Print

Pandesal – the versatile Philippine bread

Pandesal - mymotherskitchens
Print Recipe

Pandesal – MMK

Ingredients

Scale
  • 2 cups lukewarm water
  • 2 tsps active dry yeast
  • 2 tsps salt
  • 1/3 cup cooking oil
  • 1 cup sugar
  • 6 cups all-purpose flour

Instructions

  1. Put yeast in water and leave to rest for about 10 minutes or until the mixture is cloudy (we chatted while waiting)
  2. Add salt, then sugar (I was ogling his hands while he does these)
  3. Transfer mixture to mixer, add 3 cups of flour, one cup at a time, and knead using the dough hook (that mixer and dough hooks were noisy, so we quit the chat)
  4. Add oil (slowly, please)
  5. Add 2 more cups of flour – one at a time – while continuing to knead with the dough hook (we were getting used to the noise so we chatted again)
  6. Add the last cup of flour slowly until mixed (patience required)
  7. Transfer to a flat surface and knead briefly till the dough is pliable and not sticky (the feel of the dough is a good indication of how the pandesal will turn out later)
  8. Transfer to a wide bowl, cover with cling film and let rise till doubled in size – about an hour (chatting to the max, over cups and cups of tea and whatever sweets and junk food were on sight!)
  9. Knead on a flat surface briefly and make 2 baton-like shapes, then cut into equal sizes, yielding 24 pieces (oh well, he does this! I refused to be criticized, not yet!)
  10. Shape into balls and place onto baking sheet (of course, I watched him do this); cover with kitchen towel (let me do this, please) and let rise another time – till doubled. This will range from 30 minutes to overnight – your choice (30 minutes for the demo)
  11. Bake at 350°C till done, about 25 minutes (chat interrupted as we waited for the pandesal with anticipation)

Find it online: https://feastfulfork.com/pandesal-the-philippine-bread/