Cakes by the Lake’s Pandesal
Straight dough method is used for this “no eggs/no milk” Philippine bread. For a softer bread, use all-purpose flour instead of the bread flour. But I love the chewiness that bread flour produces in baked breads.
1/2 cup lukewarm water
1 tablespoon active dry yeast
1 teaspoon sugar
1 1/2 cups water
1 tablespoon salt
1 tablespoon plus 1 teaspoon sugar
2 tablespoons butter or margarine
5 1/2 to 6 cups bread flour
Regular or plain Bread crumbs
Mix together yeast mixture; let stand until bubbly (about 10 minutes).
Combine 1 1/2 cups water, 1 tablespoon salt, 1 tablespoon and 1 teaspoon sugar, and butter in microwaveable bowl. Zap in microwave until butter is almost melted; whisk and let mixture cool to lukewarm.
Add yeast mixture and salted water mixture to 5 cups of bread flour. Beat with a heavy spoon, adding enough flour to make a stiff dough. Turn dough out onto a lightly floured board and knead until smooth and springy or elastic. Add more flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover with plastic cling wrap and let rise until doubled (about 1 hour).
Turn out to board and divide into 12 or 16 pieces. Roll to a smooth ball, then roll to a slightly oblong roll. Coat sides and bottom of each roll with bread crumbs. Transfer to baking sheets sprayed lightly with nonstick cooking spray, 3 inches apart. Proof or let rise again for 30 minutes until almost doubled.
Bake in a 375 F oven until rolls are nicely browned, about 20 to 25 minutes. Serve hot with “blue bonnet margarine (my choice)” or butter for a wonderful “hot pandesal” treat.