|This article needs additional citations for verification. (October 2008)|
|Place of origin||Philippines|
|Main ingredients||Flour, eggs, yeast, sugar, salt|
|Cookbook: Pandesal Media: Pandesal|
Pandesal is a popular yeast-raised bread in the Philippines. Individual loaves are shaped by rolling the dough into long logs (bastón) which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked.
Putok (pandesal, Lin-Mers, Baliuag, Bulacan) made from monay dough
Pandesal was invented in 16th Century Spanish-Era Philippines. It is Portuguese in origin. Pan de sal is made of flour, yeast, sugar and salt. Usually, it is soft, airy, chewy and has a slightly crunchy crust outside. It is commonly referred to as “poor man’s bread” because Pan de sal becomes the cheaper alternative for rice during the war era. These days now, you can find variety of pan de sal everywhere like raisin pan de sal, whole wheat pan de sal, cheese pan de sal, vegetable pan de sal, but nothing beats the original home-made plain pan de sal.
Most of us Filipinos cannot spend a day without eating pan de sal. You can have it anywhere at anytime and is available pretty much everywhere in the country. All over the country, you can find people eating it in different ways but the normal way most Filipinos eat pan de sal is by dipping it into a hot coffee, just like what Filipinos say “Walang matigas na Pandesal sa mainit na kape”. You can do many things with it. You can make Pan de sal pizza or make sweet treats like spreading it with strawberry jam, peanut butter, margarine or butter sprinkled with sugar, condensed milk, melted chocolate or even ice cream. Leave it in the oven to brown for a bit, or toast it when you’re ready to eat, to allow it to develop its crust and it’ll be absolutely perfect! It is best served hot. Even cold, pan de sal is a favorite snack.
This national bread has become an institution of the Philippine culture. These past years, Filipinos haven’t changed at all. Pan de sal is still the favorite “Bread of Masa”. For Professor Doreen Fernandez, the pan de sal is the bread of our history, at the core of our culture, at the heart of our tastes. Nowadays, the battle is on for the best pan de sal.