the oven.  But you can also reheat left-over pandesal either in microwave or oven toaster. Pandesal can last up to a maximum of five days. Put them in a ziploc bag and store in room temperature or in the refrigerator.