PAN DE SAL

Pan de sal or Pandesal, Spanish for salt bread, is a yeast-raised bread usually made of flour, sugar, and salt. It is one of the most common bread rolls consumed regularly in the Philippines regardless of one’s socio-economic status.

To most Filipinos, it serves as their breakfast or merienda bread which can either be consumed plain and dipped in hot coffee or hot chocolate, or spread with their desired filling such as peanut butter, cheese, coco jam and margarine with sugar. Today, variations have been made to the traditional plain pan de sal. One of the most common has been the addition of malunggay leaves to the bread.

Found in almost every bakery and baked fresh daily, this bread is one of the crowd favorite.

PAN DE SAL RECIPE

Ingredients

2 tsp Instant yeast

2 cups All-purpose flour

2 cups Bread flour

½ cup Sugar

2 tsp Salt

1 ¼ cup water

⅛ cup Shortening

Bread crumbs for dusting

Procedure

1.   Preheat oven to 350^oF.

2.    Dissolve yeast in ⅓ part water. Set aside.

3.    In a mixing bowl with dough hook or flat beater attachment, place the sifted all-purpose flour, bread flour, sugar and salt. Mix for 1 minute at low speed.

4.    Add the remaining water and dissolved yeast. Mix at medium speed for approximately 4 minutes.

5.    Add the shortening and continue mixing at medium speed until gluten is slightly developed.

6.    Transfer the dough in a greased bowl and cover with cling wrap. Let the dough rest for about 15 minutes at room temperature.

7.    Punch down and roll into a cane shape or baston of about ½ inch in diameter. Cut the dough into pieces weighing 30 grams each.

8.    Arrange the pieces with the flat side facing up in a baking pan. Sprinkle top with breadcrumbs.

9.    Let the dough rise until it doubles its size.

10.  Once the dough has risen to double its original volume, bake for 13 to 15 minutes or until golden brown in color.