*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've made this recipe a few times now, and each time added more sugar and salt (it was quite bland the first time). Adding 2/3 cup sugar and 2 tsp salt makes it delicious! Just like I remember. Also don't forget to sprinkle the tops with bread crumbs before baking to make it authentic.
My first attempt and it was perfect! I was expecting it to be really dense and hard but it came out soft and nice. It tastes a little bland but I think that's how authentic pan de sal should taste like. Perfect with a slice of cheddar cheese -- my all time favorite Filipino breakfast! *JUST A TIP: Make sure that the water is warm to the touch, not boiling hot. Otherwise, the yeast will die & the bread will not rise at all. Thanks for the recipe Michele!
My wife always craves for pan de sal and we have to drive 30 miles just to get them pre-packed and cold so I was glad to find this recipe online. My wife and kids loved it so much...I've made this 10 times in 2 months...no kidding! Here are the additions/changes I made to the original recipe based on other reviews and to suit our tastes: replace 1/4 cup of vegetable oil with 2 tbsp of butter and 2 tbsp vegetable oil; add 4 egg yolks (yes, no whites); 1 cup of sugar; 2 tsps salt; 1 pack or 2 1/4 tsps of active dry yeast and cut in logs about the size of 1 large AA egg. If you want your pan de sal dense, just let the logs rise for about 30mins to 1 hour. The longer you let it rise the less dense or softer the pan de sal gets. I let it rise for as long as 2 hours. If you want it brown or crunchy on top, lightly spread the top of the logs with vegetable oil. When the vegetable oil drips to the sides of the logs, that's too much and it will burn the bottom of the bread. Sprinkle some bread crumbs over the vegetable oil to make it more authentic. It takes a long time to prepare this but it's worth it... I like it that I can make something my wife really loves. Enjoy! Thanks for posting this recipe!
Thanks Michelle! I've used this recipe 3 times in the last 5 weeks and I just can't have enough. The crust was crispy and the inside just airy enough but not too dense. Tastes really good. This very much resembles what is known as "putok" pan de sal in the Philippines. I freeze cooled pan de sal so 1 recipe lasts a week. I just grab however many I need from the freezer and put it straight in the toaster oven (no thawing!)on low to medium heat for 5-7 minutes and it's like having fresh baked pan de sal everytime.
I am very new at baking. I used the recipe twice. The pandesal tasted good. I have one concern with the instruction on size. I may have done something wrong but 1/2 inch cylinder by 1/2 inch length seems too small. So in later batches I had to make to cuts to 1 inch cylinder by 1-1/2 inch long.
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Pan De Sal I to your Favorites