Pandesal is the most popular style of bread in the Philippines. The name comes from the Spanish word meaning “salt bread" and it originated during the 16th century era of Spanish colonization in the Philippines. Pandesal is known for its pillowy texture and signature breadcrumbs on top. The bread is subtly sweet and the crust has light golden brown color with a slight crunch. The key to the airy structure of this bread is to not overwork the dough and to knead it on a lightly floured surface without adding too much additional flour.
Pandesal is best when served hot and freshly baked from the oven. Many enjoy eating pandesal dipped into hot coffee in the morning for breakfast. It can also be enjoyed with butter, cheese, jam, or as a sandwich, and enjoyed as a snack any time of the day.
Learn what foods you need to stock your pantry with to cook Filipino recipes.
In a large bowl, combine the bread flour, 1 cup of sugar, and kosher salt.
Warm the milk to 115 degrees F.
In another medium bowl, combine the remaining 1 tablespoon of sugar, 1 cup of the warmed milk, and the yeast. Let sit until foamy, about 10 minutes.
Add the remaining 1 1/2 cups of milk, the melted butter, and the egg. Whisk to combine.
Stir the wet ingredients into the dry ingredients.
On a lightly floured surface, knead the dough until smooth, about 3 minutes.
Transfer to a lightly greased bowl and drape with plastic wrap.
Set in a warm place until doubled in size, about 1 hour.
Once the dough has risen, divide into four equal pieces. Pat each piece into a 4-inch by 9-inch rectangle, about 1/2-inch thick.
Roll the dough tightly from the long end. Cut the dough into five equal-sized rolls. Repeat with the remaining pieces of dough.
Place the bread crumbs on a plate and dip the cut sides of the rolls in the bread crumbs. Place the rolls, bread crumb side up, on parchment lined baking sheets, about 2-inches apart. Repeat the process of rolling, slicing, and dipping with the three remaining pieces of dough.
Cover loosely with plastic wrap and set in a warm place until doubled in size, about 1 hour.
Heat the oven to 350 degrees F. Bake the rolls until golden brown, 15 to 20 minutes.
Pandesal is best enjoyed hot and fresh from the oven. Leftover rolls can be stored in an airtight container for up to 3 days.
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Breads
Breakfast Breads
Southeast Asian Food
Nutrition Facts (per serving)
274
Calories
5g
Fat
48g
Carbs
10g
Protein
Show Full Nutrition Label
×
Nutrition Facts
Servings: 20
Amount per serving
Calories
274
% Daily Value*
Total Fat 5g
6%
Saturated Fat 2g
12%
Cholesterol 18mg
6%
Sodium 155mg
7%
Total Carbohydrate 48g
18%
Dietary Fiber 3g
11%
Total Sugars 13g
Protein 10g
Vitamin C 0mg
0%
Calcium 55mg
4%
Iron 1mg
5%
Potassium 157mg
3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Recipe Tags:
filipino
roll
breakfast
asian
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Pandesal is the most popular bread in the Philippines for a good reason! With a golden, crumb-coated exterior, slightly sweet taste, and soft, fluffy texture, this Filipino-style bread roll is delicious on its own or with your choice of filling.
Due to the fact that the Philippines does not grow wheat and imports most of its supplies — something that remains true today — bakers had to turn to a more affordable version of flour, resulting in the soft, doughy bread that is recognized as pandesal today.
This bread is a staple food for Filipinos, like rice is in other cultures. Pan de sal is a traditional breakfast–just that and coffee. In the Philippines, people just walk down the block to their local baker and pick up fresh pan de sal daily.
Simply slice the pandesal in half, toast them lightly, and serve with different toppings such as avocado with pesto or bananas with peanut butter. For more meaty flavors, put on some equally delicious spreads like Lady's Choice Tuna, Bacon, or Ham Spread.
The pan de sal in the story symbolizes the boy's yearning for something he cannot have - the girl he has a crush on. The words "and the bread was not yet ready" imply that the boy's hopes and dreams are not yet within reach, just like the bread that is not yet fully baked.
HEALTH BENEFITS OF PAN DE SAL: Pan de sal has 4 grams of protein, 25 grams of carbohydrates, 1 gram fiber, and 3 grams of fat. Pandesal also has iron, which is necessary for developing hemoglobin, for carrying oxygen in the blood. This is helpful for people with anemia and pregnant women.
In the Philippines, the classic and traditional Pinoy breakfast meals are “kape at pandesal” (black coffee and bread) and fried rice, sunny side up or scrambled egg and tuyo (dried salted fish) with grilled tomatoes on the side.
Since wheat flour was not as accessible to the Philippines, they used a more affordable type of flour that resulted in bread that was more airy and soft.
Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón, Spanish for "stick") which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked.
It represents the resilience, resourcefulness, and unity of the Filipino people throughout history. The simple act of dipping pandesal into coffee encapsulates the warmth and flavours of Filipino mornings, and it is a practice that continues to be passed down through generations.
Make-Ahead and Storage. Baked pandesal can be stored in an airtight container for up to 4 days at room temperature. To reheat pandesal, preheat oven to 350°F (177°C). Transfer pandesal to a baking sheet and reheat until hot, about 5 minutes.
Some breads are more nutritious than others. To choose a beneficial bread, you can look for varieties made from 100% whole-grain and/or sprouted-grain flours. Make sure your bread is low in added sweeteners. A few good options include sourdough, rye, flax, and oat breads.
A freshly baked pandesal is great on its own, but Filipinos most commonly eat it dipped in coffee or hot chocolate, filled with breakfast staples like Spam and eggs, or topped with rich spreads like peanut butter, coconut jam, or kesong puti (fresh farmer's cheese).
Pandesal is the most popular style of bread in the Philippines. The name comes from the Spanish word meaning “salt bread" and it originated during the 16th century era of Spanish colonization in the Philippines. Pandesal is known for its pillowy texture and signature breadcrumbs on top.
The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30 mins before you're going to shape them into rolls. Storage and Shelf-life: Store left-over pandesal in the fridge for up to 3 days.
Filipino pandesal, which means salt bread in Spanish, is reminiscent of the American-style dinner roll but it leans more sweet than savory, with a pillowy interior and a golden, sandy exterior dusted with breadcrumbs.
Pandesal, also known as Pan de sal (Spanish: pan de sal, lit. "salt bread") is a staple bread roll in the Philippines commonly eaten for breakfast. It is made of flour, yeast, sugar, oil, and salt.
Pandesal has soft, buttery, and slightly sweet flavors. Its fluffy center is combined with a crisp golden brown outer layer of bread crumbs making every bite delightful. This popular Filipino yeast-raised bread roll or pandesal recipe is worth making at home.
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