Pandesal
That craving for bread you get every morning? Pandesal is the answer.
I’ve done pandesal with only water and I’ve also done it with water and milk. I prefer it with milk as suggested in my recipe below, or adding a bit more sugar if only using water. I've also tried replacing half of the all purpose flour with bread flour and it was a little chewier which was a nice change, but I think i’ll stick with all purpose.
For leftovers, just store pandesal in an airtight container and reheat in oven toaster or 350 F oven until warm. I avoid microwave because it changes the texture of the bread.
Recipe
serves: 10-12 | prep: 15 mins | bake: 10-15 mins | idle: 1 hr 40 mins
Ingredients
1 packet active dry yeast (2 1/4 tsp)
1/2 cup warm water (95 F)
3 cups all purpose flour
2 tbsp sugar
1 tsp salt
1/2 cup warm milk (95 F)
2 tbsp oil (vegetable or olive oil)
Breadcrumbs for coating
Directions
In a small bowl, dissolve yeast in water. Let stand for 10 minutes, and then stir well.
In the bowl of your stand mixer with dough hook attached, mix sugar, salt and flour until well combined.
Add milk, yeast mixture, and oil to your flour mixture and knead until dough is smooth and elastic. Around 10 - 15 mins.
Transfer dough to a large oiled bowl. Cover with a kitchen towel and let rise until double in size. I usually place my dough in the oven (oven is turned off) since this is the warmest, undisturbed area in my kitchen. Takes about 30 mins to an hour.
Once dough has doubled, remove from oven and preheat oven to 400 F.
Deflate dough and divide 12 equal sized portions, 10 if you want a slightly bigger size. Smooth and shape each portion into a thick burger patty like shape. Roll each portion of dough in the bread crumbs and place in the baking sheet. Cover the rolls with damp kitchen towel and let rise for 30 minutes.
Bake for 10-15 mins, or until the top is lightly golden.
