Pan De Sal2016-07-18
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This is a recipe for Pan De Sal, a popular bread roll in the Philippines. It is commonly eaten with coffee at breakfast. A very easy recipe, It is typically made with bread flour, however i used just normal all-purpose flour which seems to work fine. I will have to experiment for future bread to see if it makes a big difference. It also seem to be better if you use nice fine breadcrumbs. Make sure to keep in mind that you have to proof this bread multiple times, I missed the last one but it turned out ok, i think it’s just a bit smaller that it should be.
- 1 package active or instant yeast, about 2-1/4 teaspoon
- 1/4 cup warm water
- 1 teaspoon sugar
- 5-1/2 cups bread flour, more for dusting
- 1/2 cup sugar
- 1-1/2 cups warm water
- 1 teaspoon salt
- 1/2 cup shortening
- 1 cup breadcrumbs
Dissolve yeast in warm water with a temperature anywhere between 100 and 110 degrees F. To proof yeast, add sugar and let stand for 10 minutes. If the mixture doubles in volume then yeast is active.
Combine flour, sugar, warm water, salt, and shortening in a large bowl and mix until well combined. Add yeast. If the mixture is too wet, add more flour and mix until well combined.
On a clean surface dusted with flour, knead the mixture into a smooth elastic dough, for about 10 minutes. To test the dough if it’s ready, pinch a piece and stretch it into a square. The dough is ready if it’s elastic enough to be stretched into a translucent sheet of dough. If it tears continue kneading. The dough can be kneaded by hand or in a mixer fitted with a dough hook.
Grease a large bowl with canola oil. Place the dough in the bowl, cover the bowl with plastic wrap and let the dough rise to about twice its size. 1-1.5 hours
Punch the dough, knead again to redistribute the yeast, and divide the dough into two pieces. Roll each piece of dough into a rectangular sheet and then roll the sheet into a log, about 20 inches long and 2 inches in diameter. Let the dough rest for an hour.
Using a dough cutter or a flat knife, cut the log into 1-inch thick pieces. Roll each piece in breadcrumbs, place on a baking tray with the cut side up. Make sure there is enough space, about two inches, between pieces. Sprinkle dough with more breadcrumbs and let the dough rest for one more hour before baking.
Preheat the oven to 350 degrees F.
Bake the bread for 20 minutes or until the pan de sal becomes lightly toasted. Pan de sal is best enjoyed straight from the oven.