Filipino Pandesal Bread ( Bread Machine )

From: eavey

On Oct 20, 2009

This is the first time i've ever made pan de sal and it was great!! It was definitely authentic!! I did change a few things...I had to reconstitute my evaporated milk to fresh milk because I didn't have any regular milk. (i did this by mixing 4oz evaporated milk & 6oz water) I used the amount called for in recipe and I also used this reconstituted milk in place of the water as another member suggested...also, instead of vegetable oil, I used olive oil. ***note to all non-bakers like myself...and beginner bakers...the flour i used was plain flour. I don't know if there's some understood thing on that or not, but I didn't know, so I figured there are probably others who might not know either. Thanks najwa for posting this recipe!!

From: Chef #1356766

On Aug 19, 2009

My mother is filipino but sadly passed away when I was 13 years old. I love my culture but only get "home cooking" when in Cali at my mom's sisters. I learned at an early age to cook the food we ate on a regular basis. This recipe was very easy to follow and tasted just like the rolls my mom use to make. Thanks!!!

From: Vino p.o. prn

On Apr 24, 2007

The Pan De Sal have such an authentic flavor....reminds me of childhood! I used to eat one with jam or cheese on the bus on the way to school. Mine had a nice soft texture as compared to the denser store bought ones! They were so easy to put together too! I will be making these again! Thanks! (Also, I don't have a bread machine so I added the yeast to the milk mixture and let proof for 10 mins. then added the flour, etc. to form somewhat sticky dough and followed the rest of the recipe as written.)

From: Chef #460977

On Mar 5, 2007

this recipe is really good, ihave been looking for a good recipe of pandesal but none of them come close. i substitute half whole wheat and half white flour or even sub 1 cup of pancake mix with it, makes it a little sweeter. thanks for sharing.