Pandisal

[JstDid]

I am looking for individuals who knows the recipe for making this tasty bread
from the Philippines. I have looked everywhere and cannot seem to find anyone
who has or know the recipe on how to make it.
It would be greatly appreciated if you know it or someone who does. Email me
and I would be highly thankful.

[Joanne]

Could try alt.food.asian

Joanne

JstDid <jst...@aol.com> wrote in message
news:19990408133816...@ng-fp1.aol.com...

[ORLANDO GARZA]

I've had it before, and it's good.
Have not tried this recipe, but it's just a basic bread. Try it.

Aling Charing's Pan de Sal
6 c flour
1/3 c sugar
1 1/2 tsp salt
1/4 c oil
2 tsp active dry yeast
2 c water
1 tsp sugar
1. Dissolve 2 tsp active dry yeast into 2 c *lukewarm* water. (I
generally ensure the temperature of the water falls between 100 - 110
deg F.) Add 1 tsp sugar to proof the yeast. Set aside.
2. Combine the rest of the sugar and the oil and mix until the sugar is
incorporated into the oil. Sift together 1 cup of the flour and the
salt into the sugar/oil mixture. Mix well. Add the proofed yeast to
the mix and stir. (The yeast should have proofed for at least 10
minutes at the minimum.) Add the rest of the flour gradually until the
dough pulls away from the sides of the bowl. Put dough on a lightly
floured board and let rest for around 10 minutes.
3. Start kneading the dough in a rhythmic fashion (push - turn - fold)
until the dough is smooth and elastic. Most bread books recommend 8 -
10 minutes for the kneading but it generally takes me longer than that
to get the dough in the correct consistency.
4. Roll the dough into a ball and place it into an oiled bowl. Turn
the dough around so that the top gets oiled. (In other words, you put
the dough in and then you pick up the dough and put it back upside down
so what was the top is now the bottom and what was the bottom is now the
top. It's the top after the inversion that is oily.) Cover with either
a damp towel or plastic wrap and let sit in a warm place for around an
hour or until the dough is doubled in bulk, whichever is first. If you
press your fingers into the top of the dough and the indentations stay,
then you know the dough has risen enough.
5. Punch the dough down and then pick up the edges. Remove the dough
and place it on a lightly floured board. Cut the dough into 4 equal
pieces. Roll each piece into a log such that the thickness is around
1/2 inch around (doesn't matter how long the log is). Actually, you can
make it as thick as you want but the max thickness should be 1/2 inch.
Let the dough rest for around 10 minutes. Then with a sharp knife, cut
the logs into equal pieces, again the size doesn't matter but if you
like bigger pan de sal, cut bigger (around 1/2 inch in length) pieces,
if you like it smaller, then cut it smaller. Place on a lightly greased
baking sheet, cut side down. Press on the top a bit and then you'll
recognise the pan de sal shape. Let rise for around 30 minutes or until
double in bulk.
6. During the last 20 minutes of rising, pre-heat the oven to 475 deg
F. When the pan de sal has finished rising, decrease the heat to 375
deg F. and put the baking sheets into the oven. Let bake for around 20
minutes or until the pan de sal is golden brown in colour.
Best when taken hot, straight from the oven (yummmmmmm!!!!!!!!!)
Amount of pan de sal made depends upon the size you cut them =)

[Rona Yuthasastrakosol]

This is the best recipe for Pan de Sal I have ever come across. It's
from
The Secrets of Jesuit Breadmaking (a very good bread book, by the way),
written by a Jesuit brother (I don't have his name handy) who got it from
the LaSalle brothers in the Philippines. The first time I used it, my aunt
and uncle (Filipino) offered to pay me to make them more. My grandmother
also loved them. It's different from a lot of store-bought Pan de Sal in
the sense that it's more "authentic" (there's that nasty word, again!). At
stores like Goldilocks (in Vancouver, B.C., and I think in Los Angeles, too)
the pan de sal is very different. They make them too sweet. Warning, like
pan de sal in the Philippines, these go stale very quickly because they use
so little fat.

Pan de Sal

1 tablespoon vegetable shortening
1 tablespoon salt
1 tablespoon sugar
1 cup boiling water
1 tablespoon active dry yeast
1 cup warm water
4 cups unbleached all-purpose flour
4 ounces plain crackers (about 40), crumbled

Combine the shortening, salt, sugar, and boiling water in a large mixing
bowl. Stir and set aside to cool.
Combine the yeast and warm water in a small bowl, stirring until yeast
is dissolved. Set aside for 5 minutes. Gradually mix in flour to make a
dough.
Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until
dough is smooth and elastic, adding flour as necessary to prevent
stickiness. return it to the bowl. Cover with plastic wrap and let rise in
a warm place until doubled in bulk--about 45 minutes.
Preheat the oven to 425*F. 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,
spread well apart. Cover and let rise 20 minutes. Bake for 15 minutes.
Transfer to a wire rack to cool.

Yield: 16 buns

Enjoy!
--
Rona Yuthasastrakosol
ro...@asahi.email.ne.jp
Joanne wrote in message ...