filipino bread

Bite into the slightly toasted top and into the soft and light insides of these pandesal and you will see why it is the most loved bread in the Philippines.

Pandesal ( Filipino Bread Rolls)

2 and 1/4 tsp active dry yeast

milk

salt

sugar

canola oil

eggs,

bread crumbs,

In the bowl of a stand mixer, stir together...

In the bowl of a stand mixer, stir together the warm milk, yeast and about a tablespoon of the sugar. Let this mixture stand until it is foamy. In another bowl, combine 4 cups of flour and salt.

Once the yeast mixture is foamy, add in...

Once the yeast mixture is foamy, add in the eggs, sugar and oil to the bowl of stand mixer. Gradually add the flour mixture, about a cup at a time while stirring with a wooden spatula or spoon. Briefly mix everything together until a shaggy dough forms.

Attach the dough hook to the stand mixer...

Attach the dough hook to the stand mixer and run the mixer on medium speed to start kneading the dough. After ten minutes of mixing, gradually sprinkle little amounts of flour to the dough ( about a tablespoon at a time) to help in the kneading process. Continue to knead until the dough gathers in the center and is cleaning the sides and bottom of the bowl. This should take about 20 minutes or so and you should only have used up to 1/2 cup of flour. Gather the dough into a ball. Place it inside a bowl, cover with a kitchen towel and let stand in room temperature to rise for an hour, or until the size is doubled. Meanwhile, line a large baking sheet with parchment paper.

Gently deflate the dough. Divide it into 25-28...

Gently deflate the dough. Divide it into 25-28 equal sized portions. Smooth and shape each portion into an imperfect ball, about 2 and 1/2 to 3 inches in size. Roll each portion of dough in the bread crumbs and place in the baking sheet. Allow little spaces in between portions. Cover the rolls with a kitchen towel and let rise for 40 minutes. Preheat oven to 350 F. Bake the pandesal for 23-25 minutes or until the top is lightly golden. Serve warm. Store leftovers in a tightly closed container at room temperature.

https://www.youtube.com/watch?v=rLwc8H0IoUM

How to make soft and airy pandesal?
Ingredients:
1 packet active dry yeast or 2 and 1/4 teaspoons
1 and 1/4 cup milk heated to 110 F
4 and 1/2 cups all purpose flour divided
1 tsp salt
1/2 cup sugar
1/3 cup canola oil
2 large eggs lightly beaten
bread crumbs for dusting the pandesal dough

Directions:
In the bowl of a stand mixer, stir together the warm milk, yeast and about a tablespoon of the sugar. Let this mixture stand until it is foamy. In another bowl, combine 4 cups of flour and salt.

Once the yeast mixture is foamy, add in the eggs, sugar and oil to the bowl of stand mixer. Gradually add the flour mixture, about a cup at a time while stirring with a wooden spatula or spoon. Briefly mix everything together until a shaggy dough forms.

Attach the dough hook to the stand mixer and run the mixer on medium speed to start kneading the dough. After ten minutes of mixing, gradually sprinkle little amounts of flour to the dough ( about a tablespoon at a time) to help in the kneading process. Continue to knead until the dough gathers in the center and is cleaning the sides and bottom of the bowl. This should take about 20 minutes or so and you should only have used up to 1/2 cup of flour. Gather the dough into a ball. Place it inside a bowl, cover with a kitchen towel and let stand in room temperature to rise for an hour, or until size is doubled. Meanwhile, line a large baking sheet with parchment paper.

Gently deflate the dough. Divide it into 30 equal sized portions. Smooth and shape each portion into an imperfect ball, about 2 and 1/2 to 3 inches in size. Roll each portion of dough in the bread crumbs and place in the baking sheet. Allow little spaces in between portions. Cover the rolls with kitchen towel and let rise for 30 minutes. Preheat oven to 350 F. Bake the pandesal for 20-25 minutes or until the top is lightly golden. Serve warm. Store leftovers in a tightly closed container at room temperature.

Pandesal

This homemade Piaya recipe will allow you to enjoy this popular sweet toasted Filipino flatbread fresh off the pan! You can go classic with a rich, sticky muscovado filling, or choose any filling of your choice. Nothing beats freshly made Piaya with a hot cup of tea or coffee.

Piaya/Piyaya Recipe

all-purpose flour

shortening (or lard)

vinegar

water

shortening (for spreading)

Sesame seeds

Muscovado sugar

cornstarch (or flour)

glucose (corn syrup)

water (or more as needed)

Ube Halaya

cornstarch (or flour - add more if too sticky)

Mix together the flour and salt in a large bowl. Cut in the shortening using a pastry cutter or bread knife until it turns into very small pieces. Mix the vinegar with the cold water and gradually add 6 tablespoons to the flour mix (1 tablespoon at a time).

Using a wooden spoon mix until everything starts to stick together to form a crumbly dough. If it is still too dry and crumbly, add more cold water, one tablespoon at a time, mixing and checking before adding the next. You can check by taking a handful and squeezing them together in your hand, it should stick together but not wet.

Tip the crumbly dough on a surface and press them together to form a ball. Then start kneading, it will break up in the beginning but as you press and knead it will start to form a proper dough. Knead just until it is no longer crumbly and a bit smooth, but it does not have to be super smooth (No windowpane testing here, we do not want gluten to form, so do not over-knead, or it will not be flaky). Form into a ball and return to the bowl. Cover with a kitchen towel and let it rest for 15-20 minutes.

While waiting, make the filling. Just combine the ingredients for each type of filling you like to use. For the original muscovado filing, add water a tablespoon at a time. Remember that the sugar will also melt as it absorbs moisture, so mix well and wait before adding the next addition of water.

The texture you are looking for is soft but firm enough to form into a ball. Roll the filling into a log and divide it equally into 16 pieces. If you plan to do both, then just use half of the measurements for each. Form each piece into a ball. Cover with plastic foil and set aside until ready to use.

Using a rolling pin, roll the dough thinly (½ cm) into a rectangle. Cut the dough lengthwise into 2 equal parts.

Spread a very thin layer of shortening over the top of the dough. You can also use oil, but I recommend shortening or lard. Roll each cut tightly to form a cylinder. Try to make it as tight as possible. Cut each into 8 equal parts making 16 in total. Cover them with a kitchen towel and rest for 5-10 minutes.

Take a piece of the dough and flatten it. It should be big enough to wrap around the ball of filling. Wrap and pinch the edges together to close, then roll in your palms to smoothen all over. Dip one side of the ball in sesame seeds.

Lightly flour a surface and flatten it to a disk, using a rolling pin, as thin as you can without the filling breaking out the dough. It is no big deal if it tears a bit.  Do the same to the rest.

Heat a large flat pan over low heat. Then add a batch of the flat dough in a single layer. Let it cook for 3-4 minutes or until the bottom turns light brown. Some parts might puff, but this is normal. Turn them over and cook the other side for 3 minutes or light brown. Remove from pan and transfer to a serving plate. Cook the rest.

Enjoy with coffee or tea while still warm.

https://www.youtube.com/watch?v=M8aXQLJDNck

Piaya or Piyaya is a muscovado or ube-filled Filipino flatbread which is a very popular snack in Bacolod. Try this homemade recipe and pair it with a hot cup of coffee or tea for a perfect afternoon snack!

For more great tips, details and to print this recipe, visit our homepage 👇
https://www.foxyfolksy.com/piaya

INGREDIENTS:
2  cups all-purpose flour
½  teaspoon fine salt
½  cup  shortening/lard 
2 tablespoon vinegar
1/2  cup cold water -or more
1-2 tablespoon shortening for spreading
FILLINGS:
1/2 cup Muscovado sugar    
1/2  cup cornstarch or flour    
2 tsp glucose or corn syrup 
1 tbsp water or more as needed
OR
 1/2 cup Ube Halaya  
1/4  cup cornstarch or flour - add more if too sticky
1/4 cup Sesame seeds

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Top 2 filipino bread recipes from across the web

The most viewed filipino bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pandesal ( Filipino Bread Rolls)

Piaya/Piyaya Recipe

Top 2 filipino bread recipes from across the web

The most viewed filipino bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pandesal ( Filipino Bread Rolls)

Piaya/Piyaya Recipe

The most viewed filipino bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine