Pandesal is a popular yeast-raised malunggay pandesal bread within the philippines. Individual loaves are formed via rolling the dough into long logs (bastón, spanish for "stick") which might be rolled in quality bread crumbs. Those are then portioned, allowed to upward push, and baked. It's miles most typically served hot and may be eaten as is, or dipped in espresso, tsokolate (hot chocolate), or milk. It can additionally be complemented with butter, margarine, cheese, jam, peanut butter, chocolate unfold, or other fillings like eggs, sardines and meat. Its taste and texture intently resemble those of the puerto rican pan de agua, french baguette, and mexican bolillos. Opposite to its name, pandesal tastes barely candy in place of salty. Maximum bakeries produce pandesal in the morning for breakfast consumption, although a few bake pandesal the whole day.

a few pandesal in supermarkets and some bakeries are less crusty and lighter in color. Those also generally tend to have extra sugar than the conventional pandesal, which only has 1. 75% sugar.

on siargao island, famous as a browsing spot, an oval-formed model is domestically referred to as "pan de surf" because it resembles a surfboard. It's miles baked on makeshift ovens fueled with coconut husks, and generally sold alongside pan de coco.

dried and ground-up malunggay or moringa leaves are once in a while blended into the flour for added nutritional content; that is referred to as "malunggay pandesal" or "malunggay bread".

a famous new version of pandesal is ube cheese pandesal, which has a pink yam (ube) and cheese filling. It is ordinarily pink like several ube-based totally dishes.[9] other modern-day versions encompass chocolate, matcha, strawberry and blueberry flavors.

a smooth, yellowish kind of filipino bread roll this is similar to pandesal except that uses eggs, milk, and butter or margarine is referred to as señorita bread, spanish bread, or pan de kastila. In contrast to the pandesal, it normally has candy fillings. It is unrelated to the spanish pan de horno (also known in english as "spanish bread")

the precursor of the pandesal was pan de suelo ("floor bread"), a nearby spanish-filipino version of the french baguette baked immediately at the ground of a wood-fired oven known as a pugón. It became made with wheat flour and become harder and crustier than the pandesal. Because wheat isn't natively produced within the philippines, bakers ultimately switched to more cheap but inferior flour, resulting in the softer, doughy texture of the pandesal. Pandesal flourished in the american colonial generation inside the early 1900s, while less expensive american wheat have become without difficulty to be had. It has since turn out to be a staple breakfast bread in the philippines. Baking of pandesal in pugón has declined due to a national ban on reducing mangrove trees for fuel, and bakers shifted to the usage of fuel-fired ovens view more