It has become a common food item in the Philippines. Its taste and texture closely resemble those of the Puerto Rican bread pan de agua and Mexicanbolillos. These breads all use a lean type of dough and follow similar techniques learnt from Spaniards or Spanish-trained bakers early in their history. Despite the Spanish origins of its name, pandesal was introduced in the Philippines in the 16th century. Pandesal originally started out as a plain roll, traditionally served for breakfast and accompanied by butter, cheese, scrambled eggs or filled omelette, sausages, bacon, Spanish sardines, jams, jellies and marmalade, coffee, tea or hot chocolate.
Pandesal can be made from any type of dough and still resemble pandesal as long as the dough is rolled in fine breadcrumbs before baking. The softness of the newer type of pandesal—which consumers unaware of the proper texture now find desirable—is due to a weak dough structure derived from inferior quality flour.
A couple of pandesal variety I made for you are Ube Pandesal and Coconut Pandesal.
I cannot begin to tell you how much I adore A Country Cook’s Kitchen cookbook! The author has done a tremendous job putting together timeless, rustic recipes from making artisanal breads, farm-house-style cheeses, preserving vegetables, curing meats, churning your own butter and soft cheese, baking cakes, pastries and biscuits…not too mention the page-turning arrays of heirloom, artisanal and organic food photography. I am not a sponsor of this cookbook, nor any of the others I might have mentioned or will mention in the future–to make that clear, but my rule of thumb is, if I find something worth sharing…word of mouth is truly the key to do so. Pay it forward, right?
Onward, one of the culinary skills I am trying to hone into is bread making, thus, whenever I post something on Instagram with regards to making bread, I immediately title it Bread-Making 101 because I am at the novice stage of baking. You can only imagine the excitement I feel after peaking through the lit oven door and watching the development of the dough as it swells and rise before my eyes! It was beyond exhilarating…
Hmm, where do I begin? Beautiful Breads & Fabulous Fillings (The Best Sandwiches in America) by Margaux Sky.I don’t quite remember when and where I found this book but I love it! An older recipe book written in 2006 and I purchased it about two years ago when we first began our cooking and baking frenzy at home. There are a couple of bread recipes in this book I really like and one in particular that my older son has made in the past.
I, on the other hand, have only tried ‘baking’ a few months ago, when we moved into our new home. Yesterday, I took out this cookbook that has remained untouched in the pantry for about the same duration as when we moved in! Upon the revisit, I immediately opened it to the same bread recipe I have been wanting to bake for myself…Sweet French Loaf.