Pandesal à la Archie - an Attempt to Bake Pandesal at Home

I used to bake breads and cakes when I was once working in a food ingredients company.  I had ample time to practice my skills in baking back then.  Daily, I baked a lot of breads for testing purposes.  It is good to reminisce my old days in the baking industry.  I used to bake the traditional bread of the Filipinos – the Pandesal.  At home, this was the first time I had attempted.

One weekend morning, I thought of Pandesal and coffee for breakfast. I was in Riyadh that time when I baked this for the first time.  Hoping to eat a soft and tasty Pandesal, I prepared to bake with the available ingredients in the kitchen.  Good thing, there was a very functional oven in the place I lived.

Ingredients: 2 cups all purpose flour
2 cups water
3 tsp instant yeast
1 tsp salt
3 tbsp sugar
1 tbsp softened unsalted butter
bread crumbs (to coat the dough)

1. Mix all dry ingredients in a bowl, then add the water and butter.
2. Continue to mix by hand until the dough forms. Stop for a 2 minutes because your hands are painful now. = )
3. Transfer the dough in a sturdy table and continue to knead until the dough becomes smooth.
4. Wipe away sweat using a tissue to prevent from mixing with dough. =) It will make your Pandesal salty. = 0
5. Round the dough, and rest for 30 minutes. Cover with the bowl to prevent from drying the dough. You can also rest while the dough is at rest. = ) Do not snore, if you fall asleep.
6. Then, form the dough into long dough, shaping into a log, similar to a French bread. Roll until smooth. Sprinkle with bread crumbs. Cover with plastic to prevent drying.
7. Allow the dough to increase in size a bit. Let stand for 1 hour.
8. Cut the dough using a sharp knife making sure a straight cut a quick slice. Use a dough cutter preferably to get that ‘Pandesal cut’. Hirap i-explain ah… = )
9. Roll into bread crumbs and place on the tray, each pieces apart about 1-2 fingerbreadths.
10. Allow to proof or double in size about 3 hours (at room temperature). Cover to prevent drying the crust. (this is too long, needs adjustment on mixing or ingredients) =0
11. Bake to 160 degree Celsius for 10-15 minutes minutes until golden brown crust.
12. Enjoy while hot with coffee.

1. Needs adjustment on the recipe to make the dough softer and facilitate ease of kneading.
2. Can use the oven (on warm temperature for faster proofing time).
Servings:  This recipe makes 12 medium-sized pieces.  — 12 yan, nakain ko na yung isa bago ko na-picturan, =)

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