Easy HomeMade Pandesal

I’m sure most of us Filipinos grew up eating Pandesal (I did!) and living far from home, it’s one of those food that I miss eating. Sure, there are a lot of places that sells “authentic” pandesal but my memory of this sweet, inexpensive and filling bread is not quite the same as the one I remembered when I was a child. Don’t get me wrong. The pandesal sold in North America (at least the ones I tried) are good-tasting bread but my palate is looking for the classic taste, the very simple taste without the added milk and eggs.

Months of research and testing and trying until I came up with this combination that worked for me and my family. My kids love it and my hubby told me that it tasted like the ones from the “neighborhood” bakery. Since my troop is happy, that ended my quest.

One of my main goals is to make the recipe as easy to recreate at home as possible. That’s kinda the idea, for us to be able to enjoy homemade pandesal…. at home! Doesn’t that sound great? I know everyone is busy but I hope you give it a try. Not only will you be eating freshly baked pandesal but the aroma of bread baking in the oven lingers for hours. That to me is a bonus.

Okay, don’t be intimidated with bread making. It’s a long process but most of it is resting time. Make sure you read the recipe first, the whole thing…don’t skip. Then, measure all your ingredients and place them in individual bowls. And most importantly, have fun! At the end of the day, it’s just flour 🙂

Easy HomeMade Pandesal

Pam from PinoyBites.com
Pandesal is undeniably the national bread of the Philippines. It’s a sweet bread that’s soft in the inside and crunchy on the outside. The dough is rolled in dry breadcrumbs before it’s baked creating a distinct crunch and aroma that’s perfect with a cup of joe, tea, hot cocoa or whatever it is you feel like pairing it with.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Rising Time 1 hr 35 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine Filipino

Ingredients
  

  • 1 1/2 cup warm water
  • 1 Tbsp active dry yeast
  • 1 Tbsp light brown (or white) sugar for proofing yeast
  • 2 Tbsps shortening (or canola oil)
  • 1/2 – 3/4 cup light brown (or white) sugar firmly packed
  • 1 tsp salt
  • 4 cups all purpose flour divided (plus up to 1 / 2 cup extra)
  • 1 Tbsp canola oil for greasing the bowl

Instructions
 

  • In a big bowl or the bowl of an electric mixer (if using), combine warm water, 1 Tbsp brown sugar and yeast. Stir to combine and wait for the yeast to proof, about 5 minutes. You’ll see bubbles forming.
  • Add the shortening, brown sugar, salt and HALF of the flour (2 cups). Using a paddle attachment, mix for less than a minute just to combine everything. If doing manually, use a wooden spoon to mix everything up. Mixture will look like a pancake batter.
  • Switch to the dough hook at speed no.2 (if using a mixer) and add the remaining 2 cups of flour. Knead for 5-10 minutes, adding the extra flour a tbsp at a time until no longer sticky. Without using a mixer, gradually add the rest of the flour kneading until dough is smooth and no longer sticky.
  • Dust the kitchen counter with a little flour and tip the dough over. Knead a little bit and form into a smooth ball. Placed in a greased bowl and rest the dough for an hour or until double in size.
  • Punch the dough and pour onto a clean kitchen counter. Divide in half and form one into a small rectangle (abt 5×7”). Roll into a log the size of an empty paper towel roll (tucking at every turn). Repeat with the other one.
  • Roll the logs in breadcrumbs, cover with a kitchen towel and let rest again for 15 minutes.
  • Cut at an angle about 1.5”, sprinkle breadcrumbs on both cut sides and place on a cookie sheet at least an inch apart. Cover with plastic wrap or kitchen towel and let it rest again for 20 minutes.
  • Preheat oven to 300F and bake pandesal for 20-25 minutes depending on the size and your color preference. Mine took 20 minutes.
  • Best served hot with butter, cheese, peanut butter or by itself.

Notes

*** If using a standard mixer, do not go over speed no. 2 when kneading. That’s the recommended speed by Kitchenaid when mixing bread dough.
*** Cool leftovers to room temperature and store in a sealed container or Ziploc bags. Pandesal freezes well.
***To reheat: Use the “Warm” setting on your oven toaster or you can warm in the conventional oven at 350F for 5 -8 minutes.
***You can replace shortening with canola oil and brown sugar for white if that’s what you prefer. And you can add up to 1 / 4 cup more extra sugar if you like your Pandesal sweeter.
Keyword homemade pandesal
Feel free to share with your friends!

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Pat
Pat
1 year ago

Can I use instant yeast? If I want to add some filling at which step should I add it?

May Richter
May Richter
1 year ago

5 stars
Hi! I just wanted to say that this is by far the best recipe I’ve tried. I’m a baker by profession and have been looking for a recipe that reminded me of the ones I had in the Philippines when I was a child. Most of the recipes I’ve seen online are enriched dough and too sweet for my taste. I’m so glad to find your site. This recipe is the closes. I’ve only been to the Philippines once but I still remember the taste of the first pandesal I had haha. Thank you.

Zel
Zel
1 year ago

Hi! How many pandesal can make with this recipe? How many grams per piece? thank you so much 🙂

Cassandra
Cassandra
10 months ago

5 stars
Love the texture this makes, have you made this recipe with bread flour? What are your thoughts on exchanging all purpose with it?

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