Pambansang Tinapay
Photo Source: https://en.wikipedia.org/wiki/File:RNJ_PANDESAL.jpg
"A good breakfast is a start of a good day". Breakfast is a staple food in our everyday life, as a Filipino we enjoy our breakfast with bread and coffee. Especially a fresh out of the oven pandesal. We Filipino eat pandesal regularly, it suits the taste of every age group and even different social classes, its taste is relatively sweet despite of what its origin name suggests, which is "pan de sal" the Spanish term of "salt bread". Back in the day pandesal were sold by people who ride bikes and carts, shouting the word "pandesal" as a signal for their customers, nowadays there are bakeries who sold pandesal throughout the whole day making it available for us to buy at anytime. While we are most likely accustomed to buying pandesal every morning we might as well try and learn to make our own pandesal, this is a good way to busy ourselves and to learn new things!
The main ingredients used for making pandesal are: flour, yeast, oil or lard, water, sugar, and salt.
This recipe yields 20 servings.
Before starting, prepare your ingredients and utensils, it's important to ready them in advance so the process of making pandesal will be a lot easier, and of course make sure that everything is clean before you start.
Step 1:
- Put warm water in a small mixing bowl.
- Add the yeast and 1 teaspoon of sugar in the bowl.
- Stir the mixture to dissolve (about 10 minutes), wait until it's creamy enough.
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Step 2:
- For this step use a large mixing bowl.
- Put the remaining 15 teaspoons of sugar and oil, mix it until it's all blended and smooth.
- Add a little bit of salt, 1 cup of the flour and 1 cup of the yeast mixture, stir the ingredients well.
- Add 5 cups flour, 1/2 cup at a time, do this until the dough pulls away from the sides of your bowl.
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Step 3:
- Ready a floured surface, this will be the kneading place for your dough.
- Place your dough unto the floured surface and knead them until its smooth and easy to stretch.
- Apply a small amount of oil in a large mixing bowl, place the dough in it and turn to coat the dough with oil.
- Cover your dough with a plastic wrap or a damp towel (if you have katsa then you can use it).
- Let it sit in a warm place until the dough has doubled in volume, wait for about 1 hour.
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Step 4:
- Uncover the dough and place it unto a floured surface again, divide the dough into 4 equal pieces.
- Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter.
- Using a stainless dough cutter for a clean cut but you can also use a sharp knife as an alternative, cut each 'log' into 1/2 inch pieces.
- Place the pieces, flat side down, onto two lightly greased baking sheets.
- Gently press each roll down to flatten.
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Step 5:
- Preheat oven to 375 degrees F (190 degrees C).
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Step 6:
- Cover the rolls with a damp cloth and let rise until doubled in volume, wait for about 30 minutes.
- After it doubled in volume add bread crumbs to make it more authentic, you can also add different fillings like cheese and hotdogs if you want.
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Step 7:
- Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.
By the time the baking is done, prepare yourself and savor the smell of the freshly baked pandesal. Now that it's finally out, enjoy your bread and share it with your family and friends!
procedure reference: https://www.allrecipes.com/recipe/16151/pan-de-sal-i/
Note: I followed some basic procedures and also include some of my additional procedures.











