Are you looking for a delicious and simple pandesal recipe? Well, here it is!
This recipe is easy to follow and will result in a delicious pandesal that everyone will love.
Pandesal is the most popular bread in Filipino cuisine. It is a common bread roll that is soft and sweet, which is contrary to its name, which means “salt bread.” It is typically served for breakfast or snacks.
Our recipe is delicious and will have your kitchen smelling like a bakery. Keep reading to learn more about pandesal and how to make it!
If you love baked goods check out more of our bread and pastry recipes!
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While the exact origins of pandesal are unknown, it is believed that Filipino bread was created after the Portuguese brought wheat and wheat-based bread to the Philippines in the 1500s.
It is also known that pandesal is an evolved form of pan de suelo, meaning “floor bread,” which was hard and crusty.
This early precursor was a Spanish-Filipino iteration of the French baguette. The leavening agent used was tuba (fermented coconut wine) because yeast was not accessible.
During the American colonial era in the 1900s, pandesal production became more widespread with the introduction of cheaper wheat, commercial ingredients (like yeast and canned dairy), and baking equipment.
So although the Philippines does not grow its own supplies and relies mostly on imports, these widely available ingredients with a long shelf life resulted in a softer bread that can be produced at a low cost.
Today, you’ll find pandesal at every Filipino market or bakery. It’s such a staple food in Filipino cuisine that households will usually have some in their pantry at all times.
It’s cheap and easy to make. The ingredients and equipment are very basic and low cost, including flour, butter, salt, and yeast.
No need to go to the bakery. Growing up in the bay, my grandparents would go to the bakery in the very early mornings to get the fresh, warm batches. If you make it at home, you’ll get fresh bread straight to your table, no bakery visit needed!
You can make a large batch to share! Food is meant for sharing, so bake yourself some and also bring it to your friends. Everyone likes homebaked goods made with love!
It (of course) tastes great! It’s soft, sweet, and fluffy. And when the pandesal is fresh from the oven, it’s tastes like a warm hug. And it tastes good with just about anything!
Should I use instant yeast or active dry yeast? What’s the difference?
You can use either instant yeast or active dry yeast.
Instant yeast can be added directly into the dry mix of ingredients, whereas active dry yeast requires an extra blooming step to activate it. Instant yeast is much simpler to use, which is why it’s included in this recipe.
If you decide to use active dry yeast in this recipe, make sure to bloom it in warm milk and sugar before adding to the recipe.
Can I use bread flour instead of all purpose flour?
Yes, you can! Bread flour has a higher protein content than all purpose, which means that the end result will have a different texture.
We haven’t tested this recipe with bread flour, but you will likely have to adjust the amount of warm milk by a few tablespoons because bread flour needs more moisture.
My bread didn’t rise, why?
There can be several reasons why bread doesn’t rise. Some possible reasons could be that the yeast didn’t activate properly, that the dough was too cold, or that the dough needed to rise for longer.
With practice, you’ll be able to recognize which reason is responsible for the dough not rising. Keep trying and don’t give up!
After allowing the pandesal to cool on a rack completely, you can store it in a container in a cool, dry place. Consume within 3 days, or freeze for up to 3 months.
You can also store the pandesal in the fridge for about a week to a week and a half. If you do this, we recommend you reheat them to ensure they taste fresh and are still moist.
To reheat from cold/room temp, you can cover them with a damp (not dripping) paper towel and microwave for up to 30 seconds. If you want to use the oven, wrap them in foil and bake at 350 °F for 5-10 minutes.
To reheat from frozen, thaw the pandesal on the counter. Then wrap them in foil and bake at 300 °F for 15-20 minutes.
There are endless ways to eat pandesal. Here is a list of ideas to enjoy your pandesal:
Do you have a favorite way to enjoy pandesal? Leave a comment to share it with us!
Bring warm, home-baked pandesal to your table with this easy recipe! It’s soft, fluffy, and easy to pair with any meal. Storebought doesn’t compare!
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https://www.eater.com/2016/2/16/11007854/pandesal-philippines-bread-filipino-breakfast
https://en.wikipedia.org/wiki/Pandesal
https://www.thekitchn.com/bakers-techniques-how-to-do-th-70784
https://www.thekitchn.com/bread-baking-tip-how-to-tell-w-156772
https://www.kingarthurbaking.com/blog/2016/07/21/substitute-bread-flour-all-purpose-flour
https://www.tastingtable.com/827045/the-absolute-best-ways-to-reheat-dinner-rolls/
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