"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Thursday, April 08, 2010

Tender and Moist Wheat Pan de sal

Wheat Pandesal
With dulce de leche and butter - yummy!
Denise, an fb friend, once asked me if I have a good recipe for wheat pandesal, and I made a suggestion using my pandelimon recipe with wheat flour replacing half of the bread flour. When she had a good outcome that her friends and family all enjoyed and since then made every week, I felt the need to try it myself, although I used only one cup of whole wheat. The result was not the typical dry choking-hazard wheat breads, but one that was moist and tender. As always, the "secret" ingredient to make it softer and moister was the mashed potatoes (or sweet potatoes, whichever you prefer).

Ingredients:
1 / 2 cup milk
1 / 4 cup water
1 / 2 cup boiled and mashed regular or sweet potato
1 / 4 cup butter or margarine
1 large egg
1-1/2 teaspoons salt
1 cup whole wheat flour
2 cups bread flour + 2-3 tbsp while kneading
1/4 cup sugar
2 tsp Fleischmann's bread machine yeast

Instructions:

Mix the milk, potato water and mashed potatoes and heat in the microwave for 30 seconds or so. Add the butter and egg, beat to mix then check temperature. It should be between 70-80 deg F (room temp). Pour into the bread machine pan. Add the dry ingredients. Set at dough cycle. after about 10 minutes, start adding flour gradually so that the dough is not too sticky (try to poke from time to time with fingers). It should appear relatively smooth and moist, not wet and flaky. The kneading ends on the 30th minute, then it rises for 1 hr.

Transfer the dough on a lightly greased and floured surface. Stretch and form into a log. Sprinkle with breadcrumbs. Slice every 1-1.5 inches intervals. Coat with breadcrumbs. Lay on sliced side on baking pan, 1 to 2 fingers apart. Let rise in warm oven for 30 minutes. Bake at 375 deg F for 10 minutes, rotate the pan, then bake for additional 2-3 minutes or until browned to your liking. Enjoy with butter, or your favorite "palaman" (I used dulce de leche and butter on the photo above) and cool the rest on wire rack for at least 30 minutes before storing in ziploc bag.





31 comments:

  1. Thanks for the recipe and video manang, I recently tried making pandesal..it was hard as rock and smelled yeasty, I obviously did something wrong; when I watched your video, I saw my mistakes..I'll try making pandesal again using your recipe and video as guides, I'll let you know how it goes :)

    ReplyDelete
  2. Hi Olive, if you would prefer the non-wheat type of pan de sal (which I do), you can just use the recipe for that (labeled pandesal, earliest post), or the camote pandesal (which a Philippines-based reader said tripled her sales and profits). Pretty much same procedure.

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  3. Manang, this is superb! I'm making these ASAP with sweet potato.:)

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  4. Hello Manang! Just like you, who loves to bake and cook, I am also a doctor here in Manila. I made the wheat pandesal this afternoon and it was divine!:-) Thank you very much for this recipe. I will try your other recipes. :)

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  5. Manang could you please show a slide show how to make pendesal from the beginning please from mixing to oven. Thanks.

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  6. i have been looking for the perfect pandesal recipe..thanks a lot for this..will definitely try this one..will let you know if it turns out good..thanks again

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  7. that video is awesomely helpful. i made my very first batch of pan de sal a few months ago, and this would have made my life easier.

    salamat :)

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  8. Hi,Manang I would like to know what kind of flour will I use, we dont have all purpose flour here label,just plain or self-raising or cream flour or wheat flour,I really like to make pandesal....

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  9. Hi anonymous,
    I would guess that it would be the plain flour.

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  10. hi manang. your instructions says, add all the dry engridients. does it mean, including the flour? but you also said that after 10 mins. add the flour. flour is one of the dry engridients, right? salamat po!

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  11. hi manang. i have a bread machine. is it ok to open the machine while it's running and add the flour?

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  12. Hi Anonymous,
    I thought I answered this already...dunno what happened to my answer!
    Anyway, the dry ingredients meant all those minus the 2-3 tbsp flour (which, as it says on the ingredients list, you will add while the BM is kneading, if the dough looks very wet and sticky after 10 minutes of kneading.

    Yes it is okay to open the machine while it is running to add the 2-3 tbsp flour. Just close it again prior to rising. It takes about 30 minutes for the whole kneading process then it rises for 1 hr, then the dough cycle is over.

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  13. hello po, yun po bang yeast ay isasama lang po sa dry ingredients? wala po akong bread machine manual lang po ang gawa ko. at ang ginagamit ko pong yeast ay yung brewer's yeast. salamat po.

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  14. Hi anonymous,
    Pag wala kang BM, pwede manual. Ihalo mo yung BM yeast sa dry ingredients. Pero brewer's yeast, di ba pang-beer making yan? Ewan ko kung magiging successful yan. Even rapid rise yeast and active dry yeast give different results compared to BM yeast. try at your own risk... :)

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  15. hello po, salamat po sa inyong prompt reply. i've tried it po, okay naman po ang kinalabasan, masarap naman po yung pan de sal at malambot din po. i wanted to share with you the result but i don't know how po. anyways, im from rome, italy someone suggested me to use brewer's yeast, which is "lievito di birra" in italian, the one they use po for pizza, focaccia and french bread. sa ngayon po wala pa po akong nakikitang BM rapid rise yeast dito. pero i will continue asking around po. salamat po uli. =)

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  16. Hi Grace,
    If you have photos to share, you can attach them to your email and send to me at manang.kusinera@gmail.com :)

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  17. Hi Manang! I was reading through your siopao recipe and chanced upon this one - I didn't realize you had mentioned me by name! *blush* As always, salamat talaga for this recipe. I made some when I was back in Manila for Xmas/New Year. My relatives refused to believe it came from our kitchen. I had counted 1 per person (I made huge ones) for Media Noche to eat with tsokolate after popping fireworks, but lesson learned - I should have made at least 2 per person! :)

    BTW, For folks who are hesitant to try this because they don't have a bread machine - I use a good ol' KitchenAid with a dough hook and it comes out okay. (I salute anyone that does it by hand... >_<)

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    Replies
    1. Thanks for leaving a comment, Denise! WEll, using the Kitchen Aid will make it easier for you to double the recipe next time! :)

      Delete
  18. Manang super sarap po nung wheat pandesal, thanks for the recipe. Tanong ko lng

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  19. How many Pandesal will this recipe yield? Sorry naputol ang comment ko:)

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    Replies
    1. Shirley,
      Thanks for your feedback! This recipe, depende sa laki ng putol mo, will give you roughly ~20 pcs.

      Delete
  20. How many pandesal will this recipe yield? Sorry naputol ang comment ko..

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  21. Thanks for ur fast response. Mine is about 17 pcs. An its quite big- matutuwa nyan un husband ko. Thanks again.

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  22. Been looking for pandesal recipe. Thanks for this blog. I tried one recipe before but the outcome wasn't good. It was very salty, even if the salt I put is less than what's in the recipe. I will definitely try this. This recipe looks easier too :)

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    Replies
    1. Hi Anonymous,
      You are welcome! I hope you will like the outcome of my recipe :)

      Delete
  23. ano po yield for this recipe?

    ty:)

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  24. This is my go to recipe for pandesal. Never fails! Thank you manang!

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    Replies
    1. Hi Blue Ginger! Thanks a lot for your feed back, and you are welcome!

      Delete
  25. hi manang,kung ibebenta po itong pandesal,hanggang ilang araw po ito pwede kainin or we called it expirydate.ty po

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