I. LOVE. PANDESAL. Many of you may ask what is pandesal? Pandesal is a Filipino Bread that is fluffy and sweet. It can be eaten at anytime of the time day with any kind of spread.
I grew eating this every morning for breakfast before school. My mom would wake up early and stop by the local bread shop and pick up some pandesal and my siblings and I would eat it with nutella. When I got older, I got so obsessed with eating pandesal that I wanted to learn how to make it so I can eat it anytime of the day. I have many different versions of pandesal, but this one is the easiest one I have!
- 2 cups warm water (110 degrees F)
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 cup sugar
- ⅓ cup vegetable oil
- 2 teaspoons salt
- 6 cups all-purpose flour
- Add the active dry yeast and the 1 teaspoon of sugar to the 2 cups of warm water mix and set aside till frothy (about 5 minutes)
- In a separate bowl, add sugar, oil, salt, and 1 cup of flour then mix. Then add the active dry yeast mix to the mix.
- Gradually add the flour ½ a cup at a time
- Once all the flour is mixed in set aside in a oiled bowl in a warm place until dough is doubled (about 1 hour)
- Shape dough to desired sizes and let it sit for 30 minutes
- Place in oven at 375 degrees F for 20 minutes
One of the most important things when baking bread is the kneading process which develops the gluten. The flour that makes up the dough is stirred and moistened, the gluten begins to form. Gluten can be considered as the binding agent within the dough, allowing the loaf to take on a clingy texture that will allow the substance to not fall apart during baking