Title: Pan De Sal
Categories: Filipino Bread
Yield: 1 Servings

2	ts	Active Dry Yeast dissolved
		In
1/4	c	110-115 degrees warm water
1	ts	Granulated sugar
2	tb	Shortening
2	tb	Granulated sugar
2	c	Bread flour
3/4	ts	Salt
3/4	c	Warm water
2	c	Bread flour
1/2	c	Warm water

Yeast dissolved in 1/4 cup 110-115 degrees warm water 1 tsp granulated sugar. Let that yeast stand for 10 minutes.

Mix that sugar and shortening together. (I use Crisco solid-they come in butter type blocks)

Add the flour, salt & water with the mixed sugar and shortening. I use Gold Brand-if you don't have bread flour, you can use all purpose flour but add gluten) 3/4tsp salt 3/4cup Warm water

Add more or less of 2 cups Bread flour 1/2cup Warm water The reason I say more or less of the flour or water is because of so many conditions affects the outcome of the dough.

Once it is mixed, I don't knead it. I form a ball and let it rise till it doubles.

Then I take the doubled dough and cut into half. The first half I form a cylindrical shape on a lightly floured countertop and cut the dough. This will be sticky. That's why after you cut it (about the size of a golf ball) dip it immediately on bread crumbs. Then place the dipped dough on a cookie sheet. Don't make a ball shape because bread crumbs won't stick. When you cut it, place the sticky now crumb-my part on top and bottom on cookie sheet. BTW I don't grease the cookie sheet. You should have 24 or less pan de sal.

Let the dough rise again. While rising, you go ahean and preheat the oven 350 degrees.

When doubled, bake the dough until it becomes a little bit brown and spray with water. Spraying it with water makes the crust hard. Finish it up for another 3-5 minutes of baking. Your total baking should be at least 20 minutes or less.

Slide the Pan de sal out from the cookie sheet and eat. Enjoy it. If you happen to be like me that I bake it a night before breakfast, I store to cool pan de sal in Ziploc and freeze it. The following morning I preheat the oven 350, when ready, I lower the temp to 150 or warm and place the frozen pan de sal. By the time the coffee is brewed, your pan de sal is ready, warm and delicious. Just like the pan de sal that we buy in the Philippines. When I was back home, there's this man that sells pan de sal and yells that newly baked pan de sal. It always comes in a brown bag. The best part of all is that we dip that pan de sal with coffee from Batangas or Nescafe.

I have tried to make this using wooden spoon method but I prefer using a heavy mixer. Since you only have less than 4 cups of flour, mixing it is not too heavy.

Marian nebriaga@camis.stanford.edu (Gorgeous) soc.culture.filipino

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