Pregnancy and Cravings - Home baked PAN DE SAL

Pandesal is just one of the many, and one of the hardships of being away from home? --yep, you need to bake it on your own. I followed casaveneracion's recipe and it was a success!

Tip: Fine bread crumbs is not available in local supermarkets so I just used ordinary Japanese bread crumbs and grind it using my blender.

Recipe: Homemade pan de sal recipe

Ingredients

• 1 c. of lukewarm water
• 1 tsp. of instant dry yeast
• 1 tsp. of salt
• 1/4 c. of sugar
• 1/4 c. of vegetable oil
• 1-1/2 c. of all-purpose flour
• 1-1/2 c. of bread flour
• additional flour for dusting
• additional vegetable oil for greasing the bowl
• 1/4 c. of fine bread crumbs

Instructions

1. Pour the water into a large mixing bowl. Sprinkle the yeast over it. Leave for 10 minutes.
2. Add the salt, sugar and vegetable oil to the yeast mixture. Stir. Add 3/4 c. of all purpose flour and 3/4 c. of bread flour. Mix. The dough will be wet and sticky at this point. Add the rest of the flour. Mix. The texture of the dough will be uneven at this point but it will start to come together. Dump the dough onto a lightly floured surface. Gather into a ball and start kneading. If the dough is too sticky, sprinkle with some flour but do so sparingly as adding too much flour will result in a hard and very dense bread. 
   

After five minutes of kneading, the dough will be smoother. Keep kneading until the dough feels elastic.

Feeling the elasticity may take some practice but here’s a tip. Pinch a small part of the dough — it feels like pinching your earlobe, it’s time to stop kneading. Usually, 10 minutes of kneading is enough to achieve this texture. Brush the inside of a bowl lightly with oil. Put the dough in the bowl, turning it around to coat the entire surface with oil. Cover the bowl. If your bowl does not come with its own cover, use cling wrap. Place the bowl in a dark place — away from draft and direct light — to make the dough rise. I like to do this inside the oven with the heat off, naturally. After an hour and a half to two hours, the dough should have risen. From my experience, the dough doubles after an hour. I like to leave it for another half hour to one hour to allow it to triple in size. The bread turns out softer that way. 

1. Punch down the dough and transfer to a lightly floured surface.
2. Cut and shape into whatever kind of bread you wish to make. The given recipe will yield 24 pieces of pan de sal or two medium-sized loaves.

Preparation time: 4 hour(s)

Cooking time: 30 to 45minute(s), depending on the size and shape of the bread

http://casaveneracion.com/pandesal-home-baked-of-course/