Pan de Sal Recipe: A Step-by-Step Guide to Making Filipino Bread
Pan de sal, meaning "salt bread" in Filipino, is a beloved staple in the Philippines. Its slightly sweet, subtly salty, and crusty exterior with a soft interior makes it the perfect accompaniment to any meal or a delightful snack on its own. This recipe will guide you through making this iconic bread from scratch, resulting in a batch of perfectly golden-brown loaves.
Ingredients You'll Need:
This recipe makes approximately 12 pan de sal rolls. Adjust as needed for larger or smaller batches.
- For the Dough:
- 500g all-purpose flour (bread flour is preferred for a chewier texture)
- 300ml lukewarm water
- 50g sugar
- 10g salt
- 10g active dry yeast (or 25g fresh yeast)
- 50g unsalted butter, softened
- 1 egg yolk (optional, for richer color and flavor)
- For the Glaze (optional, but highly recommended):
- 1 egg, lightly beaten
Step-by-Step Instructions:
1. Activate the Yeast:
In a large bowl, combine the lukewarm water, sugar, and yeast. Gently stir and let it stand for about 5-10 minutes, or until the yeast is foamy. This indicates the yeast is active and ready to work its magic!
2. Combine Wet and Dry Ingredients:
Add the softened butter and egg yolk (if using) to the activated yeast mixture. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
3. Kneading the Dough:
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, use the dough hook attachment and knead for about 6-8 minutes. Proper kneading is crucial for developing the gluten, resulting in a soft and airy texture.
4. First Rise (Bulk Fermentation):
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Shaping the Pan de Sal:
Once the dough has risen, gently punch it down to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball. You can create the classic oblong shape by gently rolling each ball into an oval.
6. Second Rise (Proofing):
Place the shaped pan de sal rolls on a baking sheet lined with parchment paper, leaving some space between each roll. Cover the baking sheet loosely with plastic wrap and let them rise for another 30-45 minutes, or until almost doubled in size.
7. Egg Wash and Baking:
Preheat your oven to 375°F (190°C). Brush the risen pan de sal rolls with the lightly beaten egg wash for a glossy finish and richer flavor.
8. Baking Time:
Bake for 15-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
9. Cooling and Enjoying:
Remove the pan de sal from the oven and let them cool on a wire rack before serving. Enjoy your freshly baked pan de sal! They are best enjoyed warm, but they're still delicious at room temperature.
Tips for the Best Pan de Sal:
- Use fresh ingredients: The quality of your ingredients significantly impacts the taste and texture of your bread.
- Don't over-knead: Over-kneading can result in tough bread.
- Control the temperature: A warm environment is essential for proper rising.
- Adjust baking time: Oven temperatures vary, so adjust the baking time accordingly. Check for doneness by tapping the bottom; they should sound hollow.
This detailed recipe helps you create delicious pan de sal at home. Enjoy the process and the delightful results! Remember to share your baking journey and the delicious outcome on social media using relevant hashtags like #PandeSal, #FilipinoBaking, and #HomemadeBread. Happy baking!
