Pandesal

Revisit the classic Filipino bread, Pandesal, with this heartfelt attempt after 25 years. Learn about its history, versatility, and how to bake it from scratch. After 25 years, I finally tackled baking pandesal again—and it was worth every moment! This soft, slightly sweet bread is a Filipino staple that pairs with just about anything. Swipe for my journey and recipe! #Pandesal #FilipinoBread #BakingJourney

Pan de Sal, or pandesal, is more than just bread in the Philippines—it’s a staple that’s woven into the fabric of everyday life. Despite its name, which translates to “salt bread” in Spanish, pandesal is actually a soft, slightly sweet roll that pairs beautifully with almost anything. Whether you’re spreading it with jam, stuffing it with cheese, with spaghetti, with ice cream, or even sandwiching sardines or stir-fried noodles, pandesal’s versatility is unmatched.

This beloved bread was introduced by Spanish bakers in the Philippines during the 16th century, and since then, it has become a breakfast staple. For Filipinos abroad, making pandesal at home is a way to bring a piece of the Philippines with them, with many adapting recipes for bread makers to save time on kneading. However, for this attempt, I decided to knead the dough by hand—reconnecting with a tradition I hadn’t revisited in over 25 years.

My last memory of baking pandesal dates back to my primary school days in a Home Economics class. The result back then was less than stellar—think rock-hard rather than the soft, fluffy rolls pandesal is known for. That experience left me hesitant to try again for years. But recently, after a failed attempt at making pizza dough that turned out surprisingly fluffy and bread-like, I was inspired to give pandesal another shot. I figured with a few tweaks, I could recreate that nostalgic taste and texture that I’ve missed for so long.

There’s something satisfying about making pandesal from scratch, especially when it turns out just right. Whether you’re new to this bread or a longtime fan, baking your own pandesal is a rewarding experience that’s well worth the effort.

Pandesal

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• Author: Raymund
• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 mins
• Yield: 20 1x
• Category: Breakfast
• Cuisine: Filipino

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Description

There’s something satisfying about making pandesal from scratch, especially when it turns out just right. Whether you’re new to this bread or a longtime fan, baking your own pandesal is a rewarding experience that’s well worth the effort.

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Ingredients

Units USM Scale 1x2x3x

• 3 cups high grade flour, plus more for dusting
• 1/4 cup sugar
• 1 tsp salt
• 1 cup milk, lukewarm
• 1 egg, beaten
• 2 tbsp butter, melted
• 1 1/2 tsp instant dry yeast
• 1/4 cup breadcrumbs

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Instructions

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. Pour in the milk, beaten egg, and melted butter. Stir until the mixture is well blended.
3. Add the instant dry yeast and fold it into the mixture until a sticky dough forms.
4. Transfer the dough to a floured surface and knead it until it becomes smooth and elastic, about 15 minutes
5. Shape the dough into a ball. Place it in a bowl, cover with a damp kitchen towel, and let it rise in a warm area until it doubles in size, about 30 minutes to an hour, depending on the temperature and humidity.
6. Punch down the risen dough and divide it into two equal parts. Roll each part into a log and cut each log into ten smaller pieces.
7. Roll each piece of dough in breadcrumbs, making sure all sides are fully coated.
8. Arrange the sliced dough on a baking sheet, leaving about an inch of space between them. Allow them to rise a second time until they double in size.
9. Preheat your oven to 180°C. Bake the Pandesal for 15 minutes or until the sides are lightly browned.
10. Remove from the oven and serve the Pandesal while hot!

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Notes

You can also use a bread maker to make things easy, if doing so you will need to omit steps 1 to 4, just dump everything in the bread maker, set into dough mode.