Wednesday, February 17, 2010

Pan De Sal ( Filipino Salted Bread )

Pan De Sal is the Filipino dinner rolls. It  is the most popular yeast bread in the Philippines, traditionally served during breakfast. Pan De Sal is made out of flour, eggs, butter, yeast, sugar and salt. It is coated with bread crumbs. I love this bread with butter and jam.  And partnered with a freshly brewed hot coffee. Mmmm.

Some people find this recipe intimidating to bake.  But no need to worry.  As soon as you experience the joy of kneading the dough, watching it double in size, and filling your house with the aroma of freshly baked bread, you will be proud of yourself and say- "Darn I am good"! You will not even be surprised when you hear knocking at your door from the neighbor asking "What are you making"?

It has been proven that the smell of freshly baked bread is inviting and irresistible. Notice how most real estate agents bake during their open houses?  Also, commercial centers position their bakery almost right at the entrance.

This bread is like the Bolillos in Mexico and Pan De Agua in Dominican Republic.


4 cups bread flour or unbleached all purpose flour
4 tablespoon butter ( melted )
2 eggs
1 cup whole milk
2 teaspoon salt
2 tablespoon sugar + 3 tablespoon
2 teaspoon of active yeast
1 cup of bread crumbs

Cooking Directions:

  • In a microwave-safe bowl, heat milk for 20 seconds on the microwave or until thermometer reads 105° F-110° F.
  • Add the dry yeast and 2 tablespoon of sugar to the warm milk. Mix well and leave it for 10 minutes. After 10 minutes, the mixture should be foamy.  
  • In another bowl, beat egg and add to the yeast mixture. Add the melted butter.
  • In a large mixing bowl, combine the flour, remaining sugar and salt. Mix until well incorporated. Make a well on the center, slowly pour the yeast mixture and mix well until dough pulls away from the sides of the bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball.
  • Knead dough for 6 to 8 minutes until smooth and elastic. Put dough into a large oiled bowl and cover with plastic wrap. Let it proof ( let it stand ) for 45 minutes.
  • Punch down dough to remove the air. Turn into a floured surface and let it rest for 10 minutes.
  • Form a cylindrical log about 2 inches wide, cut the dough into 24 pieces. Roll  them into bread crumbs and arrange the dough pieces cut side up in a prepared baking pan. Cover it with cheesecloth and let it rise a second time for 30 minutes. Meanwhile, preheat oven to 375°F.
  • Bake for 15 minutes, or until golden brown.
  • Serve with butter and jam of your choice. Enjoy !

To knead, fold dough over towards you; press down and away with heels of hands. Rotate dough a quarter turn; continue kneading. Sprinkle additional flour over surface to reduce stickiness.


Post a Comment

Related Posts with Thumbnails

Asian Cooking and More... Copyright © 2009 WoodMag is Designed by Ipietoon for Free Blogger Template