Cakes by the Lake’s Pandesal

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.

Yeast mixture:
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.


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