anyone got a good recipe for authentic Philippine pandesol bread?

Question

I have had some from a bakery in Texas but it was not nearly as good as what I've had in the Philippines. The bread you can find here is made from yellow flour and taste more like American brown-and-serve rolls than what I had in the Philippines. I would like to try to bake my own if I can get a good recipe. My wife is from the Philippines, but I'm the one that does all of the baking at home.

Thanks for the great response. Now I wonder if I will have to try all of these recipes to pick the best answer. My mother-in-law used to walk to the bakery every morning when I was in the Philippines so that I would have fresh pan-de-sol with breakfast. I hope to perfect a recipe before she comes to visit with us this spring.

Answer 1

I assumed you really wanted the original Padesal recipe.

8 cups plain flour
1/4 tsp salt
1 cup sugar
1/2 cup cooking oil
2 1/2 cups cold water
1/2 cup lukewarm water
1 Tbsp yeast

In a small bowl, combine the lukewarm water, 1 tsp of the sugar and yeast. Let stand for about 15 minutes in a warm area. By this time it will be foamy; whisk well.
In a big bowl, mix cold water with oil, salt and the rest of the sugar. Stir until sugar and salt are dissolved.
Add the yeast mixture and 1 cup of the flour. Stir to combine.
Add the rest of the flour a little at a time. Mix with a wooden spoon until dough pulls away from the sides of the bowl.
Knead the dough on a floured surface until smooth. If needed sprinkle some more flour to keep the dough from sticking too much.
Put in a greased bowl and turn to coat the dough all over with oil.
Cover and let rise in warm place for 2 hours.
Punch dough and turn out on a floured surface.
Divide into 4 and roll each into logs. Cut the logs into individual rolls.
Sprinkle breadcrumbs on the rolls and arrange in greased baking sheets.
Cover with a damp cloth and let rise for 30 minutes.
Bake in a preheated oven of 200C/400F for 13-15 minutes.
Remove from baking sheet. Serve hot or cold.

The best thing about the pan de sal is its versatility. It goes well with butter and, therefore, a great accompaniment for soup in a Continental dinner. Small-sized pan de sal is really best with soup. The bigger ones can be split in half and stuffed with vegetables (lettuce, tomatoes, onions), cheese, ham or just about anything that you can use with Western rolls. Last Christmas, we served our ham with pan de sal and it was just glorious!

Follow the URL below and follow some of the links in it. excellent variations on the Pandesol

Answer 2

1/2 cup water
1/4 cup evaporated milk
1/2 cup milk
1 egg
1/2 cup sugar
3/4 teaspoon salt
5 tablespoons softened butter
1 tablespoon oil
4 cups flour
3 teaspoons yeast
breadcrumbs

Combine the water, evaporated milk and milk and heat in the microwave for 35 seconds. Run tap water over the egg for 30 seconds to warm it.
Add all ingredients (except the bread crumbs) in the order suggested by the manufacturer.
The dough is supposed to be somewhat sticky (when I made this recipe, it was not sticky but it turned out well anyway).
Spray two baking sheets with non-stick cooking spray; preheat oven to 375 degrees.
When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop) and roll in bread crumbs in an oval shape; place on baking sheet.
Cover and leave to rise in a warm place until doubled.
Bake for 10 to 15 minutes, until golden brown

Answer 3

try this recipe
1/2 cup water
1/4 cup evaporated milk
1/2 cup milk
1 egg
1/2 cup sugar
3/4 teaspoon salt
5 tablespoons softened butter
1 tablespoon oil
4 cups flour
3 teaspoons yeast
breadcrumbs

Combine the water, evaporated milk and milk and heat in the microwave for 35 seconds. Run tap water over the egg for 30 seconds to warm it.
Add all ingredients (except the bread crumbs) in the order suggested by the manufacturer.
The dough is supposed to be somewhat sticky (when I made this recipe, it was not sticky but it turned out well anyway).
Spray two baking sheets with non-stick cooking spray; preheat oven to 375 degrees.
When the dough is ready, scoop out a small amount (about the size of an ice-cream scoop) and roll in bread crumbs in an oval shape; place on baking sheet.
Cover and leave to rise in a warm place until doubled.
Bake for 10 to 15 minutes, until golden brown.

Answer 4

2 1/2 teaspoons active dry yeast
3 1/4 cups bread flour
3/4 teaspoon bread improver
1/4 cup sugar
1/4 teaspoon salt
2 tablespoons margarine
2 eggs
1 cup canned evaporated milk

1 cup canned evaporated milk
1/2 cup dry bread crumbs

Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.

Answer 5

Here are 2 recipes I found through a Y! Search. BTW, if you find a cookbook by Nora Daza, buy it because her recipes are good.


Pan De Sal - Filipino Bread Rolls
Recipe #122174
I grew up eating pan de sal for breakfast or merienda (snack). My favorite was Baliwag-style, enriched with milk, butter and egg. Knead dough in bread machine, then shape and bake in regular oven. Breadcrumbs provide that distinctive crunchy crust. Masarap (delicious)! ****UPDATE**** (Jan. 12, 2006) I recently converted this into a 2-lb sandwich loaf in the machine, with the following modifications: Decrease bread flour to 17-1/2 oz (or remove 2 TBL), and most importantly, decrease bread machine yeast to 2 tsp only (if you don't, the dough will over rise and hit the lid). Don't roll dough in breadcrumbs. Finally, select the "Sweet" cycle and "Light Crust" setting. **Please note: Whether you make rolls or a loaf, make sure to check the dough ball; it should be as sticky as the back of a Post-it Note. Otherwise, add up to 2 TBL of flour or water, as needed.**

by May M

24 servings click to change
time to make 2 hours 35 min prep

1 cup skim milk (110-115 deg. F)
5 tablespoons unsalted butter (do not use "spreads")
1 egg, lightly beaten
1 teaspoon salt
1/2 cup sugar
4 cups bread flour (4 cups weigh 18 oz)
3 teaspoons bread machine yeast
1/2 cup breadcrumbs

1. Microwave milk on High for 30 seconds; Warm uncracked egg to room temperature by placing in hot water for 60 seconds, then beat lightly; Melt or soften butter to room temperature.
2. Select "Dough" cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires.
3. First Rise: When the machine is done kneading, the dough will be sticky (gooey dough means moist pan de sal); Place dough in a bowl greased with Pam spray and spray top of dough with more Pam; Cover and let rise in a warm place for 45 minutes, or until doubled in volume (To test: gently poke dough with two fingers; if it leaves an impression without springing back, it is doubled).
4. Second Rise: Gently deflate dough with your fist, then use a plastic spatula to divide dough into 24 ovals and roll them in the breadcrumbs.
5. Line up ovals in a 9x13" ungreased cake pan with the rolls touching; that way, the pan de sal use each other for height support and not spread out like ciabatta; Let rise a second time for 30 minutes; Meanwhile, preheat oven to 375 deg. F.
6. Bake for 15 minutes, or until tops are golden brown.

Pan de Sal
INGREDIENTS

* 2 cups warm water (110 degrees F/45 degrees C)
* 2 teaspoons active dry yeast
* 1/3 cup white sugar
* 1/4 cup vegetable oil
* 1 1/2 teaspoons salt
* 6 cups all-purpose flour

DIRECTIONS

1. Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
3. Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
4. Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
5. Preheat oven to 375 degrees F (190 degrees C).
6. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
7. Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

For more recipes, click on link below.

Answer 6

Authentic Pandesal Recipe