PANDESAL (Bread of Salt)
Serves 8
Ingredients:
| Plain flour | 460 g/1 lb |
| Sugar | 40 g/1 oz |
| Salt, finely ground | 4 g/2 tsp |
| Instant dry yeast | 8 g/4 tsp |
| Milk | 250 ml/1 cup |
| Cooking oil | 50 ml/3 Tbs |
| Egg | 1 piece |
| Breadcrumbs | 250 g/9 oz |
Procedure:
- Place the flour, sugar, salt, and instant dry yeast in a bowl.
- Simmer the milk and oil together. Cool the mixture down to 40 C/104 F.
Pour into the flour mixture and knead with your hands or the dough hook of a mixer for about 5 minutes. - Add the egg and continue kneading until the dough is smooth and elastic.
- Form into a ball and place in a bowl covered with a damp cloth. Let rise until the dough doubles in size. It depends on where you live. In the tropics, it takes faster for the dough to grow compared to room temperature during the wintertime in Vienna.
- Lightly punch the dough and roll it into a log. Cut the dough into rolls as big as a small child’s fist. This recipe will yield about 18 rolls. Roll them in breadcrumbs. And let them rest for 20 minutes.
- Bake them in a 180 C/350 F oven until golden.
