Pandesal

Pandesal

Type	Bread
Course	Breakfast
Place of origin	Philippines
Main ingredients	Flour, eggs, yeast, sugar, salt
Cookbook: Pandesal  Media: Pandesal

Pandesal (Spanish: pan de sal, "salt bread") is a bread roll made of flour, eggs, yeast, sugar, and salt. It has become a common food item in the Philippines.^[1]

Description

Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón) which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked.

Its taste and texture closely resemble those of the Puerto Rican bread pan de agua and Mexican bolillos. Contrary to its name, pandesal tastes slightly sweet rather than salty.^[2]

• 

  Putok (pandesal, Lin-Mers, Baliuag, Bulacan) made from monay dough

History

Pandesal was invented in 16th Century Spanish-Era Philippines. It is Portuguese in origin. Pan de sal is made of flour, yeast, sugar and salt. Usually, it is soft, airy, chewy and has a slightly crunchy crust outside. It is commonly referred to as “poor man’s bread” because Pan de sal becomes the cheaper alternative for rice during the war era. In the present day, you can find variety of pan de sal such as raisin pan de sal, whole wheat pan de sal, cheese pan de sal, and vegetable pan de sal.

It is accessible at almost any bakery in the Philippines. Filipinos eat it in different ways but is most commonly consumed by dipping in hot coffee. It can also be integrated into many recipes, most common of which includes Pan de sal pizza and the Filipinized version of peanut butter and jelly. It is usually complemented with strawberry jam, peanut butter, margarine or butter sprinkled with sugar, condensed milk, melted chocolate or even ice cream. It usually served hot. Even cold, pan de sal is considered a favorite snack.

The pan de sal has become a staple breakfast in Philippine culture since the Hispanic era and is still considered the bread of the masses, or as the locals put it, the "bread ng masa".

References