Isn't it a such wonder to be able to make your own bread? I have been inspired by several people whom I think have considered bread making from home a passion and another level of therapy. I believe I can consider it the same- after so many repeats of this well-loved Filipino Pan de Sal.
During my childhood, I used to wake up with either fried rice or pan de sal on the table. I love them both of course. Fried rice has always been part of my breakfast list until now. As for pan de sal in this present time - as much as I love to have it all the time, there is no panaderia/bakery nearby. I much more like having newly baked pan de sal than having commercial ones in stock. In the neighborhood where I grew up, when you walk out of our street, there's plenty of bakeries left and right! Oh boy, who would not want to wake up smelling freshly baked bread?
Glad I found this easy recipe from Panlasang Pinoy. Kuya Vanjo is a genius. His recipes and videos are very helpful and easy to understand. Makes you feel like some sort of an expert already. Thanks Panlansang Pinoy!
This version below has a little more sugar since I like my pan de sal sweet ;) I arranged the recipes in parts and in order of the procedure.
1 tbsp white sugar
2 and 1/4 teaspoon active dry yeast
1 ¼ cup fresh milk, warm
2 cups MAYA all purpose flour
2 cups bread flour
½ cup white sugar
1 tsp salt
1 tsp baking powder
5 tbsp butter, melted
1 tbsp cooking oil
1 piece raw egg
Approximately 1/2 cup flour for dusting flat surface
1 cup bread crumbs for coating
1. Prepare about 3 baking pans with wax paper. Set aside.
2. Combine the yeast, 1 tbsp sugar, and warm milk and stir until the yeast and sugar are fully dissolved (Set aside and continue the rest of the steps. Mixture will be bubbly and frothy in about 10 minutes, just in time after you have prepared the other steps!)
3. In a large mixing bowl, combine the dry ingredients starting with the MAYA all purpose flour, bread flour, 1/2 c sugar, salt, and baking powder. Mix well with a whisk.
4. Add the melted butter, cooking oil, egg and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until dough is formed.
5. In a flat and floured surface, knead the dough until the texture becomes fine.
6. Mold the dough into a ball. Cover the mixing bowl with a damp cloth and let the dough rise for at least 1 hour to 1 hour and a half in a warm area.
- You may opt to prepare the dough in the evening for a "slow rise" in the fridge (covered with cling wrap) until the following day.
7. After the rising process, put the dough back to the flat and floured surface and divide into 4 equal parts
8. Roll each part until it forms a log
9. Slice the log diagonally or horizontally (These slices will be the individual pieces of the pan de sal)
10. Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper. Sliced part facing up! (make sure to provide enough space between each sliced dough because they will have a second rise)
11. Cover the prepared dough slices with a slightly damp cloth and set aside for another 15 to 20 minutes for the second rise.
12. while the dough is on its "second rise process", pre-heat the oven at 375F or 190C
13. After the second rise, pop them in the oven and bake for 15 minutes. You can rotate your pan de sal tray on the 10th minute to achieve an even texture and color.
14. Turn off the oven and bring out the freshly baked pan de sal. Makes about 35 to 40 pieces.
Best served with butter and jam or marmalade, bacon on the side and your favorite coffee or hot chocolate!
I made wheat pan de sal once - the dough is heavier and it needed more moisture and more time to rise and bake than using bread flour + all purpose flour.
Making pan de sal almost every week brings value added cheers and fun at home, especially to my little big boy who likes bread...
Here's to wishing more opportunities or should I say stolen moments of MYOB (making your own bread) and eating them too :)
Will be here again soon :)