May 11, 2009


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As requested by a reader here is the Pan de Sal recipe adapted from KULINARYA. The original recipe has very short rising periods both before shaping (30 minutes) and after (20 minutes) probably because it is warm and humid in the Philippines where the recipe was developed and tested. Please note that not all kitchens have the same temperatures and conditions. The recipe here is just a guide and you may need to adjust the rising periods and amount of flour. It took longer for my rolls to rise because my kitchen is always cool. For the first rising I let the dough sit in the oven with the light bulb on for about 30 minutes then turned it off until the dough has risen sufficiently, about 1 and a quarter hours total rising time. The second rising took about 50 minutes.

The sweetish rolls have soft tight crumbs and slightly crispy crust when reheated in the oven. I doubled the amount of salt which I think IMO is too little for the number of cups of bread flour. If you are using all-purpose flour, you might need 8 US cups, again adjust as needed.

Pan de Sal
2 teaspoons instant yeast
2 tablespoons lukewarm water
6 tablespoons sugar
1 kilo bread flour (about 7 1/3 US cups)
1 teaspoon salt
1½ cups warm water
6 tablespoons soft butter, Crisco, or extra light olive oil
1 cup very fine breadcrumbs
  • Dissolve yeast in lukewarm water. Add 1 teaspoon of sugar to the yeast mixture. Set aside.
  • Measure 1 cup of the flour, set aside to be used later for dusting.
  • In a large bowl (or standing mixer bowl), combine the remaining flour, salt, sugar, butter, and water. Add the yeast mixture and mix well. Knead the mixture into a smooth, elastic dough. Dust with the reserved flour as needed.
  • Transfer into a lightly greased bowl, cover with a plastic film, and let rise until doubled.
  • Remove dough from bowl and knead to remove bubbles. Shape into a 2-inch thick baton and roll on breadcrumbs.
  • Using a dough cutter, cut the log into 1-inch thick slices, about 30 grams each. Place the dough, cut side up, 2 inches apart on baking pans lined with parchment. Sprinkle tops with breadcrumbs. Cover with plastic film and let rise for 40 minutes to 1 hour.
  • Bake in a preheated 350 degree F oven for 15 to 20 minutes or until light brown.

pan de sal filled with coconut jam, yummy

Here is my previous Pan de Sal post with recipes for both soft and crusty variations.


Sidney said...

A pinoy favorite !
I just eat them like additions... I don't need the extra jam (too sweet).

Ning said...

I am just learning to bake our own bread and this recipe just comes in handy! Thanks a lot! :)

What's Cookin Chicago said...

Mmm - nothing beats fresh hot pandesal!

Oggi said...

Sidney, I love sweet stuff.:)

Ning, you're welcome. And you can sub maybe a cup with whole wheat.

Joelen, yes and with kesong puti, pandesal is second to none.:)

Mirage said...

I MUST try this! I really love pan de sal and I miss them too.... :( thanks for sharing this, naku sana makagawa ako! Happy weekend Oggi! Looking forward to more of your bread adventures-- ano ng url nung bread blog mo?

Oggi said...

G, happy weekend too. I hope you blog about the pandesal.

joanne liezel said...

Thanks for this. I tried it and was sarap, sarap! Please take a look at my blog where I wrote a story about pan de sal. I really liked that you didn't suggest using a bread maker!

Oggi said...

Red Kitchen, I don't have a bread machine.:)

Belle Fille said...

Which do u prefer between crusty and soft? I wanted to make pandesal but theres just too many recipes and dont know which ones will turn out good. Id like one that has a soft crust. By the way i found this blog and he said he got the recipe from kulinarya. But i compared the recipe and yours and his are not the same. Please give me your thoughts. Thanks.

Oggi said...

Belle Fille, I like both soft and crusty depending on my mood and the filling. Try the soft first or this richer version with egg yolks and butter, Baliwag Pandesal

I haven't read Jun's pandesal recipe. The one I published here is almost true to the original. To the ingredients I added butter or olive oil as alternative to Crisco, and specified very fine breadcrumbs instead of just breadcrumbs. The procedure also is very true to the book's.

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