So this week is a special post. Then again, I say that about all of my posts. This week I made pandesal! When you break the word apart it is pan-de-sal. If you know Spanish it translate to salt bread. Even though it’s called salt bread it actually taste a bit sweet. It’s one the Filipino foods I constantly crave and I really should make more of to stock up.
You have no idea how I excited I get when I baking this week, because growing up, I did not have pandesal regulary. There wasn’t any bakery that made this bread around where I grew up. Even when my family would shop at the asian market, pandesal wasn’t often sold. When they did sell it, my mom would buy a bag of it to last us. Next to having rice with every meal, pandesal is iconic. I remember growing up and having pandesal toasted, cut in half, with cheese in the middle for breakfast paired with eggs and a meat protein. It’s toast taken to the next level.
So I was that person who decided it was a great idea to make pandesal without a machine, which got interesting. You might all be thinking, “well it might have been easier to use a machine to knead the dough.” You’d be correct, however, it made me appreciate the bakers who make this bread by hand early in the morning. I was surprised at how the dough felt when I combined the ingriedents because it had the consistancy similar to that of a churro batter. You do have to let the dough rest for an hour before forming them into rolls, but it’s totally worth the work and the wait.
Once I put the pandesal in the oven after 10 minutes it smelled like a bakery early in the morning. It felt like I beat everyone to the for fresh rolls, but instead I made them. As a side note, I heard rumors that pandesal is slowly going extinct, for those of you who are Filipino, I know it’s a tough pill to swallow. The good news is I know how to bake them so I’m here to save them from extinction!
Until the next recipe….