Wednesday, April 07, 2010

Tender and Moist Wheat Pan de sal

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.





7 comments:

Olive said...

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 :)

Manang said...

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.

oggi said...

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

Cecille said...

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. :)

Anonymous said...

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

jan said...

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

Lala said...

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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