Pandesal

Posted byNoriePosted inBreakfast, Recipe, Side dishes, Snacks

 (makes about 20 pcs.)

  • 6 cups (720 g) all purpose flour
  • 2 tsp. (12 g) salt
  • 2 tsp dry yeast or 1 pkg. instant yeast
  • 3 TBS Crisco shortening or unsalted butter
  • 5 TBS (75 g) sugar
  • 1 3/4 cups lukewarm water
  • 1 cup bread crumbs for dredging

Procedure:

Measure all dry ingredients into a bowl except bread crumbs.

Divide water into 2 parts.  To one part sprinkle dry yeast.  Set aside to soften, about 5 min.  To the remaining water, dissolve sugar and salt.

Pour water and salt mixture into the dry ingredients, stir until blended.  Add the yeast mixture and mix well to form a dough.  Knead until smooth, about 5 minutes.

Add Crisco shortening or unsalted butter last and continue kneading until dough is smooth and satiny.

Round dough into a smooth ball.  Grease the top lightly with shortening or oil.  Leave it on the board and cover it with a bowl then let rise, for 1 ½ hours. Or put it in a large bowl, cover it with a towel or plastic wrap and let it rise.

  • Punch dough and let stand for another 30 minutes.  The dough will be softer and will yield better after this second rising to be shaped into pandesals or mini loaf breads.
  • Cut the dough in half and roll each dough into long baston (log) about 1 ½” diameter.
  • Cut into 2” diagonal portions (about 12 from each log) and roll each portion on the bread crumbs.  
  • Place the portions 2” apart into well greased cookie sheets or lined with parchment paper. 
  • Cover with a towel or plastic wrap and let rise in a warm place for about 20 minutes or until doubled.

Bake in pre-heated 400°F oven for 20-30 minutes.

I have a bread machine that makes kneading the dough a breeze.  If you have one you set it at Pizza dough.  You then follow the steps to add ingredients for the machine in the order of:

  • Water or liquid (80° to 90°F)
  • Butter (room temp.) or shortening
  • Sugar
  • Salt
  • Flour
  • Yeast (make a well on the flour)

When it is done mixing and rising, take it out of the machine and continue the procedure from the first bullet above.

You can also put the divided dough in mini loaf pans. 

They are just as good and more uniform.

Besides being good with the corned beef, these pandesals are also very good with beef adobo (Find Adobo recipe).

I think the adobo sandwich will be good garnished with fresh veggies like carrot sticks and fresh cucumber with cilantro, like the Vietnamese sandwiches.

Another meat filling you can put in this bread is the Chicago Italian shredded roast beef (find recipe-Italian Roast Beef), with a piece of pickled Tabasco peppers or the pickled small green peppers in the small bottle. Mmmm yum.

After my husband had pandesal instead of the regular loaf bread toast in the morning for breakfast, he liked it a lot that he didn’t like to eat the regular store-bought loaf bread anymore.  He calls the pandesals “biscuits” like in biscuits and gravy Southerners like to have for breakfast with sausage and eggs.

Now I find myself baking this bread regularly and I quit buying bread at the store unless it is an absolute necessity or emergency.