I grew up eating pan de sal for breakfast and late in the afternoon, I enjoyed eating hot off the oven spanish bread for merienda.
As I grew up, I have probably tasted various kinds of pan de sal and spanish bread. Now that I have learned how to use kitchen tools, I decided to make one myself.
This recipe will allow you to make a filled bread and a spanish bread.
First, a warning. If you are not patient, making bread is not for you. This is a very easy recipe, but it requires hours to finish.
So, patience is key to achieving the best bread.
Let's start!
INGREDIENTS:
3 Cups Bread Flour (or Wheat Flour)
1 1/2 Cups APF
1/2 Cup Sugar
1 tsp Salt
2 Tbsp Instant Yeast
3 Egg yolks
3/4 Cups Milk (I used evaporated milk)
1/2 Cup Water
1/2 Cup Melted Butter (or margarine)
2 Cups Bread crumb (store-bought)
Extra Flour for kneading.
Surprisingly enough, the filling is very easy.
FILLING:
1/4 Cup Brown Sugar
1/3 Cup Softened Butter (or margarine)
1/3 Cup Bread crumb
1/4 tsp Vanilla
PROCEDURE:
1.) Heat the water in the microwave (around 6 seconds in high). You should still be able to touch the water (lukewarm) Too hot and your yeast will "die."
Add a tablespoon (from the 1/2 Cup sugar) of the sugar into the lukewarm water and stir. Then, add your 2 Tbslp Yeast. Set aside. Preferably in a dark warm place (inside a turned off oven or the microwave will do). I rested mine for about 45 mins to an hour. It should look bubbly. If not, it means you have to redo everything.
2.) While you are waiting for your yeast to develop, mix together all the dry ingredients (APF, Wheat Flour, remaining Sugar and Salt) mix thoroughly.
3.) In a separate bowl, mix together all your wet ingredients (milk, melted butter/ margarine and egg yolks) Whisk together until combined.
4.) Combine the yeast mixture with your wet ingredients.
5.) Make a hole in the middle of your dry ingredients and pour the yeast, milk and butter mixture. Mix together until well combined. You may use your hands at this point.
So, do you work out? If not, then this could either be good for you or bad. Because it's time to let that gluten come to play. We need to knead this dough for about 10 mins to release the gluten in the wheat flour. Add APF if the dough is sticky to the touch. Don't forget to dust your workbench!
6.) You will know when to stop once your dough becomes smooth and soft. When you reach that point, put the kneaded dough in a bowl (make sure that it's big enough to allow the dough to proof) and cover it with a damp towel and again let it rest inside the oven or the microwave to allow the yeast to work its magic!
7.) This is the perfect time to mix or make your filling.
8.) After allowing the dough to double its size (approximately 1 hour and 45 minutes) deflate the dough. Give it a little more kneading (about 3-5 minutes). We will start to fill them up.
9.) Rolling your dough.
a) For the corned beef pan de sal, you will be needing the following tools: (Knife, spoon and cupcake pan).
b.) For the Spanish bread, you will just need a cookie sheet.
Roll your dough lengthwise, cut about an inch and a half and flatten it with a rolling pin.
10.) It's now time to fill in our dough.
a.) Corned Beef Pan De Sal - using a teaspoon, put a teaspoonful in the center of your rolled our dough.
And like a siopao, put the sides together and twist to lock in the filling.
Roll the dough in bread crumbs and place it on your cupcake pan. No need to line or grease them as the dough is protected by breadcrumbs, this will allow the bread to come off easily.
Let the dough rest before you put it in the oven. I like putting them in dark warm places (like inside your unused oven) to allow it to poof up!
b.) Spanish Bread - I used an offset spatula to spread the filling on the oval dough. Just make sure to leave the sides free from any filling to allow the dough to seal.
Simply roll the dough after filling them. Softly and carefully crimping the edge to avoid the dough from "opening" or "blooming" when rested.
Roll the dough in bread crumbs and place them on a lined cookie sheet and let them rest for about another hour. You will notice that the dough will double its size.
11.) And after all the long wait, it is now time for you to bake these treats! By this time you should have already pre-heated your oven for about 30 minutes. I had mine ready at 150 degrees C. Bake them for about 20 mins or until golden brown.
There you go, your very own bread! Enjoy them especially hot partnered with either a hot brewed coffee or tea or an ice cold tanglad juice (lemongrass juice)!
As I grew up, I have probably tasted various kinds of pan de sal and spanish bread. Now that I have learned how to use kitchen tools, I decided to make one myself.
This recipe will allow you to make a filled bread and a spanish bread.
First, a warning. If you are not patient, making bread is not for you. This is a very easy recipe, but it requires hours to finish.
So, patience is key to achieving the best bread.
Let's start!
INGREDIENTS:
3 Cups Bread Flour (or Wheat Flour)
1 1/2 Cups APF
1/2 Cup Sugar
1 tsp Salt
2 Tbsp Instant Yeast
3 Egg yolks
3/4 Cups Milk (I used evaporated milk)
1/2 Cup Water
1/2 Cup Melted Butter (or margarine)
2 Cups Bread crumb (store-bought)
Extra Flour for kneading.
Surprisingly enough, the filling is very easy.
FILLING:
1/4 Cup Brown Sugar
1/3 Cup Softened Butter (or margarine)
1/3 Cup Bread crumb
1/4 tsp Vanilla
PROCEDURE:
1.) Heat the water in the microwave (around 6 seconds in high). You should still be able to touch the water (lukewarm) Too hot and your yeast will "die."
Add a tablespoon (from the 1/2 Cup sugar) of the sugar into the lukewarm water and stir. Then, add your 2 Tbslp Yeast. Set aside. Preferably in a dark warm place (inside a turned off oven or the microwave will do). I rested mine for about 45 mins to an hour. It should look bubbly. If not, it means you have to redo everything.
2.) While you are waiting for your yeast to develop, mix together all the dry ingredients (APF, Wheat Flour, remaining Sugar and Salt) mix thoroughly.
3.) In a separate bowl, mix together all your wet ingredients (milk, melted butter/ margarine and egg yolks) Whisk together until combined.
4.) Combine the yeast mixture with your wet ingredients.
5.) Make a hole in the middle of your dry ingredients and pour the yeast, milk and butter mixture. Mix together until well combined. You may use your hands at this point.
So, do you work out? If not, then this could either be good for you or bad. Because it's time to let that gluten come to play. We need to knead this dough for about 10 mins to release the gluten in the wheat flour. Add APF if the dough is sticky to the touch. Don't forget to dust your workbench!
6.) You will know when to stop once your dough becomes smooth and soft. When you reach that point, put the kneaded dough in a bowl (make sure that it's big enough to allow the dough to proof) and cover it with a damp towel and again let it rest inside the oven or the microwave to allow the yeast to work its magic!
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| BEFORE |
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| AFTER |
7.) This is the perfect time to mix or make your filling.
8.) After allowing the dough to double its size (approximately 1 hour and 45 minutes) deflate the dough. Give it a little more kneading (about 3-5 minutes). We will start to fill them up.
9.) Rolling your dough.
a) For the corned beef pan de sal, you will be needing the following tools: (Knife, spoon and cupcake pan).
b.) For the Spanish bread, you will just need a cookie sheet.
Roll your dough lengthwise, cut about an inch and a half and flatten it with a rolling pin.
a.) Corned Beef Pan De Sal -form a round, pizza-like shape.
b.) Spanish Bread - form an oval shape.
10.) It's now time to fill in our dough.
a.) Corned Beef Pan De Sal - using a teaspoon, put a teaspoonful in the center of your rolled our dough.
And like a siopao, put the sides together and twist to lock in the filling.
Roll the dough in bread crumbs and place it on your cupcake pan. No need to line or grease them as the dough is protected by breadcrumbs, this will allow the bread to come off easily.
Let the dough rest before you put it in the oven. I like putting them in dark warm places (like inside your unused oven) to allow it to poof up!
b.) Spanish Bread - I used an offset spatula to spread the filling on the oval dough. Just make sure to leave the sides free from any filling to allow the dough to seal.
Simply roll the dough after filling them. Softly and carefully crimping the edge to avoid the dough from "opening" or "blooming" when rested.
Roll the dough in bread crumbs and place them on a lined cookie sheet and let them rest for about another hour. You will notice that the dough will double its size.
11.) And after all the long wait, it is now time for you to bake these treats! By this time you should have already pre-heated your oven for about 30 minutes. I had mine ready at 150 degrees C. Bake them for about 20 mins or until golden brown.
There you go, your very own bread! Enjoy them especially hot partnered with either a hot brewed coffee or tea or an ice cold tanglad juice (lemongrass juice)!
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