Daily Bread on my Platter

So, last night, I decided I’ll treat my taste buds with that yummylicious pandesal that made me drool when an FB friend Gretch showed me a photo of her freshly baked pandesal the other day. I asked her if she was still using the old recipe that we both used in the past but she said she tweaked that recipe and came up with a revised one which she said resulted to a better taste and a softer texture. I asked if she can share that recipe with me and she willingly did. Made me look forward to making my own and last night seemed to be the perfect chance as I started my Sabbath rest after all my chores online and off were done.

Sure enough, I came up with three trays of the yummiest pandesal I’ve ever made, although they don’t look the most beautiful for a pandesal.

Fresh pandesal from my kitchen! Triz actually said, "Mang, I now declare you a certified baker like Daddy and me!" In short, she loves it!

I actually felt worried at first because my mixture seemed to be a failure. I followed the number of cups of the bread flour as suggested in the recipe but it seemed like my measuring cup was larger than what Gretch used, so I had to ALTER (that’s what I always do) the amounts of the ingredients and the ingredients themselves since there were a couple of them that I didn’t have and I added one, too.

But if you’re interested, here’s what Gretch shared with me.

Pandesal Recipe

Ingredients:

1 tablespoon shortening
1 cup warm water
2 tablespoon sugar
2-1/2 teaspoon dry yeast
1 tablespoon salt
4 and 1/2 cups bread flour
1 cup boiling water
plain bread crumbs ( for coating )
cheesecloth

Directions:

1. Combine bread flour, shortening, sugar, salt and boiling water in a large mixing bowl (if you got KitchenAid mixer, the better).

2. Mix 1 cup warm water and the dry yeast. Stir until well blended. Let stand for 5 minutes or until bubbly.

3. Add the water-yeast mixture to the mixing bowl. Knead until dough is form but still little bit sticky (5-7 minutes using KitchenAid mixer).

4. Cover with cheesecloth and let rise in warm place until double in size (I put mine inside the oven, just make sure your oven is turn-off) for at least 40 mins.

5. Punch down dough to release air and turn out on a lightly floured surface. Roll the dough into a long log (just like making embutido). Divide dough into 24 equal parts and shape into ovals.

6. Roll in bread crumbs. Place on greased cookie sheets. Cover with cheesecloth, let rise in warm place (inside the oven) for another 40 minutes to an hour.

7. Bake at 425°F for 15 to 17 minutes or until golden brown.

My version was: I followed all the directions but the ingredients, I had to use BUTTER instead of shortening because I didn’t have the latter. Because my flour were more, I put 5 tablespoons of sugar and 1 tablespoon of salt, I added 3/4 more of boiling water, and put 4 tablespoons of Bearbrand powdered milk because I got some leftover. Sure enough, the bread was so tasty and we all enjoyed it!

Gretch said hers yielded to 24 pieces but mine, with the same measurement yielded to 52 pieces so yeah, I still have a lot right here right now! Come on over if you want some! The good thing about it is, it stayed soft even if it’s been almost a day later.

Yummy treat indeed!

366 Blog Photo Challenge

17 Responses to “BPC #26/366: Fresh Hot Pandesal”