Pandesal

It’s has really been awhile since I last made pandesal, 2009 to be exact. (photo below are the ones I made back then). I wasn’t motivated enough I guess, since it really takes time and effort to make yeast bread. But yesterday I was ready and raring to make a batch after watching bakers in Europe make artisan breads. I for one feel it’s more rewarding and magical to bake bread rather than cake. Plus, our supply of bread is dwindling fast so I really need to make some for our family. This lockdown also gives me more than enough time now to make our own pandesal.

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To make, place 1 1/3 cup lukewarm water in a mixing bowl, then add 1 packet active dry yeast and 1 Tbsp. sugar. Let stand for 5 minutes until bubbles form on top.

To it add 2 cups all purpose flour, 2 Tbsp. vegetable oil or shortening, 1 tsp. salt and 1/2 cup sugar. If using a stand mixer use your paddle attachment to combine everything together. Note: it will be runny like pancake batter.

Then switch into a dough hook and gradually add 2 cups all purpose flour. You may add up to about 1/2 cup more flour is it’s still too sticky. Knead for about 8-10 minutes until dough feels soft and smooth. Then form into a ball and place in a lightly greased bowl and cover with film wrap or kitchen towel. Place in a dark and warm area in your kitchen and proof for 1 – 1 1/2 hours until dough is double in size. The time will all depend on the temperature and humidity of your kitchen.

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Punch the dough and knead for a couple of minutes on a work surface that has been lightly dusted with flour. Divide dough into two and form into logs. Using a pastry cutter, slice your dough at an angle about 2 inch thick. Then roll or dust with breadcrumbs and arrange on a baking tray lined with parchment or baking paper. Let it proof again for about 20 minutes. Bake in a 375F oven for about 20-25 minutes or until nice and brown.

Serve hot.

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