Whole Wheat Pesto Pandesal Recipes
PANDESAL
Pandesal is a Filipino bread, the most popular bread in the Philippines. It's often consumed for breakfast with coffee or hot chocolate. People prefer warm pandesal because it is often soft and more enjoyable to eat.
Provided by ninima
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h15m
Yield 16
Number Of Ingredients 7
Steps:
- Combine milk, 2 teaspoons sugar, and yeast in a large bowl; stir until sugar and yeast are fully dissolved, about 5 minutes.
- Mix remaining sugar, flour, and salt together in a large bowl. Pour in milk mixture and vegetable oil. Mix until dough comes together.
- Turn dough out onto a flat work surface. Knead until smooth. Shape into a ball and return to the bowl. Cover with a damp cloth and let rise until doubled, at least 1 hour.
- Divide dough into 4 equal portions using a bench knife. Roll each portion into a log; slice diagonally into 1-inch pieces.
- Pour bread crumbs onto a large plate. Roll each piece of dough in bread crumbs and place on a baking sheet lined with parchment paper. Let rise until puffy, 30 to 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 15.5 g, Cholesterol 1.8 mg, Fat 4.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 349.7 mg, Sugar 10.9 g
WHOLE WHEAT PESTO PANDESAL
Make and share this Whole Wheat Pesto Pandesal recipe from Food.com.
Provided by gailinsik
Categories Yeast Breads
Time 3h22m
Yield 63 serving(s)
Number Of Ingredients 10
Steps:
- Straight Dough Method:
- Combine flour, Hollandia Instant Yeast and Dobrim Nobro. Dissolve sugar and salt in water and combine with flour mixture.
- Mix for 2 minutes at low speed.
- Add Shortening and Margarine, then mix for 4 minutes at high speed.
- Add vegetable oil and Pesto Base, continue mixing for 1 minute at high speed or until fully developed.
- Ferment for 3 hours.
- Carefully form dough into a long baton shape and roll over bread crumbs.
- Rest for 15 minutes.
- Cut into 30 g pieces, place in baking tins.
- Proof.
- Bake at 180°C until golden brown.
Nutrition Facts : Calories 69.6, Fat 1.3, SaturatedFat 0.2, Sodium 97.9, Carbohydrate 13.2, Fiber 2, Sugar 1.6, Protein 2.3
PANDESAL
Make and share this Pandesal recipe from Food.com.
Provided by fawn512
Categories Yeast Breads
Time 1h45m
Yield 33 rolls
Number Of Ingredients 8
Steps:
- Preheat oven 350ºF.
- Knead all ingredients 10 minutes, adding more flour as needed to achieve a tacky dough (I add around 1/4 cup more).
- Place in floured table, shape into a smooth ball. Bulk ferment for 1 hour (45 minutes for me).
- Divide into 3, make into a fat log, rest 30 minutes (I rested 15 minutes).
- Roll into breadcrumbs, rest 35 minutes (mine rested 5 minutes).
- Cut about 2 inches, reroll in crumbs. Proof 25 minutes.
- Bake 15-20 minutes.
Nutrition Facts : Calories 93, Fat 1.7, SaturatedFat 0.5, Cholesterol 7.7, Sodium 106.6, Carbohydrate 16.6, Fiber 0.6, Sugar 1.6, Protein 2.6
WHOLE-WHEAT SPAGHETTI WITH LIGHTER PESTO
Fresh pesto is always a better choice than pre-made; here the basil flavor is intensified.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 3
Steps:
- In a large pot of boiling salted water, cook whole-wheat spaghetti until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
- Toss pasta with lighter pesto, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season with salt and pepper. Serve, garnished with shredded basil, if desired.
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- In a bowl of a stand mixer, add bread flour, whole wheat flour, sugar, and salt. Mix with the dough hook attachment on low speed until well blended. Add yeast mixture beaten eggs and canola oil. Mix for 8 minutes or knead by hand for 10 minutes.
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