Pandesal Recipe

All-purpose flour: The main ingredient for the dough, providing structure and texture.

Warm milk: Activates the yeast and adds moisture to the dough.

Sugar: Adds sweetness and helps activate the yeast.

Active dry yeast: Leavening agent that makes the dough rise.

Salt: Enhances the flavor of the bread.

Melted butter: Adds richness and flavor to the dough.

Breadcrumbs: Coats the dough balls, giving the pandesal its characteristic crust.

When kneading the dough, make sure to use the heel of your hand to push it away from you, then fold it back over itself. This helps develop the gluten structure, giving your pandesal a better texture. If the dough is too sticky, lightly dust your hands and the work surface with flour, but be careful not to add too much as it can make the bread dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the bread denser.

• warm milk - Substitute with warm almond milk: Almond milk is a good non-dairy alternative that provides a similar texture and moisture.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though it may slightly alter the flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• melted butter - Substitute with coconut oil: Coconut oil is a good dairy-free alternative that adds a subtle coconut flavor.

• breadcrumbs - Substitute with panko: Panko breadcrumbs are lighter and crispier, providing a similar texture to traditional breadcrumbs.

• Allow the pandesal to cool completely at room temperature before storing or freezing. This ensures that condensation does not form, which can make the bread soggy.

• For short-term storage, place the pandesal in an airtight container or a resealable plastic bag. Store at room temperature for up to 3 days. This helps maintain the bread's softness and prevents it from drying out.

• If you want to keep the pandesal fresh for a longer period, wrap each piece individually in plastic wrap or aluminum foil. Then, place the wrapped pieces in a resealable plastic bag or an airtight container. Store in the freezer for up to 3 months.

• When ready to enjoy frozen pandesal, remove the desired number of pieces from the freezer. Let them thaw at room temperature for about 1-2 hours. For a quicker option, you can microwave each piece on a microwave-safe plate for 20-30 seconds or until warm.

• To restore the pandesal's freshly baked texture, preheat your oven to 350°F (175°C). Place the thawed pandesal on a baking sheet and bake for 5-7 minutes or until warm and slightly crispy on the outside.

• Avoid refrigerating pandesal as it can cause the bread to become stale faster. Room temperature or freezing are the best options for maintaining its quality.

• If you have leftover pandesal that has become slightly stale, you can revive it by lightly misting it with water and reheating it in the oven at 350°F (175°C) for 5-7 minutes. This will help restore some of its original softness and warmth.

• For an extra touch of flavor, consider brushing the pandesal with a bit of olive oil or melted butter before reheating. This can add a delightful richness to the bread.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the pandesal in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10 minutes or until they are warm and soft.

• Microwave Method: Place the pandesal on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the pandesal directly on the rack or on a baking sheet. Heat for about 5-7 minutes until they are warm and slightly crispy on the outside.

• Steaming Method: If you prefer a softer texture, you can steam the pandesal. Place them in a steamer basket over boiling water. Cover and steam for about 5 minutes or until they are heated through.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the pandesal in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until they are warm and slightly toasted.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the pandesal in the basket, making sure they are not overcrowded. Heat for about 3-5 minutes, checking halfway through to ensure they are warming evenly.

• Mixing bowl: Used to combine and mix the ingredients together.

• Measuring cups: Essential for accurately measuring the flour, milk, and sugar.

• Measuring spoons: Necessary for measuring the yeast, salt, and any other small quantity ingredients.

• Whisk: Useful for mixing the yeast mixture and other liquid ingredients.

• Wooden spoon: Handy for stirring the dough as you gradually add the flour.

• Damp cloth: Used to cover the dough while it rises to prevent it from drying out.

• Greased bowl: Where the dough will rest and rise for the first time.

• Baking sheet: Used to place the dough balls on for baking.

• Parchment paper: Lining the baking sheet to prevent the dough from sticking.

• Oven: Preheated to bake the pandesal until golden brown.

• Cooling rack: Allows the baked pandesal to cool evenly after baking.

• Pastry brush: Useful for brushing melted butter onto the dough balls if desired.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can knead the dough more efficiently, saving you time and effort.

Warm environment for rising: Place the dough in a warm spot to speed up the rising process.

Preheat the oven early: Turn on the oven while shaping the dough balls to save time.

Double batch: Make a double batch and freeze half for later use, cutting down on future prep time.