A little taste of home.
As a young girl I used to talk walk down to our local sari-sari store (a little shack type building with candy and soda and other misc. things) one of my favorite breads could also be bought there, and if you got there early enough you could buy them while they were still warm.
I was reminded of Pandesal when I was eating a roll last night, don't know why then...but it got me thinking that I wish I could have a warm pandesal right out of the oven...so the search began for the recipe....and I found it!!!!
Pan de Sal
1 tbsp. vegetable shortening1 tbsp. salt1 tbsp. sugar1 cup boiling water1 tbsp. active dry yeast4 cups unbleached all-purpose flour4 ounces plain crackers, crumbled (about 40 crackers)
Combine the shortening, salt, sugar, and boiling water in a large mixingbowl. Stir and set aside to cool to a warm temperature (about 110-115F).
Combine the yeast and warm water in a small bowl, stirring until yeast isdissolved. Set aside for 5 minutes. Gradually mix in flour to make adough.
Turn out on a lightly floured surface.
Knead for 8 to 10 minutes, untildough is smooth and elastic, adding flour as necessary to preventstickiness. Return it to the bowl.
Cover with plastic wrap and let rise ina warm place until doubled in bulk--about 45 minutes.Preheat oven to 425F.
Flour two baking sheets.Gently knead the dough again. Divide into 16 pieces and shape into buns.Roll the pieces in the cracker crumbs and place on the baking sheets, spreadwell apart. Cover and let rise 20 minutes. Bake for 15 minutes.
Transferto a wire rack to cool.
As a young girl I used to talk walk down to our local sari-sari store (a little shack type building with candy and soda and other misc. things) one of my favorite breads could also be bought there, and if you got there early enough you could buy them while they were still warm.
I was reminded of Pandesal when I was eating a roll last night, don't know why then...but it got me thinking that I wish I could have a warm pandesal right out of the oven...so the search began for the recipe....and I found it!!!!
Pan de Sal
1 tbsp. vegetable shortening1 tbsp. salt1 tbsp. sugar1 cup boiling water1 tbsp. active dry yeast4 cups unbleached all-purpose flour4 ounces plain crackers, crumbled (about 40 crackers)
Combine the shortening, salt, sugar, and boiling water in a large mixingbowl. Stir and set aside to cool to a warm temperature (about 110-115F).
Combine the yeast and warm water in a small bowl, stirring until yeast isdissolved. Set aside for 5 minutes. Gradually mix in flour to make adough.
Turn out on a lightly floured surface.
Knead for 8 to 10 minutes, untildough is smooth and elastic, adding flour as necessary to preventstickiness. Return it to the bowl.
Cover with plastic wrap and let rise ina warm place until doubled in bulk--about 45 minutes.Preheat oven to 425F.
Flour two baking sheets.Gently knead the dough again. Divide into 16 pieces and shape into buns.Roll the pieces in the cracker crumbs and place on the baking sheets, spreadwell apart. Cover and let rise 20 minutes. Bake for 15 minutes.
Transferto a wire rack to cool.
4 comments:
Yummy. Warm pandesol (not the little tiny ones, but a nice large one)! Thanks for sharing your memories and for just being you. Love, Papa
I never thought of making it. You go, girl! The popular pan de sal in Manila these days is baked in a wood burning oven... very tasty!
Oh, and thanks for the note you left of the mirror last night!
oh, man, i miss pandesal. i live near a golidlocks in LA and sometimes dream of going there to get them with calamansi juice!
Ha! I love that picture. I knew you then.
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