HOT UBE PANDESAL (FILIPINO PURPLE YAM BREAD ROLLS)
What I'm sharing here is my version of the hot pandesal we ate for breakfast as kids and even for merienda (snack time), with hot chocolate or warm milk. I love food with ube flavor thus incorporating it with my favorite breakfast bread. I know there are many pan de sal recipes online but hope you give this a try and let me know what you think. Thank you! Serve hot with or without spread/butter of your choice. For leftovers, warm in a toaster oven before serving for better taste.
Provided by Ruby Hernandez
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h28m
Yield 24
Number Of Ingredients 8
Steps:
- Pour milk into a microwave-safe bowl. Heat in the microwave until warm, about 1 minute.
- Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds.
- Place eggs in a bowl; cover with warm water for 1 minute. Drain and crack into the bowl; beat lightly with a fork.
- Place warm milk, melted butter, eggs, salt, bread flour, purple yam powder, and bread machine yeast into a bread machine in the order listed. Run "Dough" cycle.
- Preheat oven to 375 degrees F (190 degrees C).
- Transfer dough to a greased bowl. Deflate dough with your fist. Cut into 24 oval pieces. Roll each piece into a ball.
- Pour bread crumbs into a shallow plate; roll balls of dough in bread crumbs until coated. Arrange close together, slightly touching, in an ungreased baking pan.
- Bake in the preheated oven until tops are golden brown, about 15 minutes.
Nutrition Facts : Calories 76.9 calories, Carbohydrate 6.5 g, Cholesterol 26.9 mg, Fat 4.8 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 135.7 mg, Sugar 0.9 g
PURPLE YAM TWO-TONE BREAD
My sis Theresa turned me on to this recipe http://angiesrecipes.blogspot.com/2009/01/ubi-purple-yam-two-tone-bread.html Ubi, served as a potato dish as well as an ingredient, is the Filipino word for purple yam. Its flesh is a marbled violet color and is well-known for its aroma. Tangzhong starter / Water roux starter is a mixture of flour and water. NOT a sourdough starter. It keeps bread moist, soft and fluffier for a longer time period. The KEY to this starter is the temperature of the water used. The water and flour is mixed together than cooked at a 65 C/149 F temperature, the gluten within the flour absorbs all the water and become leavened. When this mixture is cooled and added to the remainder of the dough, the moisture is retained in the dough and heighten. Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after after completely cooling down. To use the starter, measure out the amount called for in a recipe and let it warm to room temperature. Unlike sourdough starter, this special Tangzhong starter doesn't improve its flavour with age. So it's preferably to use up in 3 days. If it turns gray it went bad, discard it. Best to measure on a scale using the metric weights. If dough is wet do adjust with a touch of flour or dry with water. Take note the salt and yeast are 1/2 teaspoon each but grams are different.
Provided by Rita1652
Categories Yeast Breads
Time 2h40m
Yield 1 loaf
Number Of Ingredients 19
Steps:
- Starter:.
- In a bowl, whisk together the water and the flour until the mixture is well blended and lump free. Stir the mixture while it cooks over the medium heat to reach 65C/149°F It takes about 3-5 minutes. It will have a glue like texture.
- The key to this starter is the temperature of the water and flour is mixed together than cooked. At a 65 C/149 F temperature, the gluten within the flour absorbs all the water and become leavened. When this mixture is cooled and added to the remainder of the dough, the moisture is retained in the dough and heighten.
- Prepare the ubi dough by placing all the ingredients except butter in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Switch the speed to medium and continue mixing until a dough forms. Add butter gradually and mix for approximately 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl. Prepare the light dough at the same way.
- Place the two doughs in two lightly greased plastic bags separately and let rise for about 45 minutes at the warm area. Once they are doubled in bulk, punch down and allow the doughs, covered, to rest on a lightly floured work surface for 10 minutes.
- Roll out each dough to a rectangle, about 22x10cm. Place purple taro dough atop the light and roll up tightly, beginning at short side. Place in a greased 26cm loaf pan. Cover and let rise till double in bulk, 45 to 60 minutes. Bake at 170C/340F for 30-35 minutes or until done. Remove from pan and let cool on a wire rack.
Nutrition Facts : Calories 1703.3, Fat 33.1, SaturatedFat 18.5, Cholesterol 164.6, Sodium 1071.6, Carbohydrate 303.9, Fiber 10.4, Sugar 37, Protein 43.1
TWO-TONE YEAST BREAD
Found this in "Taste of Home" magazine and sounds yummy and looks pretty in the picture. I think even my picky DGSs might like this toasted; so wanted to save it here for safe keeping. Timing does not include rising time.
Provided by Bonnie G 2
Categories Yeast Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 16
Steps:
- In large mixing bowl, combine 2 cups flour, sugar, yeast and salt. Add warm milk and shortening, beat until smooth.
- Stir in enough remaining flour to form a soft dought (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
- For molasses dough, in a large mixing bowl combine all-purpose flour, sugar, yeast and salt.
- Add the warm milk, molasses and shortening; beat until smooth.
- Stir in enough whole wheat flour to form a soft dough (dough will be sticky).
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down doughs, divide each dough in half. On a lightly floured surface, roll one portion of each dough into a 12 inch x 8 inch rectangle.
- Place the rectangle of molasses dough on the rectangle of plan dough.
- Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. Place seam side down in an 8 inch x 4 inch x 2 inch loaf pan coated with cooking spray. repeat with remaining dough.
- Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 375°F for 35-40 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 2378, Fat 52.5, SaturatedFat 17.5, Cholesterol 51.2, Sodium 3691.8, Carbohydrate 415.1, Fiber 25.2, Sugar 43.2, Protein 66.6
TWO-TONE YEAST BREAD
I've been making this swirled bread for many, many years. Not only is it delicious, it looks so pretty when you serve it. -Sue Schiller, Tomahawk, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, salt and 2 cups flour. Beat on medium speed for 3 minutes Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., For molasses dough, in a large bowl, dissolve yeast in warm milk. Add the molasses, shortening, sugar, salt and all-purpose flour. Beat until smooth. Stir in enough whole wheat flour to form a soft (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch doughs down; divide each dough in half. On a lightly floured surface, roll one portion of each dough into a 12x8-in. rectangle. Place the rectangle of molasses dough on the rectangle of plain dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. , Place seam side down in an 8x4-in. loaf pan coated with cooking spray. Repeat with remaining dough. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 148 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 234mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
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