Pan de Sal

Pan de Sal

Pandesal or Bread of Salt (which is also the title of a popular short story written by NVM Gonzales) is probably the most popular bread in the Philippines. Pandesal is the favorite “agahan or almusal” (breakfast food) of most Filipinos. Pandesal can eaten plain or with filling. It is best to have it while freshly hot from the oven. Common fillings or palaman for pandesal are: Cheese pimiento, CheezWhiz, a slice of cheese, coco jam, butter, and liver spread. In the Philippines, most bake shops and bakeries sell Pandesal. Sometimes, this is sold in rolling stores (usually a honking bicycle with a big box on the back). When purchasing from a neighborhood bakery, be sure to be there before 8 in the morning because the supply runs out after that time. Pandesal can also be eaten as it is. I like having pandesal along with hot coffee. I am one of those people who loves to dip it in hot black coffee. How do you eat pandesal? Try this easy Pandesal recipe and let me know what you think.

 
 
 
Prep Time   1 hour 30 minutes
Cook Time  15 minutes
Total Time   1 hour 45 minutes
Servings  8

 

Ingredients
  • 2 cups all purpose flour
  • 2 cups bread flour
  • 1/2 cup white sugar
  • 5 tbsp butter melted
  • 1 tsp baking powder
  • 1 1/4 cup fresh milk warm
  • 1 pouch rapid rise yeast
  • 1 tsp salt
  • 1 cup bread crumbs
  • 1 piece raw egg
  • 1 tbsp cooking oil
 
 

Instructions

  • Combine the yeast, sugar, and warm milk and stir until the yeast and sugar are fully dissolved
  • In the mixing bowl, combine the dry ingredients starting with the flour then the sugar, salt, and baking powder . Mix well by stirring
  • Add the egg, butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed. Use your clean hands to effectively mix the ingredients.
  • In a flat surface, knead the dough until the texture becomes fine. For faster and easier kneading, you may use a Stand Mixer with dough hook.
  • Mold the dough until shape becomes round then put back in the mixing bowl. Cover the mixing bowl with damp cloth and let the dough rise for at least 1 hour
  • Put the dough back to the flat surface and divide into 4 equal parts using a dough slicer
  • Roll each part until it forms a cylindrical shape
  • Slice the cylindrical dough diagonally (These slices will be the individual pieces of the pandesal)
  • Roll the sliced dough over the breadcrumbs and place in a baking tray with wax paper (makes sure to provide gaps between dough as this will rise later on)
  • Leave the sliced dough with breadcrumbs in the tray for another 10 to 15 minutes to rise
  • Pre-heat the oven at 375 degrees Fahrenheit for 10 minutes
  • Put the tray with dough in the oven and bake for 15 minutes
  • Turn off the oven and remove the freshly baked pandesal.
  • Serve hot. Share and enjoy!

Nutrition

Serving: 8g

Pan de Sal
Print Recipe
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Pan de Sal
Print Recipe
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 90 minutes
Cook Time
15 minutes
Ingredients
Servings: people
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Pretzel Bites

Pretzel Bites

I love pretzels in any shape or form, what I’m not too thrilled about is the price of pretzels at the mall or the re-heated frozen pretzels they sell for a ridiculous price at the movie theaters.  That’s why I’ve been making my own pretzels for the past year or so.

In the beginning I thought pretzels were really hard to make at home.  The Alkaline Water Bath that gives pretzels that unique pretzel flavor and signature chewy crust seemed daunting.  So to avoid a procedure I thought would be messy and difficult I first made pretzels that didn’t require this dipping process.  Those pretzels were very good and seriously really easy to make!  Instead of the Alkaline Water Bath these pretzels were brushed with egg wash which gave them a shiny surface.  Click here for that no bath basic pretzel recipe!

My family really loves those pretzels which I switch up with different flavors including a Cheesy Garlic Pretzel and a cinnamon sugar one. But delicious as they are they lack that true pretzel texture and flavor.  So I decided what the heck, let me try to make “real” pretzels.  I didn’t want to be too ambitious, I seriously thought the bath dip was very difficult, so I figured I’d start with Pretzel Bites.  Dipping small pieces of dough had to be easier and less messy than dipping and entire pretzel!

Once I got the Alkaline Water Bath going, which by the way is just a fancy name for a Baking Soda dip, I discovered this step was pretty easy.  And believe me the end results were so worth the extra effort!  The Pretzel Bites turned out EXACTLY like the ones sold at the mall!  My homemade Pretzel Bites had the same flavor and texture; they’re crust has a bit of crunch when you bite it yet it’s chewy too.  In short they were perfect.  My grandsons love them!

So next time you have a yen for Pretzel Bites don’t run to the mall just whip up a batch at home!  Believe me you won’t regret it.  Here’s the recipe!

Pretzel Bites

Ingredients:

2 1/2 Cups Flour

1 1/2 Tsp. Yeast

1/2 Tsp Salt

1 Tbs. Butter, melted

2 Tsp. Brown Sugar

1 Cup Warm Water

Kosher or Coarse Salt for the topping

2/3 cup Baking Soda in 10 Cups water for the Bath

Directions:

Mix together flour, yeast, 1 Tbs. of the melted butter, brown sugar, and water. If using a stand mixer use the dough hook attachment to mix.

Once the ingredients are well combined knead with dough hook for about 5 minutes or by hand for 12 minutes.

Dough should be very soft and smooth but not sticky.  If too sticky add more flour 1 Tbs. at a time until it’s no longer sticky.  If the dough is too dry add more warm water 1 Tbs. at a time until it’s soft and smooth.

Move dough to a lightly oiled bowl and cover with a cloth or plastic wrap.  Let rise until it’s doubled in size, about 30-60 minutes.

Pre-heat oven to 450 degrees and line a baking sheet with parchment paper.

Combine baking soda and water for the bath in a large pot and bring to a boil.

Meanwhile punch down dough and divide into 10 equal pieces.

Let rest for 5 minutes uncovered.

Roll each piece into long rope on a lightly floured surface.

Cut each rope into 1″ pieces.

Drop pieces into boiling baking soda bath 2-3 pieces at a time.  make sure they aren’t crowded together or at sticking to each other.

Let dough sit in the baking soda bath until they float.

Remove each floating dough piece from baking soda bath and place on baking sheet about 1/2′ apart.

Brush with melted butter and sprinkle with coarse salt.

Bake for 10-12 minutes or until they are golden brown.

Remove from oven and serve either by themselves (they’re delicious) or with your favorite dipping sauce like mustard, cheese, marinara sauce or ranch.

 

 

 

Pretzel Bites
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Pretzel Bites
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Ganache Filled Peanut Butter Bars

Ganache Filled Peanut Butter Bars

Who doesn’t love peanut butter and chocolate?  I don’t know too many people that don’t!  I think peanut butter and chocolate are the two most popular comfort foods and when you put them together in a cookie you get something pretty amazing.

We all love these Ganache Filled Peanut Butter Bars.  They a just so yummy!  You can eat them fresh out of the oven, cold, with ice cream, or better yet fresh out of the oven topped with a scoop of vanilla ice cream!  Now that’s divine!

The best thing about this cookie is that it’s so simple to make, ok a bit fussy; but it uses CAKE MIX!  Now that’s seriously easy!  I think the fussy part is the ganache, but really if you have a saucepan and can melt chocolate you can make this, trust me!  You want complicated and yummy?  Try my Ganache Filled Bar Cookies, those are super delish!

Anyway here’s the recipe for this super easy, super divine Ganache Filled Peanut Butter Bars.  Once you’ve tried them you’ll be making them often.

Ingredients:

Cookie:

1 box Butter Recipe Yellow Cake Mix

1 stick butter – melted

1 cup Peanut Butter – creamy or crunchy that’s up to you

2 Eggs

Filling:

1 (12oz.) bag Semi-Sweet Chocolate Chips

1 can sweetened condensed milk

1/2 stick butter

1 Tsp. vanilla

Directions:
Cookie:

Preheat oven to 325°

In the bowl of your stand-up mixer combine all the cookie ingredients

Mix at medium speed until well combined – batter should be thick

Press 1/2 of the batter evenly into an ungreased metal 9×13 baking pan

Filling:

Combine first three filling ingredients in a small saucepan

Stir constantly until the chocolate and butter are melted and combined evenly in the mixture

Remove from heat and stir in vanilla

Spread chocolate mixture on top of the cookie layer you have in your baking pan

Gently press the remaining cookie dough on top of the chocolate layer

Bake for about 20-30 minutes

Cool completely

Using a pizza cutter (I love using a pizza cutter on cookie bars, it’s easier to make even pieces) or a sharp knife, cut the cookies into rectangular or square bars.

Store in airtight containers at room temperature or in the fridge if you like them cold.

Enjoy!


Ganache Filled Peanut Butter Bars
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Ganache Filled Peanut Butter Bars
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