Pan de Sal in the Philippines is one of the staple foods next to steamed rice. The bread has a tender brown crust and soft, fluffy inside. The flavor is slightly sweet and delicious to eat alone or with any spread or filling. We even use pan de sal for ice cream sandwiches!
Cook time includes: First and second dough rise and bake time
Tips and things to consider:
A mixer with dough hook is not necessary.
My preference is to use of hands for kneading to achieve the right dough consistency.
Prep Time for milk (already lukewarm) and yeast: 15-30 minutes (varies) depending on yeast bloom
Prep time for dough including kneading: 15 minutes
Dough first rise: at least 2 hours (can be covered and left in bowl overnight)
Dough second rise: 30 minutes or when ripe test is postive
Sweet Pan de Sal: use 1/2 cup sugar for recipe instead of 1/4 cup
Terms and techniques:
Blooming Yeast: Feeding or “activating” yeast with sugar and liquid resulting in foamy mixture, necessary to raise bread dough
Consistency of Dough after Kneading: Dough should be smooth to the touch and bounces or springs back when lightly pressed with finger (should not be confused with Ripe Test)
Ripe Test to make sure dough is ready to bake: lightly poke dough with fingertip, notch/dimple/dent remains/doesn’t bounce back