Updated: Jul 7
Noelle's Notes: Pandesal is a Filipino bread with Spanish origins. It's usually spelled two ways- pandesal or pan de sal which translates to salt bread. I remember as a little girl going with my mom and grandmother to the local Filipino Bakery to pick up a batch of freshly made pandesal. The smell of the bread was simply amazing. It was baked fresh then put inside a large paper bag. I would normally eat it toasted with butter and a slice of cheddar cheese. Other ways of eating it included toasted with a drizzle of condensed milk. Now that the world is in a pandemic many bakeries are shut down and that is when I decided to re-create this beloved childhood snack. I researched many different recipes on the internet and finally found a combination that worked. Hope you enjoy baking this recipe as much as I did!
5 and 1/2 cups flour (set aside 1 and 1/2 cups of flour out of this)
1 packet instant dry yeast or 2 and 1/4 teaspoons instant dry yeast
1 and 1/4 cup milk or oat milk microwaved for 35-40 seconds
1 teaspoon kosher salt
1/2 cup sugar
1 tablespoon sugar
1/3 cup canola oil
2 large eggs lightly beaten
bread crumbs for pandesal topping
In the bowl of a stand mixer add 1 and 1/4 cup warmed milk or oat milk, 1 and 1/4 teaspoons of instant yeast and one tablespoon of sugar. Let this mixture stand for about 5-10 minutes or until you see it foaming.
In another bowl add four cups flour and 1 teaspoon of kosher salt.
Once the yeast mixture is foaming add in lightly beaten eggs, 1/2 cup sugar, 1/3 cup canola oil to the stand mixer bowl. Attach the dough hook. Put the mixer on the low setting, slowly add the flour mixture one cup at a time, increase speed to medium, and mix for ten minutes.
After the ten minutes of mixing, gradually add small amounts of flour to the dough to help the kneeling process (mostly likely 1and 1/2 cups flour). Continue to mix the dough in the mixer until it gathers into the center and pulls away from the sides of the mixing bowl. This should take about 10-15 minutes. Make sure you have a large greased bowl with canola oil ready and waiting for your patdesal dough. I recommend putting a little canola oil on your hands before taking the dough out of the mixer. Take dough out of mixer and shape into a ball with your hands. Then place ball of pandesal dough into large greased bowl. Cover with a kitchen towel and let rise for about 60 minutes or until it's doubled in size. Make sure there are no cold drafts in the room where your bread is proofing.
Line two jelly roll pans or cookie sheets with foil, parchment paper or silpat.
Preheat oven to 350.
After the dough has proofed for 60 minutes, gently deflate. Cut the dough in half, leaving the other half in the oiled bowl covered. Roll the dough into a log and divided into 14 small portions. Smooth each portion of dough into a smooth ball and roll into breadcrumbs, then place on lined baking sheet or jelly roll pan. Cover rolls with plastic wrap and let proof for 30 minutes and repeat with the other half of remaining dough.
Bake pandesal one tray at a time. Bake for 10 minutes on the middle rack. Then cover pandesal with foil and bake for another 10 minutes.
Let cool before serving.
Store leftovers in a sealed container at room temperature.