I was at another mini-reunion yesterday, welcoming 4 of our high school schoolmates to San Diego. One came all the way from the Philippines and the other 3 have been “lurking” in the Los Angeles area. I say “lurking” because I was clueless as to their whereabouts until yesterday! I was so glad to get in touch with them, and of course, the other girls who I finally met last year (check out our reunion last year complete with–what else? — a feast!)
As always, we did a potluck get-together but looking at the spread (sorry, I forgot to take photos) one would mistake it for a full-blown town fiesta in the making. We had kare-kare (oxtail in peanut sauce), turon (banana spring rolls), tilapia, pasta, maja blanca (yummy dessert!), tacos, etc. I brought quikiam and made pandesal. Wait….I started making pandesal in the morning. The weather was so lousy, the dough was not rising properly. I decided to bring the rolled dough with me and planned to bake it at the party house. I left it in my car and totally forgot!!! Yep…another senior moment. Or perhaps it was the excitement of seeing friends and munching on delicious food. Anyway, I came home (at a decent hour this time) and immediately placed the baking sheet-full of pandesal in the refrigerator to retard rising (or at least I hoped it would). This morning, I baked them and the house smelled like the bakery from the street where I grew up in. It was heavenly. Hubby had some for breakfast. I had several. I slathered mine with butter (no other way to enjoy pandesal!) and enjoyed it with my oh-so-strong brewed coffee.
This recipe was the result of several experiments from recipes from different cookbooks.
- 2 1/4 tsp active dry yeast (or 1 packet)
- 2 1/4 cups lukewarm water
- 6 tbs sugar
- 1 1/2 cups soy milk (or regular milk)
- 4 tbs vegetable oil
- 6 cups whole wheat pastry flour (or 4 cups wholewheat pastry flour and 2 cups all purpose)
- 2 tsp salt
- bread crumbs
- In the bowl of an electric mixer, combine yeast and 1/2 tsp tsp sugar and 1/2 cup lukewarm water. Mix and set aside until foam forms (approximately 10 minutes)
- Add the rest of the water and sugar, milk, and oil to the yeast mixture. Stir on low. Add whole wheat pastry flour and salt. Continue mixing on medium speed using a dough attachment until dough comes together but still sticky and moist. Reduce speed to low and continue to knead for 15-20 minutes or until well-incorporated.
- Remove dough and transfer to a prepared container (sprayed with cooking spray), turning to coat lightly with the oil. Cover and set aside. You can use plastic wrap or a clean dishcloth if the container you are using does not have its own cover. Let rise until doubled in size.
- When the dough has doubled, divide in half and roll into logs. Slice log into 2 inch pieces. Roll each piece on a plate of bread crumbs then place on a non-stick or well-greased baking pan or sheet keeping them 1 inch apart to allow for rising. You can also pull pieces off the big dough and roll into smaller balls instead of slicing. Let rise a second time until doubled
- Bake in a preheated 350 degree oven for 15-20 minutes. Serve hot.