Hot Pandesal

Pan de sal is a filipino bread rolls. It is originally called "salt bread" because the main ingredients are just salt, water and flour. It is usually eaten by filipinos during breakfast time although these days you can find sandwiches using pan de sal sold everywhere. This recipe is with milk variation to make sure the dough becomes soft and delicious. You must have breadcrumbs ready before making your pandesal. Sometimes I make my own by drying old breads inside the oven. There are times that it is available in the grocery stores which is very nice and convenient. 

Why I use milk in my pandesal? Fresh milk or powdered milk mixed in water makes the dough fluffier, creamier, rich in flavor and adds texture to the bread. Pan de sal with salt and water has a flat taste. 

Salt for your additional information is an ingredient that is mostly ignored in breadmaking. I'm guilty of that! Because we don't need a lot of this so I thought it's okay if it is omitted. What I do not know is that its role is to regulate yeast activity, adds taste and gives the bread long shelf life. It also helps in the oxidation  process, meaning it controls the rising of the dough. In my experience over risen dough makes the bread crumbly (breaking apart) and dry. I've also learned over the years that the best place to proof the dough is at room temperature. I have tried placing it inside the warm oven and inside the microwave oven too. The best choice is to leave it on the counter top and let it rise 1 to 2 hours. How do I know that my dough has reached its final rise? I poke it, when the hole stays in place, my dough is ready to be punched down then again to let it rest for like 30 minutes before I shape it.

Ingredients:
3/4 cup fresh milk (warm)           
1/2 teaspoons active dry yeast
1 teaspoon sugar
2 cups all purpose flour
2 tablespoons white sugar
2 tablespoons vegetable oil
1/4 teaspoon salt
1/2 cups bread crumbs
yields nine bread rolls

Method:

• In a mixing bowl place warm milk, yeast and 1 teaspoon sugar. Let foam for 3 to 5 minutes.
• When the yeast foams add flour, 2 tablespoons sugar, oil and salt mix and knead for 5 to 7 minutes by electric mixer and 10 to 15 minutes by hand.
• Remove the dough and oil your mixing bowl, place the dough in it and coat the dough top and bottom with oil.
•  Cover with a damp towel or plastic wrap and let sit in at room temperature until the dough has doubled in volume for 1 hour.

  

  Poke test
   Dough has reached its final rise

• Punch down to remove air, let rest and loosely covered with a damp cloth for 30 minutes.
• Punch again after resting and form as a log.
• Cut the log into 9 equal parts.
• Roll each piece in breadcrumbs.
• Arrange them in your prepared pan, cut side up.
• Let rise for 45 minutes to 1 hour.
• Bake at 350 degrees F for 15 to 20 minutes.

Enjoy your homemade hot pandesal.