|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.
It is most commonly served hot and consumed by dipping in coffee. It can also be complemented with butter (or margarine), cheese, jam, or peanut butter.
The precursor of pandesal was pan de suelo ("floor bread"), a local Spanish-Filipino version of the French baguette baked directly on the floor of a wood-fired oven (a pugon). It was made with wheat flour and was harder and crustier than pandesal. Since wheat is not natively produced in the Philippines, bakers eventually switched to more affordable inferior flour resulting in the softer, doughy texture of pandesal.
Pandesal flourished during the American Commonwealth of the Philippines in the early 1900s, when cheaper American wheat became more readily available. It has since become a staple breakfast bread in the Philippines.
Pan de sal with malunggay
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