Pan de Sal Bread
This is a Filipino sweet/salty bread with crisp outer crust and soft inner core and is usually served for breakfast, a.k.a. breakfast roll.
Yield: 20 Ready in 3 hours, 20 minutes
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Pan de Sal Bread Preparation
To make the yeast mixture, mix the active dry yeast with warm water and white sugar to activate. Allow to form bubbles for 10 miinutes.
Meanwhile, make the dough mixture by adding all the ingredients. Pour the yeast mixture into the dough mixture. Transfer the dough into a clean, flat surface powdered with flour and start to knead. Continue to knead the dough for 10 minutes while constantly applying flour powder to prevent dough from sticking to kneading surface.
Oil a clean bowl and transfer the dough, making sure the dough is coated with oil. Cover the dough with plastic cling wrap and allow the dough to rise for 2 hours.
Once the dough has risen, punch the in the middle several times until it folds up into the center. Form the dough into medium sized balls and coat with plain bread crumbs.
Arrange in a flat baking pan and allow to rise for 20-40 minutes in a warm place.
Heat the oven to 350F and transfer the baking pan into the oven. Bake for 30 minutes or until golden brown.
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