Pan de Sal or pandesal holds it’s place on the top spot of traditional Filipino food. It’s a  crusty but soft and fluffy white bread roll. Its taste and texture closely resembles those of the Puerto Rican bread pan de agua and the bread of Mexico called bolillos. Contrary to its name which translate from Spanish as salt bread, pandesal tastes slightly sweet rather than salty. I grew up eating this bread for breakfast and merienda (afternoon tea in the Philippines). It’s very common that every corner had a bakery selling this. But the best way to get it is when it’s peddled by a guy in a bike with big bread bins on each side. Known as the Sukîng Tindero  (favourite vendor).  Every morning people around the neighbourhood wait patiently for that ringing sound of his bike bell. Then as soon as the ringing starts they rush to the streets to get their share of the freshly baked bread. It is most commonly served hot and consumed by dipping in coffee (a traditional local way of eating it). It can also be complemented with butter (or margarine), cheese, fruit or coco jam, or peanut butter.

And like any other dish from the Philippines, each province or region or local baker has their own version of this bread roll.

Here is my own version.

 

Pan de Sal

20g fresh yeast (2 teaspoon active dry yeast)

300ml (1 1/4 cup) whole milk, warmed

480g (3 cups) all purpose flour

240g (1 1/2 cups) bread flour

5g (1 1/2 teaspoons) sea salt

45g (3 Tablespoons) unsalted butter, room temperature

70g (1/3 cup) granulated sugar

2 large eggs plus one white, lightly whisked

bread crumbs, as needed

 

Step 1 – Dissolve sugar in warm milk. Add salt. Stir to combine. .

Step 2 – In a large bowl, whisk together all purpose flour and bread flour. Add yeast and rub to combine yeast and flour.

Step 3 – Pour milk mixture into the bowl of a stand mixer fitted with a hook attachment. Add butter and lightly whisked eggs.

Step 4 – With the mixer running on low  speed, add the flour mixture in three additions. Once all the flour has been added, increased speed to medium. Continue to knead until dough comes together to form a smooth ball. Roughly around 10-15 minutes. Press your dough and if it springs back we’re in business.

Step 5 – Remove from mixing bowl and transfer to a lightly oiled bowl. Cover with plastic wrap and let dough rise at room temperature for 1 hour. Punch dough down and roll into 4 logs. Divide each log into 6 equal parts.

Step 6 – Gently roll each portion in breadcrumbs. Place cut side up on a parchment lined baking sheet. Cover dough balls with plastic wrap to prevent dough from drying out. Allow bread rolls to rise for 15-20 minutes, until bread rolls have puffed up.

Step 7 – Preheat oven to 350 degrees F. Remove plastic wrap and bake for 20-25 minutes until fragrant and golden brown. Eat bread rolls warm or at room temperature

Happy Cooking and remember always cook with your HEART…

Stay tuned for more on this series.