Pandesal is Filipino breakfast bread, one of the countrys heritage.
Pan de sal means salt bread, but today they are far from salty and more like buns. It is said that when it first appeared in the Philippines it was more like a baguette, than the soft and sweet bread we know today. The only thing that is left from the original version are the breadcrumbs or semolina the buns are covered with.
This is probably the most popular bread in the Philippines. Pandesal is the breakfast favorite for most Filipinos( agahan or almusal)
2,5 dl luke warm milk
0,5 dl sugar
100 g melted butter
1 saschet dry yeast
10 dl wheat flour
1 tsp salt
1 tsp baking powder
2 dl semolina
Combine warm milk, yeast, sugar, and stir until the yeast and sugar are fully dissolved.
Whisk the eggs and add it to the milk mixture with the melted butter.
Combine all the dry ingredients in a mixing bowl and por the wet mixture in to the bowl. Stir until a dough is formed.
Knead the dough until a nice plyable dough.
Shape it into a round ball, cover the bowl with damp cloth and let the dough rise for at least 1 hour.
Punch down the dough and knead for about 5 minutes. Cover the bowl again and let it rice for another hour
Punch down the dough again ad tip on to a floured work surfase and knead divide into 2 equal parts.
Roll each part until it forms a thick sausages.
Slice the dough and dust rhe cut sides with semolina and place them on a baking tray with baking paper.
Cover the trays and let them rise for two hours.
Bake the buns for 10 minutes or until golden in the middle of a preheated oven on 180 C .
Let the buns cool a bit on a rackbefore eating.