Pan de sal means Salt Bread. This is a popular Filipino breakfast bread. Check HERE
for some fyi about the bread.
This first recipe is adapted from My Love for Food with some tweaking. Over all, this recipe is close to the pan de sal that i use to like. Although, it could use a little bit of sugar and more proofing time the next time i'll use this recipe.
Baking this pan de sal brought out the impatience in me, i knew that the bread needed another proofing w/c i did but for a short time. I also knew that my bread will not be as high as what a pan de sal is suppose to be. I know , i know, i'll give it more time to proof the next time i make them.
1 C milk (lukewarm)
1/2 C water (lukewarm)
1 egg (room temperature)
1/4 C sugar (i'd probably add a little more)
3/4 t salt
5 T softened butter (i used unsalted)
2 T oil
4 C flour ( I used bread flour)
4 t dry yeat (I used 2 packets of fast rise yeast sometimes called rapid yeast)
Breadcrumbs (I used cornmeal)
1. In a large mixing bowl, combine the dry ingredients first. Mix well for about 5 minutes or until ingredients are incorporated.
2. Add in the wet ingredients, mix for another 5 minutes or until the dough loosens from the sides of the bowl.
3. Sprinkle some flour on your bench table. Knead the dough with your hands by folding it then pushing it w/ the base of your palm for about 3-5 minutes or until the dough is elastic.
4. Put the dough back in the bowl. Cover it with cling wrap, put the dough in a warm place and let it rise until double in size.
5. Sprinkle some cornmeal on the baking sheet pans.
6. Form the dough into logs about 2 inches wide and long enough to make about 24 pieces of small size bread.
7. Arrange cut up breads on the baking sheet pans then sprinkle the top with cornmeal.
8, Let these proof again until they double in size.
9. Bake at 375 degrees F for 15 minutes or until golden browned.