Contrary to the literal meaning “salt bread”, Pandesal is slightly sweet rather than salty. It is soft and has a crunchy crust and usually dipped in hot coffee.
Pan De Sal is a very famous and the most common bread in Philippines which was said to be have originated in Portugal. It is literally translated as “salt bread”, though every bite is slightly sweet. Pan De Sal (commonly written as Pandesal) is also called “poor man’s bread” due to its very cheap price and availability in most of the bakeries in the Philippines.
Pandesal is staple in our breakfast and usually dipped in hot coffee rather than paired with jam or butter. I prefer mine dipped in hot coffee or Milo. I also love my Pandesal toasted with margarine and sugar. I must confess that my favorite is when my Pandesal is paired with sunny side up eggs. 😀
Pandesal is usually soft, but you will feel a crunchy crust from the outside. It is a yeast-bread that is rolled into a log, cut into individual pieces then rolled into breadcrumbs before baking. Though I enjoy my Pandesal with our usual pairs, you could pair it with endless choices. 😉
- 1 1/2 tsp instant yeast
- 1 cup all purpose flour
- 1 cup bread flour
- 1/4 cup white sugar
- 1/2 tap baking powder
- 1/2 tsp salt
- 1/2 cup + 2 tbsp fresh milk, warm
- 1 small egg
- 1/2 tbsp vegetable oil
- 2 1/2 tbsp butter, melted
- 1/2 cup bread crumbs
- In a bowl, combine flour, yeast, sugar and baking powder. Mix to incorporate. Add salt and mix again.
- In another bowl, mix warm milk, egg, oil and butter. Add this mixture to the dry ingredients. Using a wooden spoon, mix until well combined.
- In a lightly floured surface, knead the dough until smooth and elastic. Form into a ball and place in a lighly oiled bowl. Cover with cling wrap for one hour or until doubled in size.
- In a lightly floured surface, divide the dough into two equal parts. Form each into a log and cut individual sizes diagonally (about 3/4 inch thickness).
- Roll each into the breadcrumbs and place in a parchment-lined baking sheet making sure to keep a distance between each Pandesal. Cover in a lint-free towel or cling wrap and let rise again for about 30 minutes.
- Preheat the oven to 375 F and bake the Pandesal for 15 minutes.
- Remove from the oven and serve hot.
Source recipe: Pandesal by Panlasang Pinoy
Happy Fiesta Friday!
Always wishing you a blessed day and full of smiles. 😀
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