Pandesal is one of my favorite breakfast carbs, next to garlic fried rice or sinangag. Perhaps, the most popular type of bread in the Philippines, pandesal or pan de sal is a simple yeast-raised bread that, despite its name (which is Spanish for salt bread), actually tastes sweeter than salty reflecting Pinoys‘ love for sweets.
If it’s your first time to bake bread, I tell you, this pandesal recipe is fairly easy to make. In fact, pandesal was the first type of bread that I made and it came out perfectly!
Although it’s important that you religiously follow any kind of recipe in baking, this pandesal recipe is very forgiving if you made minor mistakes in the process. For example, if you added too much liquid, you can always add more flour. You can also add filling, such as cheese, corned beef, or pork giniling for a tastier treat.
I think the essential part of the baking process is at the beginning—activating the yeast. I had countless of frustrating times in the past when the yeast didn’t bloom probably because the water was too hot (which kills them), or I immediately added salt (which also kills them), or the yeast was already dead, to begin with. Yeasts are living organisms so they die if not taken care of properly. If the yeast doesn’t bloom, the dough will not rise. Yes, I’m also learning from my mistakes!
Another great thing about this pandesal recipe is you can make it by hand (as you can see on my video, I didn’t use a mixer). It’s also a great way to practice your kneading skills, which is so much fun albeit tiring haha!
Whether you’re a novice or a seasoned baker, you must try this pandesal recipe. Serve it hot, straight from the oven with some butter or cheese, or with your favorite spread or palaman such as egg, hot dog, peanut butter, or jam, or simply dip it into your morning coffee. 🙂
This pandesal is quite dense which makes it filling. Nothing beats homemade bread. Enjoy it freshly baked anytime! Watch and get the recipe below:
You will need:
- 2 cups warm milk or water (110°F)
- 3 tsp active dry yeast
- 1 tsp sugar
- 6 cups all-purpose flour
- 1 cup sugar
- 3 tsp salt
- 1/2 cup vegetable oil
- 1 cup breadcrumbs
- In a bowl, dissolve yeast in warm milk or water. Add 1 teaspoon of sugar and mix. Set aside and allow the yeast to bloom for about 10 minutes.
- In a large mixing bowl, transfer the yeast mixture. Add the oil and 1 cup of sugar. Add flour, 1 cup at a time. Add salt. Add more flour until it forms a dough.
- Flour your kneading surface. Knead the dough for about 10 minutes. Add more flour until the dough is smooth and no longer sticky to the feel. Alternatively, you can use a stand mixer or hand mixer with a dough hook attachment. Mix the ingredients at low going to medium speed as it forms a dough. Knead dough for about 10 to 15 minutes and until it’s smooth and no longer sticky.
- Oil a mixing bowl. Place the dough back into the bowl. Make sure that the dough is covered in oil to prevent it from drying out. Cover the bowl with a plastic wrap or damp towel and place it in a warm place. Let it rise for at least 1 hour.
- Flour your surface. Gently punch the dough to deflate it, then place the dough onto the floured surface.
- Cut the dough into pandesal or bun sizes. Roll them in breadcrumbs and place them onto your baking pan. You can use any kind of oven-safe pan or tray. Use metal pans if you want the bottom of the bread toasted.
- Cover the pan with a plastic wrap or damp towel and allow the dough buns to rise again for 30 minutes. This process is called proofing, which is the final rise of the cut bread dough prior to baking.
- In a 350°F (177°C) preheated oven, remove the cover and bake the pandesal for 20 to 25 minutes.
- Serve while hot with your favorite spread or palaman. Makes about 16 large pandesal buns.