Pan de Sal
Gloria Joaquin for ingredients, Nora Daza for procedure
In a bowl, mix 1 tbsp yeast, 1 tbsp sugar, ½ c warm water and ¼ c flour. Water has to be warm, not hot. Warm temperature activates the yeast. Too much heat will kill the yeast.
Allow this to stand for 3-5 minutes. Mix this with wooden spoon.
Allow this mixture to stay covered until you see bubbles forming.
In a big bowl measure in 1 square of margarine, 1 cup sugar, 5 egg yolks, 1 tsp salt, 6 cups flour, 1 cup warm milk [order: flour, sugar, salt, egg yolks, margarine, milk] Add the starter mixture which has the live yeast. Mix well and knead. Transfer to the bread machine pan. Use the "dough" setting. (if you don't have a bread machine, knead the dough until smooth, place in an oil lined container, cover and let it rise for about an hour)
When done, mix and knead into a dome-like shape. Using a strainer, sprinkle the bread crumbs in a plate. If you follow the amount of ingredients properly, the dough is not very sticky. Separate into small pillow-shaped portions. Roll the pillow-shaped dough in the bread crumbs. Arrange them on an oiled baking pan. Allow the dough to rise for about 30 minutes (longer is better). Set your oven at 300°F at this time. (Adjust... depends on your oven, real instructions say 350 but I found my pandesal burnt on top so I lowered it to 300... works fine on this oven)
After the last rising, take the raised pillow-shaped dough and bake your pan de sal for about 15 minutes or until the bread is golden brown. Length of time depends on the heat of your oven and the size of the pan de sal. Tastes good while hot!