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.
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.
Per Serving: 106 calories; protein 1.8g; carbohydrates 15.5g; fat 4.2g; cholesterol 1.8mg; sodium 349.7mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.