Soft sweet and versatile Filipino style rolls.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Savor Easy | 2020-05-26 11:35:38 |  4,591,794 Views |
The classic Pandesal recipe Soft and fluffy
Serious Mealtimes / Vicky Wasik
Along with watermilk and rice pandesal has been a staple in my diet since I was a baby. Filipino pandesal which means salt bread in Spanish is reminiscent of the American roll but it leans more toward sweet than savory with a pillowy interior and a golden brown sandy exterior dusted with breadcrumbs. A popular breakfast choice pandesal is also eaten as a snack throughout the day and can be spread with generous amounts of butter filled with cheese or eggs spread with jam or peanut butter and used as the base for a simple yet tasty sandwich.
Wheat is not native to the Philippines so bread is a relatively recent addition to the cuisine. Wheat was introduced by the Portuguese in the 16th century and with the arrival of Spanish colonists and the opening of the country’s first panaderia or bakery in the mid-17th century bread production flourished. Back then bread had a firmer crust and texture because it was baked directly on the floor of wood-fired ovens. Over time cheaper lower-protein flours and commercial yeast were added and it was baked on griddles (brought over by Americans)—all of which contributed to the modern version of pandesal.
