Prep 1 hr 30 mins
Cook 15 mins
Staple Filipino bread
- 500 g bread flour
- 7 1⁄2 g salt
- 50 g sugar
- 17 1⁄2 g yeast
- 300 ml milk
- 1 egg
- 40 g margarine
- breadcrumbs, for rolling the dough with
- Preheat oven 350ºF.
- Knead all ingredients 10 minutes, adding more flour as needed to achieve a tacky dough (I add around 1/4 cup more).
- Place in floured table, shape into a smooth ball. Bulk ferment for 1 hour (45 minutes for me).
- Divide into 3, make into a fat log, rest 30 minutes (I rested 15 minutes).
- Roll into breadcrumbs, rest 35 minutes (mine rested 5 minutes).
- Cut about 2 inches, reroll in crumbs. Proof 25 minutes.
- Bake 15-20 minutes.
Now I can make my own pandesal and make it more healthier by not adding margarine or shortening on it since they contain an excessive amount of arteficial fat, which is the transfat or the synonymous word for it is hydrogenated fat. Better use the butter, at least it's natural and the lesser evil compared to transfat. :) Thanks for posting.
now here is recipe that i know alot about ,,as i live in the philippenes. pandasal is a roll that is made in the afternoons here in the philippines, and served hot with butter. this recipe is very authentic and when i tried it,,,the bread came out great.. sweet but great,,,, ok if you have been to the philippines and have tried the local baked goods here including bread, you will find it sweet,,(they add to much sugar) so if you are in the states and want to tast the authentic bread, leave the sugar in, if you want to make a more vestern americanized version, reduce the sugar from 50g tp 20g. the result will be much less sweet..now i am not critizing the recipe , its great and authentic, but just offereing a suggestion as to makeing it more like an american bread,,,i do this here as i find the bread here way to sweet for my taste.