Pandesal

MEGA BLOGGING MARATHON – APRIL 2018
#87 BLOGGING MARATHON

THEME: EXPLORE THE FLAVORS  – INTERNATIONAL BREAKFAST
DAY 16

“Breakfast like a King, Lunch like a Prince and Dine like a Pauper”   As we’re fast approaching towards the end, a few of my recipes are not ready and am fighting for time to make them. I had an idea what I wanted to make but some got left undone as I went away on a family holiday. Now with daily routine, water issues, inviting guests over for dinners and tomorrow have to make idli sambhar for my Lions Club dinner (nearly 20 people), I’m yet to make my breakfast dish with Q.  The only way I can see myself making that tomorrow in between steaming idlis and simmering sambhar is perhaps serve it to hubby for lunch. He somehow enjoys his porridge with fresh fruits and nuts from Monday to Saturday and Sunday has to be a cereal day. He can eat the same food every single day. Me on the other hand, I want variety. 

   Anyway, lets get talking about today’s breakfast and worry about Q tomorrow. Today is it P for Pandesal from the PHILIPPINES. Pandesal literally means bread of salt. These rolls are typically served with coffee and accompanied with butter, cheese, jam or peanut butter. These rolls are a Spanish version of the French baguette. The Philippines was once a Spanish colony.

   Though the name is pandesal, bread of salt, it actually tastes sweeter. The rolls are soft and because they are coated with bread crumbs before baking, the crust is crispy when warm. Next day the rolls tend to become soft but when toasted taste heavenly.  These rolls reminded me of the pav rolls. Soft and buttery. 

  Since I started preparing the breakfast dishes butter and jam consumption has gone up. So for these rolls the jam had to stay in the fridge. Instead we enjoyed these rolls with some cheese. Next day hubby enjoyed the rolls with soup and I dunked mine in proper milky coffee. 

PANDESAL
Makes 12

3 cups plain flour(all purpose flour)
¾ cup warm milk
2 tsp dry active yeast 
1¼ tsp salt
¼ cup sugar
3 tbsp butter, at room temperature
1 egg, lightly beaten
½ cup bread crumbs

extra flour for dusting
extra butter for greasing

1. If you’re not using instant active dry yeast then you need to let it ferment for a while. Take some warm milk, add about 1 tsp sugar from the measured sugar. Mix well. Sprinkle the yeast over it. Cover and let it sit for 10 minutes till the mixture is frothy.
2. Mix salt and sugar into the flour.
3. Add the yeast mixture, the remaining milk, egg and butter.
4. Mix the dough with a spatula or wooden spoon. Let it rest for 10-15 minutes.
5. Sprinkle little flour on the worktop.
6. Tip the dough onto the worktop and knead till you get a smooth and silky dough. The dough may be sticky but don’t be tempted to add too much flour. Instead grease your hand with some butter.
7. Shape the dough into a ball and return it to a greased bowl.
8. Cover with a damp tea towel or cling film and let it rise till its double in size. Mine took  about 1 hour.
9. Dust the worktop lightly with flour. Take the dough out of the bowl onto the worktop.
10. Deflate it gently and divide it into 2.
11. Roll each dough part into a log about 6″ long. Roll both the logs in breadcrumbs.
12. Slice the logs diagonally, about 1″ thick. 
13. Roll each piece again in breadcrumb and place it on a lined baking tray.
14. At this point you can place the pandesal close to each other to make pull apart rolls or place them about an inch apart to make individual rolls.
15. Let the rolls rise till they are double in size, about 45-50 minutes.
16. Preheat the oven to 180°C.
17. Bake the pandesal for 15 minutes or till the tops are golden brown.
18. Remove the rolls from the oven. Let them cool down a bit on a wire rack.
19. Serve warm pandesal with coffee, butter, jam, peanut butter or cheese. 

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