crusty pandesal filled with cheese pimiento
if you're weird like me, soft pan de sal with pancit guisado (rice noodles)
I wrote about my love for sweet breads, rolls and buns before, this time I made 2 kinds of buns called Pan de Sal (salted bread), the crusty, salty ones and the soft, sweetish kind. The latter are more popular in the Philippines. Who doesn't love pillowy soft, sweet bread? The pan de sal is very similar to the Spanish country bread and French baguette but the Filipinos love sweet things and added more sugar, some butter and egg to the original recipe. Honestly, I love both kinds either with butter or filled with sausages and other meat spreads.
Crusty Pan de Sal
1 tablespoon oil
1 tablespoon salt
1 tablespoon sugar
2 cups warm water
2 teaspoons dry yeast
5 cups bread flour
very fine bread crumbs
- In a stand mixer bowl, combine ½ cup water, sugar and yeast, mix well. Let stand for 5 minutes. Add the remaining water and 2 cups flour. Attach paddle and mix for 1 minute, add salt and oil and the rest of the flour, mix for 2 minutes. Replace paddle with dough hook and knead for 5 minutes until smooth and elastic. Transfer into a lightly greased container, cover with plastic wrap and let rise in a warm place for 1½ hours. Punch dough down, divide into 24 pieces and shape into ovals. Roll in bread crumbs, place slightly apart on a cookie sheet. Cover with plastic wrap and let rise for 1 hour. Bake in a pre-heated 425°F oven for 15 to 20 minutes or until golden brown.
1¼ cups water
¼ cup warm water
2 teaspoons dry yeast
5 tablespoons unsalted butter
¼ cup powdered milk
1 egg, at room temperature
2 teaspoons salt
½ cup sugar
4 cups bread flour
very fine bread crumbs
- In a stand mixer, combine 1 tablespoon sugar, warm water and yeast, mix well. Let stand for 5 minutes. In a small bowl heat water and butter for 30 seconds. Add to the bowl with 2 cups of flour, the rest of the sugar, powdered milk and egg. With paddle attached, mix for 1 minute. Add salt and the rest of the flour, mix for 1 minute. Replace paddle with dough hook and knead for 5 minutes. Dough will be a little sticky. Place dough in a lightly greased container, cover with plastic wrap and let rise for 1 hour. Punch dough down, divide into 24 ovals, roll in breadcrumbs. Place in an ungreased 13 x 9 inch pan, rolls touching. Cover and let rise for 40 minutes to 1 hour and bake in a pre-heated 400°F oven for 15 minutes.
arrange soft buns touching for height support