Pan de sal or Pandesal, Spanish for salt bread, is a yeast-raised bread rolls. Typically made of flour, sugar, and salt. Probably one of the most widely recognized bread rolls normally in the Philippines paying little heed to one’s financial status.
To most Filipinos, it fills in as their morning meal or merienda bread which can either be eaten plain or being dunked in hot milk or coffee. It may be spread with their ideal filling, such as nutty spread, cheddar, coco jam and margarine with sugar. Today, varieties have been made to the conventional plain pan de sal. One of the most widely recognized has been the expansion of malunggay leaves to the bread.
Found in pretty much every filipino bakery and pastry kitchen. Certainly heated crisp day by day, this filipino bread roll is one of the group top pick.
PAN DE SAL RECIPE (All Time Filipino Native Recipe)
Pre Heat Oven @350 deg. F
Dissolve yeast in 1/3 part water, then set aside.
In a mixing bowl with dough hook or flat beater attachment, place the sifted all-purpose flour, bread flour, sugar and salt. Mix for 1 minute at low speed.
Add the remaining water and dissolved yeast. Mix at medium speed for approximately 4 minutes.
Add the shortening and continue mixing at medium speed until gluten is slightly developed.
Transfer the dough in a greased bowl and cover with cling wrap. Let the dough rest for about 15 minutes at room temperature.
Punch down and roll into a cane shape or baston of about ½ inch in diameter. Cut the dough into pieces weighing 30 grams each.
Arrange the pieces with the flat side facing up in a baking pan. Sprinkle top with breadcrumbs.
Let the dough rise until it doubles its size.
Once the dough has risen to double its original volume, bake for 13 to 15 minutes or until golden brown in color.
Here is a simple video of how to make a Pan de Sal from Kawaling Pinoy
Looking for something to go with Milk and Coffee here in the Philippines?