Crusty Pan De Sal Recipe For Bread

PAN DE SAL

Steps:

• Prepare 1 cup milk 1/4 cup water -microwave for 45secs enough to be lukewarm .
• add 2 tsp yeast, add 2Tbsp sugar, allow yeast to ferment& bubble.
• *add Wet ingredient first to breadmaker .
• add 5Tbsp butter or coconut oil.
• add 1Tbsp vegetable or olive oil.
• add 1 egg - wisk and mix altogether the wet ingredients.
• prepare&mix Dry ingredients below then add to Wet mix.
• 4cups AllPurpose flour or Bread Flour.
• 1cup sugar.
• 1/2 tsp salt.
• -use breadmaker #Dough setting for 1hr30m includes 1st rise/proofing, may open during resting phase to scrape ingredients sticking to the sides.
• -after 1st rise is done, line clean counter w dry flour, remove dough from breadmaker, punch air out.
• -lay flat and cut into two lengthwise.
• -roll diagonally to make two log rolls .
• -cut into 1inch or 1.5 oz portions and fold and seal under like a siopao/bun.
• -brush with melted butter.
• -roll in bread crumbs, line in tray w parchment paper.
• - do 2nd rise/proofing in oven preheated at 200F and turned off, place a pan of hot boiled water, let rise for 20mins.
• -preheat oven to 350F, bake for 12mins, turn tray, bake for 3mins more.
• -let cool in cooling rack.
• - serve 30-34small pcs.
• - if stuffed for meatroll, extend 2mins and 2mins each side.

CRUSTY PAN DE SAL

Steps:

• Combine shortening, sugar, salt and boiling water in a large mixing bowl.
• Cool to lukewarm.
• Add warm water and sprinkle in dry yeast.
• Stir until dissolved.
• Let stand for 5 minutes.
• Add flour gradually and turn out on a lighlty floured board.
• Knead until smooth and elastic.
• Place in a greased bowl and brush with shortening.
• Cover and let rise in warm place until double in size- about 1- 1 1/2 hour.
• Punch down and turn out on a lighlty floured board.
• Divide dough into 24 equal parts and shape into ovals.
• Roll lightly in bread crumbs.
• Place on greased cookie sheet.
• (spread 6 inches apart).
• Cover, let rise in warm place, free from draft, until light- about 1 hour.
• Bake at 425 degrees, for 15-20 minutes or until golden brown.

PAN DE SAL I

Steps:

• Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve. Let stand until creamy, about 10 minutes.
• In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth. Add the salt, 1 cup of flour and the yeast mixture; stir well. Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
• Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes. Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil. Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
• Turn the dough onto a lightly floured surface and divide into 4 equal pieces. Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter. Using a sharp knife, cut each 'log' into 1/2 inch pieces. Place the pieces, flat side down, onto two lightly greased baking sheets. Gently press each roll down to flatten.
• Preheat oven to 375 degrees F (190 degrees C).
• Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.

PAN DE SAL - FILIPINO BREAD ROLLS

Steps:

• Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
• When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.