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Pinoy Pan de Sal Recipe: The Salt of the Earth

Discussion in 'Off-Topic' started by capslocked, Sep 6, 2015.

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    The Philippines can’t produce flour, but that doesn’t stop us from loving this tasty bread.
    Historically, bread did not exist in the Philippines until the Spanish brought it with them during their colonization of the country. Wheat predominantly grows in temperate countries, and for a tropical country like the Philippines, wheat (and therefore flour) cannot be produced.

    But the art and science of bread-making brought by the foreign masters of yore left us with such an infatuation with it, that we’re willing to spend as much as Php 6 million to cater to the demands of the Please or Register to view linkspublic, wanting to have fresh pan de sal with their coffee the moment they wake up in the morning. (Source: Please or Register to view links)

    Please or Register to view links

    So how do you make the bread loved by all nationwide? Simple:


    6 cups all-purpose flour
    1 1/2 tsp. salt
    2 tsp. dry active yeast, dissolved in 2 cups warm (45º C) water
    1/3 cup + 1 tsp. white sugar
    1/4 cup vegetable oil or butter, softened
    Bread crumbs


    • Add the teaspoon of sugar to yeast and water mixture to reactivate the yeast. Set aside.
    • In a large mixing bowl, mix the rest of the sugar, salt and oil/butter until smooth. Add flour, a cup at a time until the dough becomes smooth and elastic and no longer sticks to the bowl.
    • Transfer to a clean surface and knead until smooth.
    • Alternatively, on a clean surface, create a mound of flour. Make a well in the middle and mix in all the ingredients. Slowly bring together the ingredients and knead until smooth.
    • When the dough is smooth, transfer it to a large oiled mixing bowl, turning the dough to make sure all sides are coated. Cover the dough with a towel or plastic wrap and allow it to ferment and double in volume for at least 1 hour.
    • After doubling in volume, cut the dough ball into 4 equal pieces, roll each into individual logs, and cut to desired size.
    • Roll the dough balls into bread crumbs until lightly coated, and transfer onto a lightly greased pan.
    • Cover the dough balls with a towel or plastic wrap and allow to double again in volume for at least 30 minutes to an hour.
    • When double in size, bake the oven in 190º C oven for about 15 minutes or until golden brown.
    • Serves 15-30, depending on the size of the bread.
    Pan de sal, from flickr.com
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